Trends in blending vegetable fats and oils for cocoa butter alternative application: a review
Background: Global demand for cocoa butter (CB) product is rising, but the production of CB does not meet the demand, and the availability of this fat is also limited. CB has specific melting properties, and the blooming effect causes defect in its physical properties. The blending of fat is one of...
Saved in:
Main Authors: | M.R.Norazlina, Md Jahurul Haque Akanda, Hasmadi Mamat, Mansoor Abdul Hamid, Norliza Julmohammad, Ramlah George @ Mohd. Rosli, Patricia @ Patricia Clementina Matanjun, Noorakmar Ab. Wahab, Lee, Jau Shya, Fan, Hui Yin |
---|---|
Format: | Article |
Language: | English English |
Published: |
Elsevier Ltd.
2021
|
Subjects: | |
Online Access: | https://eprints.ums.edu.my/id/eprint/30321/1/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30321/3/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/30321/ https://www-sciencedirect-com.ezproxy.ums.edu.my/science/article/pii/S0924224421004544 https://doi.org/10.1016/j.tifs.2021.07.016 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
by: Norazlina Md Ridhwan, et al.
Published: (2020) -
Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver
by: Azzatul F., et al.
Published: (2020) -
Changes in microstructures of rambutan seed and the quality of its fat during drying
by: Md Jahurul Haque Akanda, et al.
Published: (2020) -
Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
by: Md Jahurul Haque Akanda, et al.
Published: (2019) -
Fatty-Acid Profiles, Triacylglycerol Compositions, and Crystalline Structures of Bambangan-Seed Fat Extracted Using Different Solvents
by: Norazlina Mohammad Ridhwan, et al.
Published: (2022)