Optimization of deacidification of low-calorie cocoa butter by molecular distillation

LWT

Volumn 46, Issue 2, 2012, Pages 563-570

  Wu, WeiLiang ^a   Wang, Chao ^b   Zheng, JianXian ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JINAN UNIVERSITY   (China)

Author keywords

Deacidification rate; Lovibond color; Low calorie cocoa butter; Molecular distillation; Response surface methodology

Indexed keywords

COCOA; COLOR; DAIRIES; DISTILLATION; DISTILLERIES; EVAPORATORS; SURFACE PROPERTIES;

DEACIDIFICATION RATES; LOVIBOND COLORS; LOW-CALORIE COCOA BUTTERS; MOLECULAR DISTILLATION; RESPONSE SURFACE METHODOLOGY;

LOW TEMPERATURE PRODUCTION;

THEOBROMA; THEOBROMA CACAO;

EID: 84856026576     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.10.028     Document Type: Article

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