Impacts of bleaching and packed column steam refining on cocoa butter properties

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 11, 2007, Pages 1069-1077

  Vila Ayala, José ^a   Calliauw, Gijs ^a,b   Foubert, Imogen ^b   Dewettinck, Koen ^b   Dyer, Bill ^c   De Greyt, Wim ^a  

^a Desmet Ballestra R and D Center   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

^c Blommer Chocolate Company   (United States)

Author keywords

Bleaching; Cocoa butter; Crystallization; Packed column; Steam refining

Indexed keywords

BLEACHING; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; REFINING; TEMPERATURE CONTROL;

PACKED COLUMN; STEAM INJECTION RATES; STEAM REFINING;

VEGETABLE OILS;

BLEACHING; COCOA BUTTER; CRYSTALLIZATION; FATTY ACIDS; REFINING; TEMPERATURE CONTROL;

THEOBROMA; THEOBROMA CACAO;

EID: 35648998511     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1130-9     Document Type: Article

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