Polymorphic transitions of cocoa butter affected by high hydrostatic pressure and sucrose polyesters

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 12, 2006, Pages 1007-1014

  Oh, Jun Hyun ^a   Swanson, Barry G ^b  

^a TUSKEGEE UNIVERSITY   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Cocoa butter; High hydrostatic pressure; Polymorphic transition; Sucrose polyesters

Indexed keywords

COCOA BUTTER; HYDROSTATIC PRESSURE (HHP) TREATMENTS; POLYMORPHIC TRANSITION; SUCROSE POLYESTERS;

HYDROSTATIC PRESSURE; PHASE TRANSITIONS; POLYESTERS; SUGAR (SUCROSE);

FOOD PRODUCTS;

THEOBROMA; THEOBROMA CACAO;

EID: 33846480625     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-5155-2     Document Type: Article

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