Synthesis of a Cocoa Butter Equivalent by Enzymatic Interesterification of Illipe Butter and Palm Midfraction
Author:
Affiliation:
1. Department of Food Science and Technology; The University of Georgia; 100 Cedar Street, Athens GA 30602-2610 USA
Funder
LPDP Indonesian Endowment Fund for Education
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference24 articles.
1. Enzymatic synthesis of infant formula fat analog enriched with capric acid;Álvarez;Journal of the American Oil Chemists’ Society,2015
2. Blending of palm mid-fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative;Biswas;Journal of the American Oil Chemists’ Society,2016
3. Cocoa butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings;Biswas;Journal of the American Oil Chemists’ Society,2017
4. Borneo Illipe, a fat product from different Shorea spp. (Dipterocarpaceae);Blicher-Mathiesen;Economic Botany,1994
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