Use of palm mid-fraction in white chocolate formulation

Journal of the Science of Food and Agriculture

Volumn 71, Issue 4, 1996, Pages 483-490

  Samsudin, Sabariah ^a   Rahim, M Ali A ^b  

^a Palm Oil Research Institute of Malaysia   (Malaysia)

^b UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

acetone fractionation; cocoa butter; fatty acids; melting point; palm mid fraction; solid fat; tempering; thermal analyses; triacylglycerol; white chocolate

Indexed keywords

EID: 0029759204     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199608)71:4<483::AID-JSFA604>3.0.CO;2-8     Document Type: Article

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