Results 161 to 170 of about 7,584 (201)

Physical properties of Malaysian cocoa butter as affected by addition of milkfat and cocoa butter equivalent

International Journal of Food Sciences and Nutrition, 1998
Commercial samples of Malaysian cocoa butter (MCB), anhydrous milkfat (AMF), high melting fraction milkfat42 (HMF42) and cocoa butter equivalent (CBE) were blended in binary and ternary blends. All the fats were then evaluated for their solid fat content, thermal analyses and polymorphic stability. MCB possessed the highest solid followed by CBE, HMF42
S, Sabariah, A R, Ali, C L, Chong
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Solidification of cocoa butter

Journal of the American Oil Chemists' Society, 1965
AbstractCocoa butter and other confectionery fats do not behave alike on molding. Explanations for the behavior of cocoa butter generally are unavailable. The linear contraction of molded cocoa butter on solidification under various conditions was determined.
N. V. Lovegren, R. O. Feuge
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Cocoa mass, cocoa butter, cocoa powder

1994
Following 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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On the configuration of cocoa butter

Journal of the American Oil Chemists' Society, 1957
SummaryIt is concluded from x‐ray diffraction, thermal curve, and enzymatic hydrolysis that the predominant glyceride of cocoa butter is 2‐oleoyl palmitoyl stearin (POS) instead of 2‐palmitoyl oleoyl stearin (OPS), the configuration which has been rather generally accepted.
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Isotropic liquid state of cocoa butter

Food Chemistry
The 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, Carlos E.S. Bernardes, Maya Davidovich-Pinhas   +2 more
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The flash devolatilization of cocoa butter

Journal of the American Oil Chemists' Society, 1986
AbstractA water‐induced flash devolatilization process has been developed for the deodorization of cocoa butter. Per flash devolatilization efficiencies of 65⊋ash;75% are high enough to give commercial quality products in a single flash.
T. J. Bergman, E. B. Nauman
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The crystallization of cocoa butter and alternative fats. II.—Palm kernel stearins and their mixtures with cocoa butter and butter fat

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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Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate.

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, Franz, Ulberth, Elke, Anklam   +2 more
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Identification of cocoa butter equivalents added to cocoa butter

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1998
Alessandro Neri, Maria Stella Simonetti, Lina Cossignani, P. Damiani   +3 more
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Cocoa butter

2021
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