Chocolate without cocoa butter
, 2014 Cocoa producers and critical consumers are up in arms about the European Parliament s changes to the rules for making chocolate. By the end of 2001, confectioners all over the European Union will be allowed to substitute cocoa butter partly with..
Technical Centre for Agricultural and Rural Cooperation
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Mathematical modeling of obtaining cocoa butter substitute based on its comprehensive quality indicator [PDF]
E3S Web of ConferencesVegetable oil is fundamentally different from other available products in its composition, components and other properties. Selection of optimal technological modes for producing a cocoa butter substitute based on its complex quality indicator. Therefore,
Bafoeva Guljamol +3 more
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Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties. [PDF]
Polymers (Basel), 2023 Gómez Hoyos C +4 more
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Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process. [PDF]
Foods, 2022 Castro-Alayo EM +4 more
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Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat. [PDF]
J Food Sci Technol, 2022 Podchong P +3 more
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, 2002 Supercritical extraction using ethane and CO2, acceptable solvents for food products, was explored for the recovery of the methylxanthines caffeine and theobromine and cocoa butter from cocoa beans using a high-pressure apparatus.
Zetzl, Carsten +4 more
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Triacylglycerol Composition and Chemical-Physical Properties of Cocoa Butter and Its Derivatives: NMR, DSC, X-ray, Rheological Investigation. [PDF]
Int J Mol Sci, 2023 Colella MF +5 more
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Tempering of cocoa butter and chocolate using minor lipidic components. [PDF]
Nat Commun, 2021 Chen J +3 more
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Thermal Analysis of Cocoa Butter and Cocoa Butter Alternatives Crystallisation Using DSC Method
IFAC Proceedings Volumes, 1998 Abstract The use of the Avrami equation for cocoa butter and cocoa butter alternatives are described. The experiments were carried out by using a DSC method for isothermal crystallisation. The crystallisation curves may be linearized according to the empirical Avrami equation.
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Zhongguo youzhi烛果油富含1，3-硬脂酸-2-油酸甘油三酯（StOSt），是可可脂的理想改良剂。为探究烛果油在巧克力中的应用效果，以市售烛果油为研究对象，分析其组成特征，并研究其与可可脂复配的相行为及复配体系在经典黑巧克力中的抗霜性能。结果显示：烛果油中的StOSt（57.1%）和甘油二酯（6.65%）含量显著高于可可脂的（23.8%、4.48%），且烛果油中低熔点甘油三酯含量也高于可可脂的；烛果油在室温下的固体脂肪含量比可可脂低10~20百分点；当烛果油与可可脂按质量比9∶ 1复配时 ...
周沁颖，金俊，王颖琪，王雨昕，金青哲，王兴国ZHOU Qinying, JIN Jun, WANG Yingqi, WANG Yuxin, JIN Qingzhe, WANG Xingguo
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