Crystallization and Polymorphism of Cocoa Butter Equivalents from Blends of Palm Mid Fraction and Hard Stearins Produced by Enzymatic Acidolysis of High Oleic Sunflower Oil-Reference-Cited by-同舟云学术

Crystallization and Polymorphism of Cocoa Butter Equivalents from Blends of Palm Mid Fraction and Hard Stearins Produced by Enzymatic Acidolysis of High Oleic Sunflower Oil

Published:2022-05-06 Issue:6 Volume:124 Page:2100228
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Euro J Lipid Sci & Tech

Author:

Ray Joydeep¹²,Smith Kevin W.³,Bhaggan Krishnadath⁴⁵,Stapley Andrew G. F.¹

Affiliation:

1. Department of Chemical Engineering Loughborough University Loughborough LE11 3TU UK

2. Nestlé R&D Centre India Pvt Ltd IMT Manesar 122050 India

3. Fat Science Consulting Ltd Bedford MK41 8HP UK

4. IOI Loders Croklaan Europe Wormerveer 1521 AZ Netherlands

5. Manorama Industries Ltd Raipur 492007 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202100228

Reference31 articles.

1. Chocolate Science and Technology

2. Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

3. Reconsideration of polymorphic transformations in cocoa butter using the DSC

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4. Triacylglycerol Composition and Chemical-Physical Properties of Cocoa Butter and Its Derivatives: NMR, DSC, X-ray, Rheological Investigation;International Journal of Molecular Sciences;2023-01-20