Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, Oso-Fat, and Lauric-Based Cocoa Butter Substitute

Author:

Watanabe Shimpei,Yoshikawa Shinichi,Sato Kiyotaka

Publisher

Elsevier BV

Reference20 articles.

1. World cocoa production, processing and chocolate consumption pattern;E O Afoakwa;Chocolate Science and Technology,2016

2. Applications of specialty fats and oils;T Arishima;The Manufacturing Confectioner,2002

3. Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS);N Biswas;LWT-Food Science and Technology,2017

4. Cocoa butter substitute (cbs) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings;N Biswas;Journal of the American Oil Chemists' Society,2017

5. Factors influencing the use of vegetable fats in chocolate;M H Gordon;European Journal of Lipid Science and Technology,1979

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