Illipe butter

Tengkawang nuts

Fruit of Madhuca longifolia

Seeds of Madhuca longifolia

The illipe butter is a vegetable fat is derived from the seeds the various plant species. The term has created considerable confusion as it can refer to more than one botanical species. The European Chocolate Directive (European Union, 2000) specifically defines Illipe butter from Shorea species ( Shorea stenoptera and Shorea macrophylla ) with the alternative names Borneotalg or Tengkawang fat . The other type of Illipe butter comes from varieties of the Madhuca longifolia species , the Indian butter tree, it has the general name Mowrah butter (mahua, mohua oil), similar to phulwara butter .

Illipe from the Shorea species (Borneo algae) differs somewhat in its composition and chemical properties from Mowrah butter. The main fatty acids of the triglyceride of the two vegetable fats are palmitic , stearic and oleic acids .

Borneo alga is used as a cocoa butter equivalent due to its similar properties to cocoa butter . The fats are both used as edible fat , for soap production, in cosmetics and in medical applications.

Raw Borneo alga is initially yellowish-greenish (hence English "Green Butter"), later yellowish when stored in the air, the ointment, smoky Mowrah butter is yellowish raw, refined both fats are white-yellowish.

literature

Sabine Krist: Lexicon of vegetable fats and oils. 2nd edition, Springer, 2013, ISBN 978-3-7091-1004-1 , pp. 145-149, 269-273, 493-497.

Individual evidence

^ Geoff Talbot: Specialty Oils and Fats in Food and Nutrition. Woodhead, 2015, ISBN 978-1-78242-376-8 , pp. 88-92.
↑ H.-D. Belitz , W. Grosch , P. Schieberle : Food Chemistry. 3rd rev. Edition, Springer, 2004, ISBN 3-540-40817-7 , p. 652.

[1] Geoff Talbot: Specialty Oils and Fats in Food and Nutrition. Woodhead, 2015, ISBN 978-1-78242-376-8 , pp. 88-92.

[2] H.-D. Belitz , W. Grosch , P. Schieberle : Food Chemistry. 3rd rev. Edition, Springer, 2004, ISBN 3-540-40817-7 , p. 652.