Results 11 to 20 of about 568 (133)

Development of a Rapid Method for the Detection of Cocoa Butter Equivalents in Mixtures with Cocoa Butter [PDF]

Journal of AOAC INTERNATIONAL, 2001
Abstract A simple and rapid gas chromatographic (GC) method was developed for the detection of cocoa butter equivalents (CBEs) in cocoa butter (CB). It is based on the use of a 5 m nonpolar capillary column for the separation of the main triglycerides of CB according to their acyl/carbon numbers.
R, Barcarolo, E, Anklam
openaire   +2 more sources

Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate [PDF]

Brazilian Journal of Food Research, 2019
The aim of this work was to evaluate the crystallization behavior of commercial cocoa butter (CB) and cocoa butter equivalents (CBE) and their mixtures to assess the best proportions that do not compromises the crystallization process in chocolates.
Thais Lomonaco Teodoro Da Silva, Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves   +2 more
openaire   +1 more source

Cocoa butter equivalent from Kpangnan butter and Pequi oil [PDF]

, 2021
Novel cocoa butter equivalents were designed using dry fractionated Pequi oil and solvent fractionated Kpangnan butter. Static crystallization of binary mixtures of these two fractions into the triclinic form (β2) was achieved after 12 days for all mixtures and after 4 days for the 80:20 w/w and 90:10 w/w fractionated Kpangnan:Pequi oil mixtures ...
Saeed Mirzaee Ghazani, Andrea Madalena Guedes, Rosemar Antoniassi, Alejandro Marangoni   +3 more
openaire   +1 more source

Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin [PDF]

Foods, 2020
Given the rising trend in the consumption of chocolate confectioneries, the shortage in cocoa butter (CB) production remains a constant threat to food manufacturers. Therefore, exploring alternative plant sources of CB is essential. Sal fat, obtained from seed kernels of trees, has the potential to substitute CB in chocolate confectioneries.
Rina Yu Chin Quek, Elaine Wan Yi Peh, Christiani Jeyakumar Henry   +2 more
openaire   +4 more sources

Method Validation for Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate [PDF]

Journal of AOAC INTERNATIONAL, 2004
Abstract 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 ...
Manuela Buchgraber, Franz Ulberth, Elke Anklam, H Bernaert, B Cleenewerck, C Hummert, T Lamoureux, A Lomnitz, E Marchioni, R Matissek;, B Medina, M T Rodriguez-Estrada, R E Timms, O Veretout, N Wachter, H Zijderfeld   +15 more
openaire   +1 more source

Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate by Gas Liquid Chromatography of Triacylglycerols [PDF]

Journal of AOAC INTERNATIONAL, 2004
Abstract The development and in-house testing of a method for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate is described. A database consisting of the triacylglycerol profile of 74 genuine cocoa butter and 75 cocoa butter equivalent samples obtained by high-resolution capillary gas ...
Manuela, Buchgraber, Chiara, Senaldi, Franz, Ulberth, Elke, Anklam   +3 more
openaire   +2 more sources

Future prospects for palm oil refining and modifications

Oléagineux, Corps gras, Lipides, 2009
Palm oil is rich in minor components that impart unique nutritional properties and need to be preserved. In this context, refining technologies have been improved, with the dual temperature deodorizer, the double condensing unit and the ice condensing ...
Gibon Véronique, Ayala José Vila, Dijckmans Peggy, Maes Jeroen, De Greyt Wim   +4 more
doaj   +1 more source

Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

Czech Journal of Food Sciences, 2005
Chocolate samples (22 in total, including 11 samples of milk chocolate) were bought from retail store in Prague and tested for their CBEs contents in relation to the declaration of CBE addition on the product labels.
Ivan Bohačenko, Zdenka Kopicová, Jitka Pinkrová   +2 more
doaj   +1 more source

Globalisations in a nutshell: Historical perspectives on the changing governance of the shea commodity chain in northern Ghana

International Journal of the Commons, 2013
Pre-colonial patterns of trade in West Africa included exchanges of shea in periodic local and regional markets. The collection, processing and marketing of shea products in such markets continues to be predominantly by women to both meet subsistence ...
Andrew Wardell, Niels Fold
doaj   +1 more source

Effects of processing methods of unfermented cocoa beans from Indonesia on the chemical and physical characteristics of butter and cake

Journal of Agriculture and Food Research
Fermentation is an important stage in cocoa bean processing. However, most cocoa beans in Indonesia are not fermented. This study investigated the effects of utilizing unfermented cocoa beans in the production of cocoa butter and cocoa powder.
Ariza Budi Tunjung Sari, Priscilla Efraim, Xinran Song, Isabell Rothkopf, Ute Schweiggert-Weisz, Andreas Schieber, Susanne Gola   +6 more
doaj   +1 more source