Results 81 to 90 of about 7,584 (201)
Mango Butter Emulsion Gels as Cocoa Butter Equivalents: Physical, Thermal, and Mechanical Analyses
, 2016 The search for cocoa butter equivalents in food and pharmaceutical industries has been gaining importance. In the present study, mango butter was explored as cocoa butter equivalent.
Vijeta Sharma (1714057) +3 more
core +1 more source
Química Nova, 1998 Piqui (Caryocar brasiliense Camb) oil was transformed into a cocoa butter-like fat through an enzymatic interesterification reaction using Lipozyme in the presence of stearic acid that was incorporated in the sn 1,3-3,1 position into triglyceride ...
Nara Lúcia Facioli +1 more
doaj +1 more source
Cocoa Butter Extraction from Cocoa Nibs Using Supercritical Carbon Dioxide [PDF]
, 2009 Cocoa beans consist mainly of cocoa butter (50-55% w/w). High quality cocoa butter used in food, cosmetic and pharmaceutical products is obtained by mechanical press, expeller, and solvent extraction using hexane.
Kusnadi, Asep Edi
core
Crystal Morphology of Cocoa Butter
, 1985 The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance.
Manning, D. M., Dimick, P. S.
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Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
Foods, 2013 A survey on five kinds of cocoa beans from new cocoa planting countries was conducted to analyze each kind’s basic quality. The average bean weight and butter content of Hainan cocoa beans were the lowest, at less than 1.1 g, and 39.24% to 43.44 ...
Fenglin Gu +6 more
doaj +1 more source
The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter [PDF]
, 2008 The effects of particle size, fermentation, roasting time and roasting temperature of cocoa nibs on cocoa butter extraction using supercritical fluid technology were studied.
Kusnadi, Asep Edi +5 more
core +1 more source
ASEAN Journal on Science and Technology for Development, 2017 The present study sought to determine the effectiveness of newly developed low calorie chocolate using modified fat through enzymatic interesterification process as cocoa butter substitute of male Sprague Dawley rats (n = 35) compared to cocoa butter as ...
B.. Ros-Haniza, S. Mamot
doaj +1 more source
Cocoa Liquor, Butter, & Powder Production
, 2016 This project recommends a design for a cocoa processing plant to produce cocoa liquor, powder, and butter from fermented cocoa beans, in accordance with US Patent 6,066,350.
Asselstine, Mack +3 more
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HabitatThe cocoa downstream policy should be aims to improve the welfare of cocoa farmers, not merely to develop the cocoa downstream industry. This study aims to analyze the impact of Indonesia's cocoa downstream policy through cocoa beans export taxes on the ...
Fatkurrohim +5 more
doaj +1 more source
Teknologi dan Kejuruan, 2012 Enzymatic acidolysis of palm midfraction (PMF) with stearic acid for the synthesis of cocoa butter equivalents (CBE). CBE have chemical and physical properties compatible with those of cocoa butter (CB) and can be used to replace CB in chocolate ...
Soenar Soekopitojo
doaj +1 more source