Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 17, 2004, Pages 5539-5544

  Smith, Kevin W ^a   Cain, Fred W ^b   Talbot, Geoff ^c  

^a UNILEVER RESEARCH   (United Kingdom)

^b Loders Croklaan BV   (Netherlands)

^c Fat Consultant   (United Kingdom)

Author keywords

Bloom; Compound chocolate; Hydrogenated palm kernel stearin; Palm kernel stearin; Polymorph

Indexed keywords

TRISTEARIN;

ARTICLE; CACAO; CHEMICAL COMPOSITION; FOOD COMPOSITION; HYDROGENATION; LIPID COMPOSITION; MELTING POINT; PHASE TRANSITION; TEMPERATURE DEPENDENCE;

CACAO; CALORIMETRY, DIFFERENTIAL SCANNING; DIETARY FATS; FATS; FOOD TECHNOLOGY; HYDROGENATION; LAURIC ACIDS; PLANT OILS; STEARATES; TEMPERATURE; TRIGLYCERIDES; X-RAY DIFFRACTION;

THEOBROMA CACAO;

EID: 4143131199     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049401e     Document Type: Article

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