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Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation

✍ Scribed by Elham Moazami Farahany; Jinap Selamat; Yaakob Bin Che Man; Nor Aini Idris

Book ID: 105899987
Publisher: Springer
Year: 2008
Tongue: English
Weight: 360 KB
Volume: 228
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-008-0919-6

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Use of Palm Mid-Fraction in White Chocol

Use of Palm Mid-Fraction in White Chocolate Formulation

✍ Samsudin, Sabariah; Ali A Rahim, M 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 724 KB

Samples of two types of palm mid-fraction (PMF I, a commercial sample and PMF 11, from a laboratory-scale acetone fractionation of PMF I) and a Malaysian deodorised cocoa butter sample were used as the main components in the fat phase for white chocolate formulation. The monounsaturated triacylglyce