Results 21 to 30 of about 7,584 (201)
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).
Mishra, Kim; id_orcid0000-0003-0573-5682 +9 more
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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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Mangifera sylvatica (Wild Mango): A new cocoa butter alternative. [PDF]
Sci Rep, 2016 Cocoa butter is the pure butter extracted from cocoa beans and is a major ingredient in the chocolate industry. Global production of cocoa is in decline due to crop failure, diseases and ageing plantations, leading to price fluctuations and the necessity
Akhter S, McDonald MA, Marriott R.
europepmc +2 more sources
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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Daya Saing Cocoa Butter Sumatera Utara Ke Pasar Malaysia
, 2023 Potensi peningkatan daya saing Sumatera Utara dapat dilakukan melalui ekspor cocoa butter (mentega kakao) ke Malaysia, dimana ekspor cocoa butter terbesar Sumatera Utara adalah ke Malaysia.
Anita Rizky Lubis +5 more
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Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate
International Journal of Food Properties, 2023 Chocolate is the most popular food type and flavor in this world. The key ingredient in many chocolate products is cocoa butter due to its unique fatty acid profile.
Suleman Abbas +14 more
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COCOA AND COCOA BUTTER (Review Article)
the future of agriculture, 2021 Cocoa is a source of biologically active compounds, especially flavonoids such as epicatechin, catechin and procyanidin monomers, which positively affect health and aging, reduce the risk of chronic diseases such as cardiovascular diseases, metabolic disorders and cancer, as well as containing it vitamins, minerals, fats, proteins, stimulants and ...
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The Role of Emulsifiers on the Crystallization of Cocoa Butter and Cocoa Butter-sugar Blends [PDF]
, 2021 The crystallization of cocoa butter and 1:1 cocoa butter-sugar blends containing 2 wt% emulsifier was investigated. The emulsifiers studied were soy lecithin, polyglycerol polyricinoleate (PGPR), citric acid esters of mono- and diglycerides (CITREM) and ammonium phosphatides (YN).
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