Results 91 to 100 of about 568 (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.
M Lipp, Catherine Simoneau, E Anklam
exaly   +2 more sources

Identification of cocoa butter equivalents added to cocoa butter

European Food Research and Technology, 1998
Lina Cossignani, Cossignani Lina, Damiani P   +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

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

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
exaly   +2 more sources

Physical properties of Malaysian cocoa butter as affected by addition of milkfat and cocoa butter equivalent

International Journal of Food Sciences and Nutrition, 1998
Commercial samples of Malaysian cocoa butter (MCB), anhydrous milkfat (AMF), high melting fraction milkfat42 (HMF42) and cocoa butter equivalent (CBE) were blended in binary and ternary blends. All the fats were then evaluated for their solid fat content, thermal analyses and polymorphic stability. MCB possessed the highest solid followed by CBE, HMF42
S, Sabariah, A R, Ali, C L, Chong
openaire   +2 more sources

Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate

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.
Nathalie De Clercq, Mansura Mokbul, Koen Dewettinck   +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.
Sai S Sagiri, Vijeta Sharma, Piyali Basak   +2 more
exaly   +3 more sources

Production of cocoa butter equivalent from blending of illipé butter and palm mid-fraction

Food Chemistry, 2022
Cocoa butter equivalent (CBE) was prepared from illipé butter (IB) and palm mid-fraction (PMF) blends in different wt ratios. The solid fat content (SFC), compatibility, crystallization/melting thermograms and crystal microstructure of the blends were studied.
Kannika, Aumpai, Chin Ping, Tan, Qiang, Huang, Sopark, Sonwai   +3 more
openaire   +2 more sources