Cocoa butter (CB) technological quality and financial value depend widely on the free fatty acids (FFA) content. has to contain less than 1.75% (FFA, based oleic acid) be in compliance with EU directive 2000/36/EC (2000) needs from off-flavours rancidity a sensory (taste, odour, colour) point of view. Free are carboxylic acids, generated triglycerides via hydrolysis their ester bounds by enzyma...

1Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, B-9000 Gent, Belgium 2Department of Applied Mathematics, Biometrics and Process Control, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, B-9000 Gent, Belgium •E-mail: [email protected], Tel. +32 9/2646163...

Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. T...

Cocoa butter was crystallized statically from the melt to various temperatures in the range of -20 to 26 °C and annealed for up to 45 days. During this period, the polymorphism of the solid state was monitored using differential scanning calorimetry and powder X-ray diffraction. Moreover, the microstructure of the materials was imaged using polarized light microscopy. Below -15 °C, a mixture of...

Aim. To substantiate the composition of product for prevention and treatment diseases skin red border lips in form a medical pencil. Materials methods. When developing pencil study objects were samples containing corn oil or extract from mixture medicinal plant raw material, cocoa butter, such waxes as beeswax, carnauba, candelilla, lanolin, paraffin various ratios, well mango extract. The penc...