Results 151 to 160 of about 7,584 (201)
Preparation and characterization of glyceryl monostearate-based oleofoams: a case application in low-fat chocolate. [PDF]
Food Chem XMa L +8 more
europepmc +1 more source
Expression of cocoa butter from cocoa nibs [PDF]
Separation and Purification Technology, 2007 The effect of temperature (40–110 °C), applied mechanical pressure (20–80 MPa), applied pressure profile (constant/linearly increasing) and moisture content (0–8 wt.%, wet basis) on the expression of cocoa nibs were investigated. The maximum cocoa butter yield is achieved at 100 °C. The optimum moisture content with respect to cocoa butter yield is 1.3
A B de Haan
exaly +5 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents
Journal of Food Composition and Analysis, 2001Abstract The compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene composition of genuine cocoa butter (CB) due to different geographical growing regions and breeding lines as well as other vegetable fats used in confectionery manufacturing (cocoa butter equivalents, CBE) have been investigated.
M Lipp, Catherine Simoneau, E Anklam
exaly +2 more sources
Molecular Origins of Polymorphism in Cocoa Butter
Annual Review of Food Science and Technology, 2021Cocoa butter displays complex crystallization behavior and six crystal polymorphic forms. Although the crystal structure of cocoa butter has been studied extensively, the molecular interactions between cocoa butter triacylglycerols in relation to polymorphic transformations from metastable forms (forms III and IV) to stable crystal forms (forms V and ...
Saeed M Ghazani, Alejandro G Marangoni
exaly +3 more sources
Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics [PDF]
Journal of Food Engineering, 2013 The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of cocoa butter among all other vegetable fats.
M H A Jahurul, I S M Zaidul, F Sahena
exaly +3 more sources
Journal of the American Oil Chemists' Society, 1966
AbstractLargely by x‐ray diffraction six crystalline states, I舑VI, in order of increasing melting point, have been identified for cocoa butter. Of these states II, IV, V and VI are pure and identifiable with previously (or presently) identified polymorphs of 2‐oleoylpalmitoyl stearin (POS), namelyॅ‐2,ॆ艂‐2,ॆ‐3 (舠V舡) andॆ‐3 (舠VI舡); V and VI representing ...
R L, Wille, E S, Lutton
openaire +2 more sources
AbstractLargely by x‐ray diffraction six crystalline states, I舑VI, in order of increasing melting point, have been identified for cocoa butter. Of these states II, IV, V and VI are pure and identifiable with previously (or presently) identified polymorphs of 2‐oleoylpalmitoyl stearin (POS), namelyॅ‐2,ॆ艂‐2,ॆ‐3 (舠V舡) andॆ‐3 (舠VI舡); V and VI representing ...
R L, Wille, E S, Lutton
openaire +2 more sources
Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Replacers
2005Chocolate and confectionery compounds are loved by people throughout the world. However, these products contain >30% of fats such as cocoa butter (CB), CB equivalents (CBE), CB replacers (CBR), CB substitutes (CBS), and milk fat. With more attention to a healthier lifestyle, people tend to avoid oils and fats due to their association with the ...
Kazuhisa Yamada +2 more
openaire +1 more source
Crystallization of Cocoa Butter in Cocoa Powder
Journal of the American Oil Chemists' Society, 2019AbstractCocoa powder quality is determined by its color, flavor, dispersion, and flow properties, which can be controlled via tempering. Design of a cocoa powder tempering profile, however, requires that the mechanism of cocoa butter crystallization in cocoa powder be fully understood.
Paige A. Palmieri, Richard W. Hartel
openaire +1 more source
Characterization of cocoa butter substitutes, milk fat and cocoa butter mixtures
European Journal of Lipid Science and Technology, 2011AbstractThe melting properties and polymorphic behavior of binary and ternary blends of cocoa butter substitutes (CBS), cocoa butter (CB), and milk fat (MF) were studied by using pulsed nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), and X‐ray diffractometry (XRD). Hydrogenated palm kernel stearin (HPKS) and hydrogenated palm
Fengyan Wang +4 more
openaire +1 more source
Composition of cocoa shell fat as related to cocoa butter
Zeitschrift für Ernährungswissenschaft, 1981The physical and chemical constants of cocoa shell fat (a by-product resulted during the production of cocoa butter at chocolate factories) were almost identical with those of cocoa butter obtained from the same cocoa beans except for their high acid value. Shell fat contained more amount of phospholipid content (as cephalin) than cocoa butter.
H M, El-Saied, M K, Morsi, M M, Amer
openaire +2 more sources