Cocoa Butter Substitute (CBS) Produced from Palm Mid-fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings
نویسندگان
چکیده
منابع مشابه
Production of cocoa butter equivalent from mango seed almond fat and palm oil mid-fraction
The purpose of this research was to produce cocoa butter equivalent from the blend of mango seed almond fat (MAF) from “Keaw” variety mango kernels and palm oil mid-fraction (POMF). Seven MAF-POMF blends with different proportions (100/0, 90/10, 80/20, 70/30, 60/40, 50/50 and 0/100 (%wt) of MAF to POMF) including cocoa butter were characterized using various techniques. Fatty acid composition w...
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a School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800 Penang, Malaysia b Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia c Faculty of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang D/M, Malaysia d School of Distance Education, Universiti Sains Malaysia, Minden, Penang 11...
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This work and a series of successive works aim to subject various ratios of palm olein and palm stearin blends to chemical interesterification under different conditions of catalyst, temperature and time in order to obtain fat blends suitable for the production of vegetable butter (margarine) fortified with different natural vitamins and minerals and prepared by using nanotechnology. In this pa...
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Structured lipids (SLs) for formulating trans-free margarines were synthesized by lipase-catalyzed interesterification of the blends of canola oil (CO), palm stearin (PS), and palm kernel oil (PKO) in weight ratios (CO/PS/PKO) of 40:60:0, 40:50:10, 40:40:20, 40:30:30, 50:30:20, and 60:25:15. The atherogenicity was determined using fatty acid profiles. We also determined the physical properties ...
متن کاملCrystal 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...
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ژورنال
عنوان ژورنال: Journal of the American Oil Chemists' Society
سال: 2017
ISSN: 0003-021X,1558-9331
DOI: 10.1007/s11746-016-2940-4