Studies on cocoa butter-replacer mixtures suitable for the local chocolate production.
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...
متن کاملProduction of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil
Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butt...
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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-...
متن کاملDetermination of milk fat and cocoa butter equivalents in milk chocolate
An analytical approach for the determination of milk fat and cocoa butter equivalents in milk chocolate is presented. By performing a single triacylglycerol analysis using gas liquid chromatography several useful pieces of information can be determined, i.e., (i) the milk fat content of the chocolate sample, (ii) the contribution of triacylglycerols originating from milk fat, (iii) the presence...
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 1998
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.1998.v49.i5-6.756