Results 101 to 110 of about 568 (133)

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
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The determination of cocoa butter equivalents in chocolate

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
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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

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.
Nathalie De Clercq, Davy Van De Walle, Sara De Pelsmaeker   +2 more
exaly   +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
M S Simonetti, Lina Cossignani, Cossignani L   +2 more
exaly   +3 more sources

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
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Cocoa butter equivalent from Kpangnan butter and Pequi oil

Journal of the American Oil Chemists' Society, 2022
AbstractNovel cocoa butter equivalents were designed using dry fractionated Pequi oil and solvent fractionated Kpangnan butter. Static crystallization of binary mixtures into the triclinic form (β2) was achieved after 12 days of static crystallization at room temperature for all mixtures and after 4 days only for the 80:20 w/w and 90:10 w/w ...
Saeed M. Ghazani, Andréa Madalena Maciel Guedes, Rosemar Antoniassi, Ming Chih Chiu, Alejandro G. Marangoni   +4 more
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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 ...
Lina Cossignani, M S Simonetti, Francesca Blasi   +2 more
exaly   +3 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
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