Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
Cocoa butter improver (CBI) is typically composed of high melting symmetrical triacylglycerols (TAGs) that aid in the hardness of chocolate products in tropical/subtropical regions. High-melting symmetrical TAG (1,3-di-stearoyl-2-oleoyl-glycerol, SOS) rich fats were produced by two-stage acetone fra...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/26040/1/Effects%20of%20fractionation%20technique%20on%20triacylglycerols%2C%20melting%20and%20crystallisation%20and%20the%20polymorphic%20behavior%20of%20bambangan%20kernel%20fat%20as%20cocoa%20butter%20improver.pdf https://eprints.ums.edu.my/id/eprint/26040/ https://doi.org/10.1016/j.lwt.2020.109558 |
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