Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production [PDF]
Microbial Cell Factories, 2018 Background Cocoa butter (CB) extracted from cocoa beans (Theobroma cacao) is the main raw material for chocolate production, but CB supply is insufficient due to the increased chocolate demand and limited CB production.
Yongjun Wei +4 more
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Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate [PDF]
Brazilian Journal of Food Technology, 2022 Cocoa butter is one of the most important ingredients in chocolate production as it is responsible for important characteristics of chocolates such as hardness, snap, mold shrinkage, fat bloom stability and melting.
Aline Cássia Figueira, Valdecir Luccas
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Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO) [PDF]
Foods, 2020 Birgitta Zielbauer +2 more
exaly +2 more sources
Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin [PDF]
Foods, 2020 Cj Henry +2 more
exaly +2 more sources
Analyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative Study [PDF]
فناوریهای جدید در صنعت غذا, 2023 _ Cocoa butter is a highly prized and versatile product with a wide range of applications. It is a crucial component of chocolate due to its unique melting properties and ability to dissolve other ingredients.
Zahra Piravi vanak +3 more
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Applied Sciences, 2021 The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted ...
Ewa Ostrowska-Ligęza +4 more
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AGRISE, 2021 This study aims to analyze the competitiveness of Indonesian cocoa exports to five destination countries, namely China, Germany, Malaysia, Singapore, and USA and to analyze the trend of Indonesian cocoa exports for the forecasting of the next 5 years ...
Nabilla Pratya Augustin +2 more
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Development of a Rapid Method for the Detection of Cocoa Butter Equivalents in Mixtures with Cocoa Butter [PDF]
Journal of AOAC INTERNATIONAL, 2001 Abstract A simple and rapid gas chromatographic (GC) method was developed for the detection of cocoa butter equivalents (CBEs) in cocoa butter (CB). It is based on the use of a 5 m nonpolar capillary column for the separation of the main triglycerides of CB according to their acyl/carbon numbers.
R, Barcarolo, E, Anklam
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Journal of Food Engineering, 2021 The rheology of β cocoa butter crystal melt suspensions (CB CMS) was investigated directly after crystallization using in-line capillary rheometry (UVP-PD) as well as after tempering at zero deformation using off-line capillary rheometry (CR) and rotational rheometry (RR).
Kim Mishra +9 more
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Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles
Coffee and Cocoa Research Journal, 2018 Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process.
Hendy Firmanto
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