Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

Journal of Food Engineering

Volumn 117, Issue 4, 2013, Pages 467-476

  Jahurul, M H A ^a   Zaidul, I S M ^b   Norulaini, N A N ^c   Sahena, F ^a   Jinap, S ^d   Azmir, J ^b   Sharif, K M ^b   Mohd Omar, A K ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA   (Malaysia)

^c SCHOOL OF PHYSICS   (Malaysia)

^d UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Cocoa butter alternative; Cocoa butter properties; Fatty acid; Natural cocoa butter; Triglyceride

Indexed keywords

BLENDING; FATTY ACIDS; FRUITS; PALM OIL;

ALTERNATIVE SOURCE; COCOA BUTTER; EXTRACTION METHOD; FOOD INDUSTRIES; FOOD MANUFACTURERS; MANGO SEED KERNEL; SCIENTIFIC RESEARCHES; TRIGLYCERIDE;

COCOA;

ELAEIS; THEOBROMA; THEOBROMA CACAO; VITELLARIA PARADOXA;

EID: 84887677312     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.09.024     Document Type: Article

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