4.3 Article

Effects of Sorbitan Monostearate and Monooleate on the Crystallization and Consistency Behaviors of Cocoa Butter

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

In search of confectionary fat blends stable to heat: Hydrogenated palm kernel oil stearin with sorbitan monostearate

Fernanda Peyronel et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Chemistry, Applied

Promotional Effects of New Types of Additives on Fat Crystallization

Shinichi Yoshikawa et al.

JOURNAL OF OLEO SCIENCE (2014)

Article Food Science & Technology

Effect of the addition of hardfats on the physical properties of cocoa butter

Ana Paula Badan Ribeiro et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2013)

Review Chemistry, Applied

Organogels: An Alternative Edible Oil-Structuring Method

Edmund Daniel Co et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)

Review Chemistry, Applied

Crystallization of Fats: Influence of Minor Components and Additives

Kevin W. Smith et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)

Article Chemistry, Multidisciplinary

Effects of Cocoa Butter Origin, Tempering Procedure, and Structure on Oil Migration Kinetics

Stephanie Marty et al.

CRYSTAL GROWTH & DESIGN (2009)

Article Chemistry, Multidisciplinary

CHEMICAL INTERESTERIFICATION OF SOYBEAN OIL AND FULLY HYDROGENATED SOYBEAN OIL: INFLUENCE OF THE REACTION TIME

Ana Paula Badan Ribeiro et al.

QUIMICA NOVA (2009)

Article Engineering, Chemical

The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter

D. Dhonsi et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Food Science & Technology

The influence of emulsifiers on the crystallisation behaviour of a palm oil-based blend

C Garbolino et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2005)

Review Food Science & Technology

Fat bloom in chocolate and compound coatings

P Lonchampt et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2004)

Article Food Science & Technology

Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends

I Karabulut et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)

Article Chemistry, Multidisciplinary

Phase behavior of cocoa butter in a two-step isothermal crystallization

K Dewettinck et al.

CRYSTAL GROWTH & DESIGN (2004)