Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate

International Journal of Food Science and Technology

Volumn 45, Issue 3, 2010, Pages 540-545

  Zarringhalami, Soheila ^a   Sahari, Mohammad Ali ^a   Barzegar, Mohsen ^a   Hamidi Esfehani, Zohreh ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Cocoa butter replacer; Dark chocolate; Enzymatic interesterification; Tea seed oil

Indexed keywords

CBR; COCOA BUTTER; COCOA BUTTER REPLACERS; CRYSTAL FORMATION; DARK CHOCOLATE; ENZYMATIC INTERESTERIFICATION; INTERESTERIFICATION; POLYMORPHIC STRUCTURE; QUALITY FACTORS; SEED OIL; SENSORY EVALUATION; SENSORY QUALITIES; SOLID FAT CONTENT; SOLID FRACTION; TEA SEED OIL; THERMOMYCES LANUGINOSUS; WEIGHT PERCENT;

BLENDING; BLOOMS (METAL); CRYSTAL STRUCTURE; ELECTROCHEMICAL CORROSION; OILS AND FATS;

COCOA;

THEOBROMA; THEOBROMA CACAO; THERMOMYCES LANUGINOSUS;

EID: 77955612421     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02162.x     Document Type: Article

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