Results 11 to 20 of about 570 (133)

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

ASIDOLISIS ENZIMATIK FRAKSI TENGAH MINYAK SAWIT DENGAN ASAM STEARAT UNTUK SINTESIS COCOA BUTTER EQUIVALENTS

Teknologi dan Kejuruan, 2012
Enzymatic acidolysis of palm midfraction (PMF) with stearic acid for the synthesis of cocoa butter equivalents (CBE). CBE have chemical and physical pro­per­ties compatible with those of cocoa butter (CB) and can be used to replace CB in chocolate ...
Soenar Soekopitojo
doaj   +1 more source

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

The study of the technological adequacy of raw materials used in the production of chocolate semi-finished product

Vestnik MGTU, 2019
Glazed confectionery products are in great demand among consumers. The chocolate glaze is a high-calorie confectionery semi-finished products consisting of sugar, fat and cocoa. The quality of the chocolate glaze depends on the characteristics of the raw
Linovskaya N. V., Mazukabzova E. V., Kondratev N. B. , Krylova E. N.   +3 more
doaj   +1 more source

Synthesis of cocoa butter triacylglycerols using a model acidolysis system

Grasas y Aceites, 2008
The effects of reaction parameters such as substrate mole ratio, reaction temperature, enzyme load, water content and reaction time were studied in a model enzymatic acidolysis system.
Ozan Nazim Çiftçi, Sibel Fadiloǧlu, Boleslaw Kowalski, Fahrettin Göǧüş   +3 more
doaj   +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

Preparation of Natural Wax-Based Oleogels and Their Effect on the Fluctuating Temperature Storage of Chocolate [PDF]

Shipin Kexue
In this study, in order to investigate the effect of gelation on the hardness, oil-holding capacity and rheological properties of oils and fats, oleogels were prepared by mixing coconut oil and/or palm kernel oil as oil base with candelilla wax.
LI Pengyan, WANG Zhiguo, ZHANG Wendi, JIANG Xueming, CAO Jun
doaj   +1 more source

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