Cocoa butter, cocoa butter equivalents, and cocoa butter substitutes

Handbook of Functional Lipids

Volumn , Issue , 2005, Pages 279-307

  Shukla, Vijai K S ^a  

^a International Food Science Centre A/S   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85123432217     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (19)

1. Shukla, V.K.S., Schiøtz-Nielsen W., and Batsberg W., A simple and direct procedure for the evaluation of triacylglycerol composition of cocoa butters by high performance liquid chromatography - A comparison with the existing TLC-GC method, Fette Seifen Anstrichm. 85: 274-278 (1983).
2. Shukla, V.K.S., Studies on the crystallization behavior of the cocoa butter equivalents by pulsed Nuclear Magnetic resonance - Part I, Fette Seifen Anstrichm. 85: 467-171 (1983).
3. Dimick, P.S., Department of Food Science, Penn State University, College of Agricultural Sciences, 111 Borland Lab, University Park, PA 16802-2501, U.S. (personal communication).
4. U.K. Sweets Market, Manufacturing Confectioner 84:19-21 (2004).
5. Paulicka, F.R., Specialty fats, J. Am. Oil Chem. Soc. 53: 421-124 (1976).
6. Young, F.V.K., Palm kernel and coconut oils: analytical characteristics, process technology and uses, J. Am. Oil Chem. Soc. 60: 374-379 (1983).
7. Rossell, J.B., in Advances in Lipid Research, Paoletti, R. and Kritchevsky, D., Eds., Academic Press, New York, 1967, pp. 353-108.
8. Rossell, J.B., In Rancidity in Foods, 3rd ed., Allen, J. and Hamilton, R.J., Eds., Blackie Academic & Professional, Glasgow, 1994, pp. 22-53.
9. Shukla, V.K.S., and Nielsen, I.C., Diversity of Minor Tropical Tree Crops and Their Importance for the Industrialized World. Tropical Forests, Academic Press, New York, 1989.
10. Shukla, V.K.S., Studies on the crystallization behavior of the confectionery fats by pulse nuclear magnetic resonance employing various tempering modes, J. Am. Oil Chem. Soc. 64: 658 (1987).
11. Haumann, B. and Fitch, Confectionery Fats - For Special Uses, J. Am. Oil Chem. Soc. 61: 468-472 (1984).
12. Kheiri, M.S.A., Formulation, Evaluation and Marketing of Cocoa Butter Replacer Fats, PORIM, 1982.
13. Okawachi, T. and Sagi, N., Confectionery fats from palm oil, J. Am. Oil Chem. Soc. 62: 421-425 (1985).
14. Shukla, V.K.S., Confectionery fats, in Proc. World Conference on Oilseed Processing and Utilization, Wilson, R.F., Ed., AOCS Press, Champaign, IL, 2001, p. 47.
15. Yella Reddy, S. and Prabhakar, J.V., Effect of triglycerides containing 9,10-dihydrox-ystearic acid on the solidification properties of sal (Shorea robusta) fat, J. Am. Oil Chem. Soc. 62: 1126-1130 (1985).
16. Shukla, V.K.S., Milkfat in sugar and chocolate confectionery, in Fats in Food Products, Moran, D.P.J. and Rajah, K.K., Eds., Blackie Academic & Professional, Glasgow, 1994, pp. 255-276.
17. Shukla, V.K.S., Milkfat and its applications. The world of ingredients, J. Practicing Food Technologist, Jan-Feb: 30-33 (1995).
18. Shukla, V.K.S., Chocolate - The chemistry of pleasure, INFORM 8: 152-162 (1997).
19. Shukla, V.K.S., Chocolate - A food from the past with a future, INFORM 13: 764-766 (2002).