Cocoa butter symmetrical monounsaturated triacylglycerols: separation by solvent fractionation and application as crystallization modifier

Author:

Buscato Monise Helen Masuchi,Grimaldi Renato,Kieckbusch Theo Guenter

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference24 articles.

1. Antoniosi Filho NR, Mendes OL, Lanças FM (1995) Computer prediction of triacylglycerol composition of vegetable oils by HRGC. Chromatographia 40:557–562

2. AOCS (2009) Official methods and recommended practices of the american oil chemists’ society. AOCS, Champaign

3. Awad TS, Marangoni AG (2006) Ingredient interactions affecting texture and microstructure of confectionery chocolate. In: Gaonkar AG, McPherson A (eds) Ingredient interactions: effects on food quality, 2nd edn. CRC Press, Florida, pp 423–476

4. Beckett ST (2008) Crystallizing the fat in chocolate. In: Beckett ST (ed) The science of chocolate, 2nd edn. RSC Publishing, Cambridge, pp 103–124

5. Foubert I, Vanrolleghem PA, Thas O, Dewettinck K (2004) Influence of chemical composition on the isothermal cocoa butter crystallization. J Food Sci 69:478–487

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