Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter
نویسندگان
چکیده
منابع مشابه
Validation of a Method for the Quantification of Cocoa BUtter Equivalents in Cocoa Butter and Plain Chocolate
2 CONTENTS 3 LIST OF ABBREVIATIONS 4 1 RATIONALE – BACKGROUND 5 2 OBJECTIVE 6 3 METHOD DESCRIPTION 6 4 PARTICIPANTS 8 4.1 Co-ordination of the validation study 8 4.2 Preparation and distributing of the test samples 8 4.3 Homogeneity tests 8 4.4 Measurements 8 4.5 Collation and statistical evaluation of results 9 5 TEST SAMPLES 9 5.1 Homogeneity study 10 6 THE VALIDATION STUDY 10 6.1 Design of t...
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A simple and rapid gas chromatographic (GC) method was developed for the detection of cocoa butter equivalents (CBEs) in cocoa buffer (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. The GC procedure was optimized to avoid thermal degradation of the triglycerides. By computing the ratio C54...
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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...
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...
متن کاملCocoa Butter and Its Alternatives: A Reveiw
Accepted: 08/03/2014 Abstract Cocoa butter (CB) is the byproduct of cocoa bean processing industry and is obtained from the mature bean from the Theobroma cacao plant. It is an important ingredient in the chocolate and other confectionery industries. It's valued for its unique physicochemical properties which is given by its peculiar fatty acid composition. The major triacylglycerols (TAG) pres...
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ژورنال
عنوان ژورنال: Molecules
سال: 2021
ISSN: 1420-3049
DOI: 10.3390/molecules26113231