Cocoa butter equivalents and improvers their use in chocolate and chocolate-coated confectionery

Agro Food Industry Hi-Tech

Volumn 19, Issue 3 SUPPL., 2008, Pages 28-29

  Talbot, Geoff ^a   Slager, Hennie ^b  

^a Fat Consultant   (United Kingdom)

^b Loders Croklaan BV   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

COCOA BUTTER; HIGHER MELTING POINTS; TEMPERING CONDITIONS;

HEAT RESISTANCE; TEMPERING;

COCOA;

THEOBROMA; THEOBROMA CACAO;

EID: 47749149250     PISSN: 17226996     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. EU Directive 2000/36/EC
2. S. de Jong, T.C. van Soest et al., JAOCS, 68, pp. 371-378 (1991).
3. R.E. Timms, Confectionery Fats Handbook, p. 320.
4. K. M. Dilley, D.J. Cebula - unpublished results.
5. D.J. Cebula, K.M. Dilley et al., The Manufacturing Confectioner, pp. 131136, May (1991).
6. F.W. Cain, D.J. Cebula et al., US Patent 5,342,644.
7. L. Linke, The Manufacturing Confectioner, pp. 64-69, February (1999).