Results 1 to 10 of about 518 (98)
Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter [PDF]
Molecules, 2021 Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin.
Seung Wook Kim +2 more
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Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares [PDF]
Foods, 2021 Cocoa butter (CB) is an ingredient traditionally used in the manufacturing of chocolates, but its availability is decreasing due to its scarcity and high cost.
Efraín M. Castro-Alayo +3 more
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Advances in Metabolic Engineering of Saccharomyces cerevisiae for Cocoa Butter Equivalent Production
Frontiers in Bioengineering and Biotechnology, 2020 Cocoa butter is extracted from cocoa beans, and it is mainly used as the raw material for the production of chocolate and cosmetics. Increased demands and insufficient cocoa plants led to a shortage of cocoa butter supply, and there is therefore much ...
Yongjun Wei, Boyang Ji, Jens Nielsen
exaly +3 more sources
Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns [PDF]
Food Science and Biotechnology, 2019 Jung-Ah Shin +2 more
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Current Research in Food Science, 2021 Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of cocoa butter (CB).
H. Ewens, L. Metilli, E. Simone
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Molecules, 2020 Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content.
Veronika Barišić +9 more
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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
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Vestnik MGTU, 2019 Glazed confectionery products are in great demand among consumers. The chocolate glaze is a high-calorie confectionery semi-finished products consisting of sugar, fat and cocoa. The quality of the chocolate glaze depends on the characteristics of the raw
Linovskaya N. V. +3 more
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Synthesis of cocoa butter triacylglycerols using a model acidolysis system
Grasas y Aceites, 2008 The effects of reaction parameters such as substrate mole ratio, reaction temperature, enzyme load, water content and reaction time were studied in a model enzymatic acidolysis system.
Ozan Nazim Çiftçi +3 more
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Preparation of Natural Wax-Based Oleogels and Their Effect on the Fluctuating Temperature Storage of Chocolate [PDF]
Shipin KexueIn this study, in order to investigate the effect of gelation on the hardness, oil-holding capacity and rheological properties of oils and fats, oleogels were prepared by mixing coconut oil and/or palm kernel oil as oil base with candelilla wax.
LI Pengyan, WANG Zhiguo, ZHANG Wendi, JIANG Xueming, CAO Jun
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