Results 111 to 120 of about 568 (133)

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

Characterization of Cocoa Butter and Cocoa Butter Equivalents by Bulk and Molecular Carbon Isotope Analyses:  Implications for Vegetable Fat Quantification in Chocolate

Journal of Agricultural and Food Chemistry, 2001
The fatty acids from cocoa butters of different origins, varieties, and suppliers and a number of cocoa butter equivalents (Illexao 30-61, Illexao 30-71, Illexao 30-96, Choclin, Coberine, Chocosine-Illipé, Chocosine-Shea, Shokao, Akomax, Akonord, and Ertina) were investigated by bulk stable carbon isotope analysis and compound specific isotope analysis.
Spangenberg JE, Dionisi F
openaire   +3 more sources

Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate.

Journal of AOAC International, 2005
A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas chromatography into triacylglycerol ...
Manuela, Buchgraber, Franz, Ulberth, Elke, Anklam   +2 more
openaire   +1 more source

Engkabang (illipe)—an excellent component for cocoa butter equivalent fat

Journal of the Science of Food and Agriculture, 1992
AbstractThis paper studies the physico‐chemical characteristics of the fats of three species of engkabang (illipe): Shorea macrophylla, Shorea mecistopteryx and Shorea singkawang, to assess their potential as cocoa butter replacer fats. A comparison of the solid fat content and fatty acid composition of these species with those of cocoa butter and a ...
Kalanithi Nesaretnam, Abdul Razak Bin Mohd Ali   +1 more
openaire   +1 more source

Algal Butter, a Novel Cocoa Butter Equivalent: Chemical Composition, Physical Properties, and Functionality in Chocolate

Journal of the American Oil Chemists' Society, 2018
AbstractCocoa butter equivalents (CBE) are usually produced using exotic butters or tropical fats from illipe, palm mid‐fraction, sal, shea, kokum, and mango kernel. These exotic butters are often harvested from the wild trees, their supply is limited, and their quality can be varied.
Saeed M. Ghazani, Long Zou, Walter G. Rakitsky, Alejandro G. Marangoni   +3 more
openaire   +1 more source

Cocoa butter equivalent through enzymic interesterification of palm oil midfraction

Process Biochemistry, 2001
Abstract The production of a cocoa butter equivalent (CBE) through enzymic interesterification of palm oil midfraction (POMF) with stearic acid in a solvent free system using Novo lipase Lipozyme™ as a catalyst was analyzed. A two level factorial design was used to study the effect of the initial ratio of stearic acid–POMF, initial humidity of the ...
Daniel Undurraga, Andrés Markovits, Sonia Erazo   +2 more
openaire   +1 more source

Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Substitutes

2005
openaire   +2 more sources

Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate

2015
  +4 more sources

Production of Microbial Cocoa Butter Equivalents

1992
Michael Beavan, Anne Kligerman, Randal Droniuk, Carole Drouin, Beena Goldenberg, Adan Effio, Peter Yu, Barbara Guiliany, Jared Fein   +8 more
openaire   +1 more source