Advances in Metabolic Engineering of Saccharomyces cerevisiae for Cocoa Butter Equivalent Production [PDF]
Frontiers in Bioengineering and Biotechnology, 2020 Cocoa butter is extracted from cocoa beans, and it is mainly used as the raw material for the production of chocolate and cosmetics. Increased demands and insufficient cocoa plants led to a shortage of cocoa butter supply, and there is therefore much ...
Yongjun Wei, Boyang Ji, Jens Nielsen
exaly +4 more sources
Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent [PDF]
Foods, 2023 In this study, the physicochemical properties, composition, thermal properties, and crystal microstructure of fractionated bambangan kernel fat stearin and palm oil mid-fraction blends were investigated with respect to a potential cocoa butter equivalent.
Norazlina Mohammad Ridwan +2 more
doaj +2 more sources
Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate [PDF]
Current Research in Food Science, 2021 Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of cocoa butter (CB).
H. Ewens, L. Metilli, E. Simone
doaj +2 more sources
Altering the fatty acid profile of Yarrowia lipolytica to mimic cocoa butter by genetic engineering of desaturases [PDF]
Microbial Cell Factories, 2022 Background Demand for Cocoa butter is steadily increasing, but the supply of cocoa beans is naturally limited and under threat from global warming. One route to meeting the future demand for cocoa butter equivalent (CBE) could be to utilize microbial ...
Oliver Konzock +4 more
doaj +2 more sources
Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter [PDF]
Molecules, 2021 Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin.
Jihyun Hwang +8 more
doaj +2 more sources
Fast Melt Cocoa Butter Tablet: Effect of Waxes, Starch, and PEG 6000 on Physical Properties of the Preparation [PDF]
Molecules, 2022 A fast melt tablet (FMT) is well regarded as an alternative delivery system that might help resolve a patient’s non-compliance issue. The main objective of this study was to develop a cocoa butter-based FMT.
Kai Bin Liew +3 more
doaj +2 more sources
Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage [PDF]
Food Technology and Biotechnology, 2019 Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage.
Roiaini Mohamad +2 more
doaj +2 more sources
Physico-Chemical, Textural, Antioxidant and Sensory Characterization of White Chocolate Enriched with Barley Powder [PDF]
FoodsThe enrichment of chocolate with healthy beneficial ingredients represents an effective strategy to create functional food with high nutritional and bioactive potential.
Otilia Cristina Murariu +3 more
doaj +2 more sources
Detection of Lard in Cocoa Butter—Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics [PDF]
Foods, 2017 The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics.
Marliana Azir +5 more
doaj +2 more sources
Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review [PDF]
HeliyonCurrently, there is fierce competition in the cocoa industry to develop products that possess distinctive sensory characteristics and flavours. This is because cocoa and its derivatives provide numerous health and functional advantages, which is ...
Razan F. Alotaibi +3 more
doaj +2 more sources