Irvingia gabonensis seed fat as hard stock to formulate blends for trans free margarines

In order to formulate trans-free margarines, Irvingia gabonensis seed fat (IGF) was blended with a liquid oil which was either rapeseed oil (RO), groundnut oil (GNO), palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). All the binary fat blends were evaluated in terms of melting behavior by Differential Scanning Calorimetry and p-NMR. Based on their melting behaviors by p-NMR, four blends (IGF/RO 30:70, IGF/GNO 30:70, IGF/GNO 20:80 and IGF/RO 20:80) were selected as having melting profiles closed to those of fat extracted from commercial margarines and literature data. Some physical properties of the selected fat blends such as solid fat content, hardness (by penetration) test, microstructure using an optical microscope and polymorphism using X-Ray Diffraction were evaluated. Those four trans-free fat blends showed similar hardness and solid fat content (SFC) than fats extracted from commercial bakery margarine, baking margarine and table margarine during storage experiments. All those four fat blends showed β’ crystals as stable polymorphic form, which is desirable for margarines. Therefore, those four fat blends are suitable to formulate trans-free margarines with desirable textural properties. © 2018 Elsevier Lt

Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat

African wild mango (Irvingia gabonensis) is now recognized for its numerous food and medicinal uses. This plant produces seeds rich in fat, which is traditionally used as a soup thickener. In the present study, the fat from Irvingia gabonensis seeds was solvent extracted and characterized. Besides a chemical characterization (fatty acid (FA) and triacylglycerol (TG) profiles), the melting and crystallization behaviour of the extracted fat was studied by complementary techniques: pNMR, DSC and X-ray diffraction in order to get basic information regarding its physical properties and more particularly, about its polymorphism. The seeds from Irvingia gabonensis (IG) represent an important source of lipids (69e75 g/100 g), rich in myristic (49.8%) and lauric acid (37%). Due to its FA composition, this fat can be classified among “lauric fats”. The melting profiles of IG fat indicates that a high amount of fat remains solid at temperatures up to 30 °C; the complete melting was detected at around 40 °C. The most stable polymorph of this fat is the ℬ' 1-form. Moreover, IG fat presents a good oxidative stability due to its low content in unsaturated fatty acid

Physicochemical properties and the thermal behaviour of african wild mango (Irvingia gabonensis) seeds oil

Plants belonging Dacryodes and lrvingia genus have great economic importance in Central and West Africa. lrvingia gabonensis (IG) produces a seed rich in fats, traditionally used as a soup thickener. Fruit of Dacryodes edulis (DS) contains a pulp how are also rich in fat. Its seed constitute a big waste problem in towns and village remains not exploitable by local people however that may be valued as a resource for various components. Some study shows that this seed contented a proportion of oils that would be an alternative in the substitution of diesel relevant to their physicochemical properties. Despite the potential of two different oils, theirs scientific data still lack. In this work, thermo-physical behaviour of those two oils is compared in the aim to improving knowledge about properties of those oils that will promote their valorisation in industry scale. The result of this investigation showed that IGO have a highest proportion of oil content with 72.38% compared to DSO (14.64%). IGO is rich in myristic (49.8%) and lauric fatty acid (37%) but DSO sample was found to possess a higher proportion of linoleic acid (35.13%), palmitic (32.67%), oleic (17.70%) but lower proportion of stearic (9.97%). SFC of IGO was the highest at all temperatures. IGO is solid at room temperature with a complete melting at 40°C but DSO is liquid at room temperature. The polymorphism profile of IGO and DSO shows the 13' form stable during heating and a transition to liquid state without passage at β form