STUDIES ON SOME TECHNOLOGICAL PROCESSES FOR COCOA BUTTER-LIKE FATS PRODUCTION FROM VEGETABLE OILS
GAMAL ALY SElF EL-NASR GHIDAN;
Abstract
Cocoa butter is the first choice and the only continuous fat phase in chocolate and other confectionery products. Consequently, responsible for dispersion of the
other non fatty constituents (sugar, cocoa mass, milk powder emulsifier and flavor)
•
beside imparts unique organoleptic and functional properties other than the rest 'of
vegetable oils at which the major components is saturated-unsaturated-saturated triacylglycerols, which make cocoa butter hard, gloss, snap and brittle at room temperature while it has narrow melting point that falls between 32 to 36°C which melt completely in the human temperature during consumption.
other non fatty constituents (sugar, cocoa mass, milk powder emulsifier and flavor)
•
beside imparts unique organoleptic and functional properties other than the rest 'of
vegetable oils at which the major components is saturated-unsaturated-saturated triacylglycerols, which make cocoa butter hard, gloss, snap and brittle at room temperature while it has narrow melting point that falls between 32 to 36°C which melt completely in the human temperature during consumption.
Other data
| Title | STUDIES ON SOME TECHNOLOGICAL PROCESSES FOR COCOA BUTTER-LIKE FATS PRODUCTION FROM VEGETABLE OILS | Other Titles | دراسات على بعض العمليات التكنولوجية لانتاج مثيل زبدة الكاكاو من الزيوت النباتية | Authors | GAMAL ALY SElF EL-NASR GHIDAN | Issue Date | 2010 |
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