Cocum butter

Fruits and seeds with white-reddish pulp in the fleshy pericarp of Garcinia indica

Kokum or Goabutter is a vegetable fat , which from the seeds of Kokumbaums ( Garcinia indica ) is obtained. The solid, crystalline, relatively hard fat at room temperature has a grayish-yellowish color, a slight odor and a mild taste when raw, unrefined .

The triglycerides of cocum butter are composed predominantly of stearic and oleic acid with small amounts of palmitic and linoleic acid .

It is suitable as a cocoa butter equivalent and is used in chocolate production. Since the melting range is higher than that of cocoa butter , adding cocum butter to chocolate improves its heat resistance. It is also used in pharmacy, cosmetics, industry and as edible fat , as well as for making candles and soaps. It is also used as a butter substitute in India. It can also be used as a whale rate replacement .

literature

Sabine Krist: Lexicon of vegetable fats and oils. 2nd edition, Springer, 2013, ISBN 978-3-7091-1004-1 , pp. 363-367.
Geoff Talbot: Specialty Oils and Fats in Food and Nutrition. Woodhead, 2015, ISBN 978-1-78242-376-8 , pp. 95-98.

Individual evidence

↑ Emil Abderhalden : Biochemisches Handlexikon. III. Volume, Springer, 1911, ISBN 978-3-642-88965-3 (reprint), p. 123 f.

[1] Emil Abderhalden : Biochemisches Handlexikon. III. Volume, Springer, 1911, ISBN 978-3-642-88965-3 (reprint), p. 123 f.