The application of Borneo tallow in dark chocolate shell

Journal of the Science of Food and Agriculture

Volumn 76, Issue 2, 1998, Pages 285-288

  Ali, A R Md ^a   Moi, L M ^a   Fisal, A ^a   Nazaruddin, R ^a   Sabariah, S ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Borneo tallow chocolate; Truffle

Indexed keywords

CACAO; FOOD PROCESSING; MILK FAT; TALLOW; TEMPERING; THEOBROMA OIL;

EID: 0031905763     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199802)76:2<285::AID-JSFA952>3.0.CO;2-9     Document Type: Article

References (6)

1. Ali Md A R, Dimick P S 1994 Melting and solidification characteristics of confectionary fats: Lauric hard butter, anhydrous milk fat and cocoa butter blends. J Am Oil Chem Soc 71 803-806.
2. Ali Md A R, Embong M S, Omar H, Flingoh C H Oh 1991 Effect of oleo-disaturated triacylglycerols contents properties of palm mid fraction, sal stearin and borneo tallow blends. J Am Oil Chem Soc 68 328-331.
3. Dimick P S 1993 Tempering. Penn State chocolate manufacture short course. Penn State University, University Park, USA.
4. Minifie B W 1982 Chocolate, Cocoa and Confectionery: Science and Technology 2nd edn. Avi Publishing Co, Westport, CT, USA.
5. Sabariah S, Ali Md A R 1996 Use of palm mid-fraction in white chocolate formulation. J Sci Food Agric 71 483-490.
6. Timms R E 1984 Phase behaviour of fats and their mixtures. Prog. Lipid Res 23 1-38.