Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2357-2369

  Sonwai, Sopark ^a   Kaphueakngam, Phimnipha ^a   Flood, Adrian ^b  

^a SILPAKORN UNIVERSITY   (Thailand)

^b SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Cocoa butter; Cocoa butter equivalent; Mango kernel fat; Palm oil mid fraction; Solid fat content

Indexed keywords

BLENDING; COCOA; CRYSTALLIZATION; DAIRIES; FRUITS; PALMITIC ACID;

COCOA BUTTER; CRYSTAL MORPHOLOGIES; CRYSTALLIZATION BEHAVIOR; DARK CHOCOLATE; FINISHED PRODUCTS; MELTING BEHAVIOR; SLIP MELTING POINT; SOLID FAT CONTENT;

PALM OIL;

EID: 84920259841     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0808-7     Document Type: Article

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