Results 141 to 150 of about 5,399 (176)
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Cocoa mass, cocoa butter, cocoa powder
1994Following roasting, as described in the previous chapter, the cocoa nib is turned into cocoa mass by grinding. (Liquor roasting already has the cocoa in mass form, but may need further particle size reduction). The fineness of the mass must be such that no grittiness will be felt in the mouth when eating the chocolate or drinking products containing ...
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Isotropic liquid state of cocoa butter
Food ChemistryThe complex crystal structure of coca butter (CB) is responsible for the unique melting behavior, surface gloss, and mechanical properties of chocolate. While most studies concentrated on the crystalline state of CB, few studied the isotropic liquid state, which has a major impact on the crystallization process and the characteristics of the resulting ...
Daniel Golodnizky +2 more
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Journal of the Science of Food and Agriculture, 1956
AbstractThe results are presented of calorimetric and cooling curve measurements on eight palm kernel stearins. Consideration is given to phase composition and crystallization of the stearins alone and in admixture with cocoa butter and butter fat in binary and ternary mixtures.
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AbstractThe results are presented of calorimetric and cooling curve measurements on eight palm kernel stearins. Consideration is given to phase composition and crystallization of the stearins alone and in admixture with cocoa butter and butter fat in binary and ternary mixtures.
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Identification of cocoa butter equivalents added to cocoa butter
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1998Alessandro Neri +3 more
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Journal of AOAC International, 2005
A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas chromatography into triacylglycerol ...
Manuela, Buchgraber +2 more
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A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas chromatography into triacylglycerol ...
Manuela, Buchgraber +2 more
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Journal of Thermal Analysis and Calorimetry, 2001
In the article thermal behaviours of cocoa butter and representatives of the 3 classes of cocoa butter alternative fats were investigated using isothermal DSC-method. Besides traditional parameters, Avrami transformation and polar qualification system (adapted from NIR-technique) were used for data evaluations.
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In the article thermal behaviours of cocoa butter and representatives of the 3 classes of cocoa butter alternative fats were investigated using isothermal DSC-method. Besides traditional parameters, Avrami transformation and polar qualification system (adapted from NIR-technique) were used for data evaluations.
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Potential cocoa butter substitute derived from mango seed kernel
Food Chemistry, 2022Sushil Kansal, Meena Krishania
exaly