The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method

European Food Research and Technology

Volumn 222, Issue 3-4, 2006, Pages 385-391

  Torbica, Aleksandra ^a   Jovanovic, Olga ^a   Pajin, Biljana ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Cocoa butter; Cocoa butter equivalents; Nuclear magnetic resonance; Solid fat content

Indexed keywords

THEOBROMA; THEOBROMA CACAO;

EID: 32244442483     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0118-7     Document Type: Article

References (35)

1. Karlshamns Oils and Fat Academy (1991) Cocoa butter alternatives. Karlshamns Oils and Fats AB, Karlshamn, Sweden
2. Jovanović O (1991) Influence of some cocoa butter equivalentes on phisical charactristics of cocoa butter blends and chocolate mass, MSc Thesis, Faculty of Technology, Novi Sad, Serbia and Montenegro
3. Gavrilović M (2000) Tehnologija konditorskih proizvoda. Tehnolośki fakultet, Novi Sad
4. Leisner R, Hogenbirk G, Nillson J, Petersson B, Alander J, Helmbring G, Stenmyr C, Linghede M, Gunnerdal J (1991) Cocoa butter alternatives. Karlshamns Oils and Fats AB, Karlshmns, Sweden
5. Gavrilović M, Jovanović O (1980) Hrana i Ishrana 21:275-282
6. Laustsen K (1991) Manufacturing Confectioner 5:137-144
7. Bigalli GL (1981) Manufacturing Confectioner 5:1-47
8. Gunnerdal J (1985) Confectionery Prod 6:356-358
9. Europian Union (2000) Off J Eu Commun L197:19-25
10. Karlovic D (2001) Mlinpek almanah VII(78):16-21
11. Aarhus Oliefabrik A/S (2001) The 5% directive-a brief status of a Long Story, Internal documentation
12. Oštrić M, Turkulov J (1980) Tehnologija ulja i masti, I deo. Tehnološki fakultet, Novi Sad, 1980
13. Storgaard S (1994) Sweetec 4(2000): 16-21
14. Aarhus Oliefabrik A/S Internal bulletin 9:1-15
15. Aarhus Oliefabrik A/S (1996) Cocoa butter equivalents with improved bloom inhibiting effects, Aarhus, Technical Memorandum, Version 03
16. Zwikstra N (1994) The production of confectionery fats from enzymically modified high oleic sunflower, Loders Croklaan 5
17. Nillson J (1986) Manufacturing Confectioner 5:88-91
18. Shukla VKS, Goudappel GJ, Gribnau MCM, van Doynhoven J (1999) INFORM 10:479-484
19. ISO 8292: 1991 (E)
20. Hartig E, Mue S, Kesić O, Nenin P (2000) Odrelivanje sadržaja čvrstih triglicerida u biljnim mastima metodom pulsne nuklearne magnetne rezonance
21. Van Putte K (1975) Pulsed NMR as a routine method in the fat and margarine industry II, Unilever Reasearch-Vlaardingen, BRUKER minispec application note 5
22. Petersson B, Anjou K, Sandstrom L (1985) Fette Seifen Anstrichmittel 6:225-229
23. Petersson B (1986) Fette Seifen Anstrichmittel 4:128-136
24. Torbica A (2003) The effect of cocoa butter equivalents on physical prperties and shelf life of chocolate, MSc Thesis, Faculty of Technology, Novi Sad, Serbia and Montenegro
25. JUS-E.K8 028/1991
26. JUS-E.K8 027/1991
27. JUS-E.K8 026/1991
28. JUS-ISO 3596-1/1993
29. JUS-E.K8 044/1991
30. JUS-E.K8 023/1991
31. I.O.C.C.C. - Analytical method 110 (1998) Determination of the cooling/solidification curve of cocoa butter and of other fats used in chocolate and confectionery products, I.O.C.C.C. - International Office of Cocoa, Chocolate and Sugar Confectionery, Avenue de Cortenbergh 172, 1040 Brussels
32. Data sheet DS 30713000 - E, Version: 08;
33. Data sheet DS 30655000 - E, Version: 05;
34. Data sheet DS 30099600 - E, Version: 05
35. AARHUS OLLIE, Products&applications CHOCOLATE, II Vegetable fats for CHOCOLATE, Products&applications ILLEXAO, III Irresistible chocolate with ILLEXAO, website: www. aarhus. com