Production of cocoa butter substitutes via two-stage static fractionation of palm kernel oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 82, Issue 11, 2005, Pages 783-789

  Calliauw, G ^a,b   Foubert, I ^a   De Greyt, W ^b   Dijckmans, P ^b   Kellens, M ^b   Dewettinck, K ^a  

^a GHENT UNIVERSITY   (Belgium)

^b De Smet Engineering   (Belgium)

Author keywords

Cocoa butter substitutes; Crystallization; DSC; Palm kernel oil; Squeeze through; Static fractionation

Indexed keywords

CRYSTALLIZATION KINETICS; DIFFERENTIAL SCANNING CALORIMETRY; FRACTIONATION; HYDROGENATION; MELTING;

COCOA BUTTER SUBSTITUTE (CBS); PALM KERNEL OIL; PALM KERNEL STEARIN (PKS); STATIC FRACTIONATION;

OILS AND FATS;

THEOBROMA; THEOBROMA CACAO;

EID: 33947407693     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-005-1144-8     Document Type: Article

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