Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation

Author:

Bootello Miguel A.,Hartel Richard W.,Garcés Rafael,Martínez-Force Enrique,Salas Joaquín J.

Funder

the Ministerio de Ciencia e Innovación and FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Chocolate production and consumption patterns;Afoakwa,2010

2. Interaction of cocoa butter equivalent component fats in ternary blends;Ali;Elaeis,1992

3. Practical aspects of the eutectic effect on confectionery fats and their mixtures;Bigalli;The Manufacturing Confectioner,1988

4. Dry fractionation and crystallization kinetics of high-oleic high-stearic sunflower oil;Bootello;Journal of the American Oil Chemists’ Society,2011

5. Processing of oils and fats;Brench;The Manufacturing Confectioner,2002

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