The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute-Reference-Cited by-同舟云学术

The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute

Published:2020 Issue:7 Volume:69 Page:659-670
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Podchong Pawitchaya¹,Inbumrung Patraporn²,Sonwai Sopark²

Affiliation:

1. Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi

2. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/69/7/69_ess19226/_pdf

Reference30 articles.

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2. 2) Bootello, M.A.; Hartel, R.W.; Garcés, R.; Martínez-Force, E.; Salas, J.J. Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation. Food Chem. 134, 1409-1417 (2012).

3. 3) Naik, B.; Kumar, V. Cocoa butter and its alternatives: A review. J. Bioresour. Eng. Technol. 1, 7-17 (2014).

4. 4) Timms, R.E. Phase behavior of fats and their mixtures. Prog. Lipid Res. 23, 1-38 (1984).

5. 5) Lipp, M.; Adam, E. Review of cocoa butter and alternative fats for use in chocolate-Part A. Composition data. Food Chem. 62, 73-97 (1998).

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