Algal Butter, a Novel Cocoa Butter Equivalent: Chemical Composition, Physical Properties, and Functionality in Chocolate
Author:
Affiliation:
1. Department of Food Science; University of Guelph; Guelph ON N1G2W1 Canada
2. Bunge Creative Solutions Center, 16 Research Park Drive; St. Charles MO 63304 USA
3. TerraVia Holdings, Inc.; South San Francisco CA 94080 USA
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/aocs.12127/fullpdf
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2. Effect of co-fractionation technique in the preparation of palm oil and sal fat based cocoa butter equivalent;Ali;International Journal of Food Science and Nutrition,1996
3. Applications of specialty fats and oils;Arishima;The Manufacturing Confectioner,2002
4. Practical aspects of eutectic effects on confectionary fats and their mixtures;Bigalli;The Manufacturing Confectioner,1988
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