Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kang, Kyoung Kyu | - |
dc.contributor.author | Jeon, Hyeonjin | - |
dc.contributor.author | Kim, In-Hwan | - |
dc.contributor.author | Kim, Byung Hee | - |
dc.date.accessioned | 2021-09-06T03:07:30Z | - |
dc.date.available | 2021-09-06T03:07:30Z | - |
dc.date.created | 2021-06-14 | - |
dc.date.issued | 2013-04 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/103645 | - |
dc.description.abstract | The aim of this study was to assess the possibility of commercial use as a cocoa butter equivalent (CBE). The CBE was prepared by blending fractionated palm stearin and shea stearin in a weight ratio of 40:60 and contained 81.9% total symmetric monounsaturated triacyl-glycerols. The CBE was blended with cocoa butter in weight ratios (CBE:cocoa butter) of 5:95, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, and 90:10. The blends were evaluated for their fatty acid and triacylglycerol compositions, thermal melting/crystallization behaviors, and solid fat content. The 5:95, 10:90, 20:80, and 30:70 blends showed similar melting/crystallization temperature ranges and enthalpies to those of cocoa butter. Furthermore, they showed similar changes in solid fat content to those of cocoa butter as a function of temperature. These results indicate that the CBE can be blended with cocoa butter at 30% for the manufacture of chocolate products without significantly altering their physical properties. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | SOLVENT FRACTIONATION | - |
dc.subject | ALTERNATIVE FATS | - |
dc.subject | CHOCOLATE | - |
dc.subject | PART | - |
dc.title | Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, In-Hwan | - |
dc.identifier.doi | 10.1007/s10068-013-0087-8 | - |
dc.identifier.scopusid | 2-s2.0-84876846434 | - |
dc.identifier.wosid | 000318411900008 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.2, pp.347 - 352 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 22 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 347 | - |
dc.citation.endPage | 352 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001767878 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | SOLVENT FRACTIONATION | - |
dc.subject.keywordPlus | ALTERNATIVE FATS | - |
dc.subject.keywordPlus | CHOCOLATE | - |
dc.subject.keywordPlus | PART | - |
dc.subject.keywordAuthor | chocolate | - |
dc.subject.keywordAuthor | cocoa butter equivalent | - |
dc.subject.keywordAuthor | palm stearin | - |
dc.subject.keywordAuthor | shea stearin | - |
dc.subject.keywordAuthor | symmetric monounsaturated triacylglycerol | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.