Results 101 to 110 of about 570 (133)

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

Identification of cocoa butter equivalents added to cocoa butter by fatty acid composition of the triacylglycerol sub-fractions separated by Ag + -HPLC - II -

European Food Research and Technology, 1999
Lina Cossignani, P Damiani, Cossignani L   +2 more
exaly   +3 more sources

Detection of cocoa butter equivalents in chocolate

Journal of the American Oil Chemists' Society, 1985
AbstractThe fatty acids at the sn‐2 position and the sterol composition of cocoa butter and three common cocoa butter equivalents (CBE), namely Coberine, Choclin and Calvetta, were studied comparatively, in order to develop a sensitive method for detecting CBE in chocolate. Differences observed in the composition of saturated fatty acids at position‐sn‐
D. Gegiou, K. Staphylakis
openaire   +1 more source

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

Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Replacers

2005
Chocolate and confectionery compounds are loved by people throughout the world. However, these products contain >30% of fats such as cocoa butter (CB), CB equivalents (CBE), CB replacers (CBR), CB substitutes (CBS), and milk fat. With more attention to a healthier lifestyle, people tend to avoid oils and fats due to their association with the ...
Kazuhisa Yamada, Masahisa Ibuki, Thomas McBrayer   +2 more
openaire   +1 more source

Cluster Analysis for the Systematic Grouping of Genuine Cocoa Butter and Cocoa Butter Equivalent Samples Based on Triglyceride Patterns

Journal of Agricultural and Food Chemistry, 2004
The triglyceride profile of cocoa butters (CBs) from different geographical origins, varieties, growing seasons, and a number of cocoa butter equivalents (CBEs) was determined by capillary gas liquid chromatography. Hierarchical cluster analysis was applied to the five main triglycerides of the samples for the ability to find natural groupings among (a)
Manuela, Buchgraber, Franz, Ulberth, Elke, Anklam   +2 more
openaire   +2 more sources

Determination of Cocoa Butter Equivalents in Milk Chocolate by Triacylglycerol Profiling

Journal of Agricultural and Food Chemistry, 2007
An analytical approach for the detection and quantification of cocoa butter equivalents (CBEs) in milk chocolate is presented. It is based on (i) a comprehensive standardized database covering the triacylglycerol composition of a wide range of authentic milk fat (n=310), cocoa butter (n=75), and CBE (n=74) samples and 947 gravimetrically prepared ...
Manuela, Buchgraber, Simona, Androni, Elke, Anklam   +2 more
openaire   +2 more sources

Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of d‐limonene

European Journal of Lipid Science and Technology, 2015
The essential oils obtained from citric fruits have been used as aromatizing agents in various foods. However, the addition of orange essential oil, d‐limonene, to cocoa butter (CB) has been shown to have an influence on its crystallization behavior. The objective of this study was to evaluate the influence of adding d‐limonene at concentrations of 1.5
Eriksen Koji Miyasaki, Camilia Aoyagui dos Santos, Luana Reis Vieira, Chiu Chih Ming, Guilherme A. Calligaris, Lisandro Pavie Cardoso, Lireny Aparecida Guaraldo Gonçalves   +6 more
openaire   +1 more source

ENZYMATIC SYNTHESIS OF COCOA BUTTER EQUIVALENT THROUGH TRANSESTERIFICATION OF PENTADESMA BUTYRACEA BUTTER

Journal of Food Lipids, 2009
ABSTRACT A cocoa butter equivalent through enzymatic transesterification of Pentadesma butyracea butter with ethyl palmitate in an organic medium using immobilized lipase from Thermomyces lanuginosa was produced. The effects of several parameters such as initial ratio of ethyl palmitate – Triacylglycerols (TAGs) of P.
Tchobo, Paul Fidèle, Piombo, Georges, Pina, Michel, Soumanou, Mohamed Mansourou, Villeneuve, Pierre, Sohounhloue, Dominique Codjo Koko   +5 more
openaire   +2 more sources

Synthesis of a Cocoa Butter Equivalent by Enzymatic Interesterification of Illipe Butter and Palm Midfraction

Journal of the American Oil Chemists' Society, 2018
AbstractThis study aims to synthesize a cocoa butter equivalent (CBE)‐structured lipid from a blend of illipe butter (IB) and palm midfraction (PMF) by means of enzymatic interesterification using Rhizomucor miehei sn‐1,3 specific lipase, Lipozyme® RM IM (Novozymes North America, Inc., Franklinton, NC, USA) as the biocatalyst.
Adiguna Bahari, Casimir C. Akoh
openaire   +1 more source