Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Lauric-Based Cocoa Butter Substitute-Reference-Cited by-同舟云学术

Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Lauric-Based Cocoa Butter Substitute

Published:2023 Issue:12 Volume:72 Page:1073-1082
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Watanabe Shimpei¹^ORCID,Yoshikawa Shinichi¹^ORCID,Sato Kiyotaka²

Affiliation:

1. Research Institute for Creating the Future, Fuji Oil Holdings Inc.

2. Hiroshima University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/72/12/72_ess23159/_pdf

Reference22 articles.

1. 1) Talbot, G. Vegetable fats. in Industrial chocolate manufacture and use (Beckett, S.T. ed.) Wiley-Blackwell, Oxford, pp. 415-433 (2009).

2. 2) Smith, K.W. Confectionery Fats. in Cocoa Butter and related compounds (Garti, N.; Widlak, N.R. eds.), AOCS Press, Urbana, pp. 475-495 (2012).

3. 3) Afoakwa, E.O. World cocoa production, processing and chocolate consumption pattern. in Chocolate Science and Technology (Afoakwa, E.O. ed.), Wiley & Blackwell, West Sussex, UK, pp. 17-48 (2016).

4. 4) Shukla, V.K.S. Cocoa butter, cocoa butter equivalents, and cocoa butter substitutes. in Handbook of functional lipids (Akoh, C.C. ed.). CRC Press, New York, pp. 279-307 (2005)

5. 5) Rossell, J.B. Fractionation of lauric oils. J. Am. Oil Chem. Soc. 62, 385-390 (1985). https://doi.org/10.1007/BF02541409

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