Results 91 to 100 of about 570 (133)

Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents

Journal of Food Composition and Analysis, 2001
Abstract The compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene composition of genuine cocoa butter (CB) due to different geographical growing regions and breeding lines as well as other vegetable fats used in confectionery manufacturing (cocoa butter equivalents, CBE) have been investigated.
Paul Brereton, E Anklam, C Simoneau
exaly   +2 more sources

Functionality of cocoa butter equivalents in chocolate products

European Food Research and Technology, 2016
Although cocoa butter (CB) is an ideal fat for the use in chocolate, limited supply, high demand and fluctuating prices lead the industry to look for alternatives. In the present study, physicochemical properties of commercially available cocoa butter equivalents (CBE) and hard palm mid fraction (PMF) are compared with those of CB.
Paul Provijn, Sara De Pelsmaeker, Davy Van De Walle   +2 more
exaly   +2 more sources

The determination of cocoa butter equivalents in chocolate

JAOCS, Journal of the American Oil Chemists' Society, 1980
AbstractA method of determining cocoa butter equivalents in chocolate and cocoa butter is described. The method relies on a new approach for interpreting data obtained by triglyceride gas liquid chromatography (GLC). This technique provides information on the composition of a fat according to the carbon number of the triglycerides (Cn).
F. B. Padley, R. E. Timms
exaly   +2 more sources

The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method

European Food Research and Technology, 2005
This paper describes the preparation of samples and the evaluation techniques applied to determine the Solid Fat Content (SFC) by means of pulsed nuclear magnetic resonance (NMR) in confectionery fats characterized by distinct polymorphism (cocoa butter, cocoa butter equivalents and their mixtures).
Aleksandra Torbica, Biljana Pajin, Torbica Aleksandra   +2 more
exaly   +2 more sources

Mango Butter Emulsion Gels as Cocoa Butter Equivalents: Physical, Thermal, and Mechanical Analyses

Journal of Agricultural and Food Chemistry, 2014
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. Aqueous gelatin solution (20% w/w) containing cocoa butter and mango butter water-in-oil (fat) type emulsion gels were prepared by hot emulsification method.
Piyali Basak, Kunal Pal, Sai Sagiri
exaly   +3 more sources

Identification of cocoa butter equivalents added to cocoa butter. III. Stereospecific analysis of triacylglycerol fraction and some its subfraction

European Food Research and Technology, 2006
In previous papers, six cocoa butter equivalent (CBE) samples were considered to carry out a study about the detection of their presence in cocoa butter (CB). In this work the % fatty acid (FA) compositions of triacylglycerol (TAG) subfractions separated by Ag+-High Performance Liquid Chromatography (Ag+-HPLC) from CB, CBE and CB/CBE mixtures were ...
Francesca Blasi, Lina Cossignani, P Damiani   +2 more
exaly   +3 more sources

Identification of cocoa butter equivalents added to cocoa butter

European Food Research and Technology, 1998
Lina Cossignani, P Damiani, Damiani P
exaly   +2 more sources

Quantification of cocoa butter equivalents in mixtures with cocoa butter by chromatographic methods and multivariate data evaluation

European Food Research and Technology, 2000
Catherine Simoneau, E Anklam, Franz Ulberth   +2 more
exaly   +2 more sources

Novel Cocoa Butter Equivalent from Microalgal Butters

Journal of the American Oil Chemists' Society, 2020
AbstractAn acetone solvent fractionation procedure was used to obtain two algal butter fractions, an algal stearin containing high amounts of 1,3‐stearoyl‐2‐oleoyl‐glycerol (SOS), and an algal mid‐fraction containing high amounts of 1,3‐dipalmitoyl‐2‐oleoyl‐glycerol (POP), and 1‐palmitoyl‐2‐oleoyl, 3‐stearoyl‐glycerol (POS). Algal stearin and algal mid‐
Saeed M. Ghazani, Alejandro G. Marangoni
openaire   +1 more source