Results 111 to 120 of about 570 (133)

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

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

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, 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

Cocoa Butter and Cocoa Butter Equivalents

2001
openaire   +1 more source

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

2013
openaire   +2 more sources

Production of Cocoa Butter Equivalents by Yeast Mutants

1992
Henk Smit, Adrie Ykema, Elizabeth Verbree, Ira Verwoert, Martin Kater   +4 more
openaire   +1 more source