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‘GoodRich’ has established manufacturing facilities to crush and dry wet Dhupa seeds into Dried Dhupa Fakes and also to make Dhupa butter, which is a cocoa butter substitute.

Dhupa Butter, also known as Malabar Tallow is obtained from the dried kernels of the fruits of Vateria indica, a large majestic tree growing in India.

Properties:

• Emollient.
• Superior oxidative stability.
• Good spreadability.

Details:
DHUPA fat is obtained from seed kernels of DHUPA, also known as Indian copal tree (Vateria Indica Linn.). DHUPA trees grow mostly in moist evergreen forests in the Western Ghats and foothills from North Kanara (Karnataka) to Kerala through the Ghat forests of South Kanara, Coorg, Malabar and Coimbatore. The flowering time is from January to March and fruits ripen from May to July. The fruits are fleshy, wingles, about 50 to 60 mm long and contain one large seed. The collection and processing of fruits/seeds for fat extraction poses considerable difficulties due to heavy rains and lack of infrastructural facilities. Despite above difficulties, some collections are being made and the full potential has to be tapped by removing the impediments.


DHUPA kernels contain 19 to 23 per cent of a pale-yellow fat having a tallow-like consistency, which turns white on standing. The fat is known by a number of names, such as Malabar tallow, Piney tallow and DHUPA tallow. Stearic acid (38 to 48 per cent) and palmitic acid (9 to 15 percent) are the major fatty acids of DHUPA fat.

Cocoa butter is very unique fat both physically and chemically. It mainly consists of only three different fatty acids, palmitic acid, stearic acid and oleic acid, and mainly three different triglyceridees, Palmitic-Oleic-Palmitic, Palmitic-Oleic-Stearic and Stearic-Oleic-Stearic. This composition of very uniform triglyceridees provides a unique melting characteristic as all the triglycerides melts within a very narrow temperature range.

Cocoa butter enjoys a very high status in the chocolate industry due to its property of remaining hard, mouldable, and brittle up to 300 C and suddenly fully and completely melting at 350 C (i.e. in the mouth). This has been attributed to its unique glyceride composition having almost 80 percent symmetrical truglycerides Palmito-oleo-palmitin (POP), Palmito-oleo-stearin (POS) and Stearo-oleo-stearin (SOS). In 1950s it was discovered that the physical properties of the cocoa butter could be matched in toto by blending POP and SOS obtained from different natural sources. Indian tree seed fats like kokum, dhupas, mango kernel, sal form a good source of SOS and the Indian source of POP is Phulwara fat.

Dhupa fat is a semi-solid greenish yellow or nearly white fat, having faint pleasant odour. Its fatty acid composition is C16 (9.0%), C18 (46.9%), C18:2 (1.3%) and C20 (1.4%). 

Acetone fractionation gives 75% yield of stearine with SOS content of 85%. This stearine is used with palm mid-fraction for preparing cocoa butter equivalent.

The Definition of DHUPA FAT is the fat obtained from clean and sound seed kernels of Dhupa, also known Indian Copal (Vateria Indica Linn) tree by process of expression or by a process of solvent extraction from cake or kernel. It shall be refined. The fat shall be clear on melting and free from rancidity, adulterants, sediments, suspended or other foreign matter, separated matter, added colouring and flavouring matter are mineral oil.

Cocoa butter substitutes :
The first cocoa butter substitutes, CBSs, were produced more than 100 years ago by Aarhus Oliefabrik A/S in Denmark; but the basic concept of the product is still the same. The physical properties of a CBS are very similar to that of cocoa butter i.e. they are hard at ambient temperature and up to a temperature just below body temperature. From there they melt very quickly providing a good melt down on the palate and a good flavour release. But the chemical properties are very different from cocoa butter.

The first CBS was based on fractionated coconut oil, a lauric oil, and today CBSs are still based on lauric oils, mainly palm kernel oil. If these triglycerides are mixed with cocoa butter it will form an eutectic blend which will be very different from cocoa butter as the triglycerides will be dissolved in each other. Therefore it is essential in the use of lauric CBS that there is no or only very little cocoa butter in the formulation.

European union directive on the use of cocoa butter substitute :
Chocolate and cocoa based products in the European Union are currently governed by a 2000 directive which authorizes the replacement of cocoa butter by cocoa butter substitutes up to 5% of the total weight of the finished product.

The 2000 directive included various amendments including:

• Chocolate products which contain vegetable fats other than cocoa butter may be marketed in all of the Member States, provided that their labeling is supplemented by a conspicuous and clearly legible statement: ‘contains vegetable fats in addition to cocoa butter’.
• A new term ‘Family milk chocolate’ is to be used for milk chocolate with a high milk content.
• Certain tropical fats are identified in the directive for use in the manufacture of chocolate, including: lllipe, Palm-oil, Sal, Shea, Kokum gurgi, Mango Kernel, Dhupa.

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