Hard cocoa butter replacers from mango seed fat and palm stearin
The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2014
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/33159/1/cocoa.pdf http://irep.iium.edu.my/33159/4/33159_Hard%20cocoa%20butter%20replacers%20from%20mango%20seed%20fat%20and%20palm%20stearin.SCOPUSpdf.pdf http://irep.iium.edu.my/33159/ http://dx.doi.org/10.1016/j.foodchem.2013.11.098 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!