✦ LIBER ✦

The difference between cocoa butter and salatrim® lies in the microstructure of the fat crystal network

✍ Scribed by Suresh S. Narine; Alejandro G. Marangoni

Book ID: 107496524
Publisher: Springer-Verlag
Year: 1999
Tongue: English
Weight: 673 KB
Volume: 76
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-999-0040-4

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The crystallization of cocoa butter and

The crystallization of cocoa butter and alternative fats. II.—Palm kernel stearins and their mixtures with cocoa butter and butter fat

✍ E. H. Steiner 📂 Article 📅 1956 🏛 John Wiley and Sons 🌐 English ⚖ 677 KB

Influence of the Dispersed Particulate i

Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage

✍ Dérick Rousseau; Sopark Sonwai 📂 Article 📅 2008 🏛 Springer US 🌐 English ⚖ 359 KB

The advantages of solid fat content dete

The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method

✍ Aleksandra Torbica; Olga Jovanovic; Biljana Pajin 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 295 KB

Quantitative study on the microstructure

Quantitative study on the microstructure of colloidal fat crystal networks and fractal dimensions

✍ Dongming Tang; Alejandro G. Marangoni 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 761 KB

This paper highlights the most recent progress in the quantitative study on the microstructure and the rheological properties of colloidal fat crystal networks. Several physical models describing the structural hierarchy of the colloidal fat crystal networks are reviewed here, with particular emphas

Crystal Structures of 1,3-Distearoyl-2-o

Crystal Structures of 1,3-Distearoyl-2-oleoylglycerol and Cocoa Butter in the β(V) Phase Reveal the Driving Force Behind the Occurrence of Fat Bloom on Chocolate

✍ Peschar, René; Pop, Mihaela M.; De Ridder, Dirk J. A.; van Mechelen, Jan B.; Dri 📂 Article 📅 2004 🏛 American Chemical Society 🌐 English ⚖ 122 KB

Routine methods for the determination of

Routine methods for the determination of solids-not-fat, moisture and fat (by difference) in butter—robustness, bias and precision

✍ Jaap M Evers; Robert A Crawford; Leah M Wightman; Roger C Kissling 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 189 KB