Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution

Crystal Morphology of Cocoa Butter

Introduction The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectione...

evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

چکیده ندارد.

time-varying deconvolution operator in gabor domain

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Lauric fat cocoa butter replacer from krabok (irvingia malayana) seed fat and coconut oil.

Lauric fat cocoa butter replacer (LCBR) was produced from a blend of krabok seed fat (KSF) and coconut oil (CO). Four fat blends with different ratios of KSF/CO (20/80, 40/60, 60/40 and 80/20 (%wt)), CO, KSF and a commercial LCBR (C-LCBR) were characterized using various techniques. It was found that blend 60/40 exhibited SFC curve and crystallization/melting behavior most similar to that of C-...

Correlation of Cocoa Butter Structure and Oil Migration Process in a Two Fat Phases Model