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.
Min-Yu Chung +2 more
exaly +7 more sources
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
doaj +2 more sources
Advances in Metabolic Engineering of Saccharomyces cerevisiae for Cocoa Butter Equivalent Production [PDF]
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 ...
Mengge Wang +6 more
doaj +4 more sources
LWT - Food Science and Technology, 2016 Abstract The two enzymatically produced sunflower oil based cocoa butter equivalents (CBEs) were blended with cocoa butter (CB) at varying concentrations (g/100 g). The peak maximum decreased significantly upon the addition more CBE due to the presence of the low-melting TAGs.
Koen Dewettinck, Nathalie De Clercq
exaly +2 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, Lee Ki-Teak
exaly +2 more sources
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
doaj +1 more source
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
openaire +2 more sources
Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate [PDF]
Brazilian Journal of Food Research, 2019 The aim of this work was to evaluate the crystallization behavior of commercial cocoa butter (CB) and cocoa butter equivalents (CBE) and their mixtures to assess the best proportions that do not compromises the crystallization process in chocolates.
Thais Lomonaco Teodoro Da Silva +2 more
openaire +1 more source
Cocoa butter equivalent from Kpangnan butter and Pequi oil [PDF]
, 2021 Novel cocoa butter equivalents were designed using dry fractionated Pequi oil and solvent fractionated Kpangnan butter. Static crystallization of binary mixtures of these two fractions into the triclinic form (β2) was achieved after 12 days for all mixtures and after 4 days for the 80:20 w/w and 90:10 w/w fractionated Kpangnan:Pequi oil mixtures ...
Saeed Mirzaee Ghazani +3 more
openaire +1 more source
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
doaj +1 more source