Cocoa butter substitutes from sal (Shorea robusta) fat

Autor:	J. V. Prabhakar, S. Yella Reddy
Rok vydání:	2007
Předmět:	Solvent chemistry.chemical_compound Shorea robusta chemistry biology Yield (chemistry) Stearin Food science Fractionation biology.organism_classification Cooling curve Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 25:711-717
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1990.tb01133.x
Popis:	Commercial sal fats vary in solidification properties and are unsuitable for use as cocoa butter extenders without further processing. Solvent and melt fractionation processes were used and the fractions were evaluated. One type could be satisfactorily fractionated by solvent or by melt fractionation at 23°C to obtain a stearin (yield 75–85%) of satisfactory quality, but the other could only be satisfactorily processed by melt fractionation at 38°C, removing about 10% stearin. The processing requirement of the fat can be assessed easily by determining the cooling curve.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7cb085eb7708337caabf472296abfe00 https://doi.org/10.1111/j.1365-2621.1990.tb01133.x Zobrazit plný text záznamu Plný text