Mango kernel fat based chocolate fat with heat resistant triacylglycerols: production via blending using mango kernel fat mid-fraction and palm mid-fractions produced in different fractionation paths
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology
2. Synergetic Innovation Center of Food Safety and Nutrition
3. School of Food Science and Technology
4. Jiangnan University
5. Wuxi
Abstract
Heat resistance chocolate fats production using palm mid-fractions produced in different fractionation paths and mango kernel fats.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA19438A
Reference40 articles.
1. S. T. Beckett , The science of chocolate, Royal Society of Chemistry, York, 2000, pp. 102–124
2. Coffee and chocolate in danger
3. Heat resistant chocolate
4. Phase behavior of symmetrical monounsaturated triacylglycerols
5. Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data
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