Cocoa Butter Substitute (CBS) Produced from Palm Mid-fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings-Reference-Cited by-同舟云学术

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Cocoa Butter Substitute (CBS) Produced from Palm Mid-fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings

Published:2017-01-03 Issue:2 Volume:94 Page:235-245
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Biswas Nirupam,Cheow Yuen Lin,Tan Chin Ping,Kanagaratnam Sivaruby,Siow Lee Fong

Funder

Fundamental Research Grant Scheme

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-016-2940-4.pdf

Reference36 articles.

1. Gunstone F (2011) Vegetable oils in food technology: composition, properties and uses. Wiley, CRC Press, pp 291–343

2. Bootello MA, Hartel RW, Garcés R, Martínez-Force E, Salas JJ (2012) Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation. Food Chem 134(3):1409–1417

3. Afoakwa EO (2010) Chocolate production and consumption patterns. In: Afoakwa EO (ed) Chocolate science and technology. Wiley & Blackwell, West Sussex, pp 1–10

4. D’Souza V (1990) Short spacings and polymorphic forms of natural and commercial solid fats: a review. J Am Oil Chem Soc 67(11):835–843

5. Talbot G (2009) Fats for confectionery coatings and fillings. In: Science and technology of enrobed and filled chocolate, confectionery and bakery products. Woodhead Publishing, Cambridge, UK, pp 53–79

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