Cocoa butter crystallization and fat bloom formation in the presence of rice bran wax

被引:0
|
作者
Podchong, Pawitchaya [1 ]
Sonwai, Sopark [2 ]
Rousseau, Derick [3 ]
机构
[1] Rajamangala Univ Technol Suvarnabhumi, Nonthaburi, Thailand
[2] Silpakorn Univ, Bangkok, Thailand
[3] Ryerson Univ, Toronto, ON, Canada
关键词
D O I
暂无
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
引用
收藏
页码:71 / 72
页数:2
相关论文
共 50 条
  • [21] Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat
    Pawitchaya Podchong
    Patraporn Inbumrung
    Utai Klinkesorn
    Sopark Sonwai
    Journal of Food Science and Technology, 2022, 59 : 4370 - 4379
  • [22] Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines
    Boehme, Birgit
    Bickhardt, Annika
    Rohm, Harald
    FOODS, 2021, 10 (05)
  • [23] Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Lauric-Based Cocoa Butter Substitute
    Watanabe, Shimpei
    Yoshikawa, Shinichi
    Sato, Kiyotaka
    JOURNAL OF OLEO SCIENCE, 2023, 72 (12) : 1073 - 1082
  • [24] Structure evolution and bloom formation in tempered cocoa butter during long-term storage
    Sonwai, Sopark
    Rousseau, Derick
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2006, 108 (09) : 735 - 745
  • [25] Interesterification of rice bran wax and palm olein catalyzed by lipase: Crystallization behaviours and characterization
    Zhang, Zhen
    Ye, Jing
    Fei, Tao
    Ma, Xiang
    Xie, Xiaodong
    Huang, Huihua
    Wang, Yong
    FOOD CHEMISTRY, 2019, 286 : 29 - 37
  • [26] Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
    Biswas, Nirupam
    Cheow, Yuen Lin
    Tan, Chin Ping
    Siow, Lee Fong
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 82 : 420 - 428
  • [27] Effect of fractional crystallization on the composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter
    Yanty, N. A. M.
    Marikkar, J. M. N.
    Shuhaimi, M.
    GRASAS Y ACEITES, 2013, 64 (05) : 546 - 553
  • [28] Texture, rheology and fat bloom study of 'chocolates' made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction
    Bahari, Adiguna
    Akoh, Casimir C.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 97 : 349 - 354
  • [29] Structure-fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms
    Altimiras, Pablo
    Pyle, Leo
    Bouchon, Pedro
    JOURNAL OF FOOD ENGINEERING, 2007, 80 (02) : 600 - 610
  • [30] Study of Fatty Acid and Fatty Alcohol Formation from Hydrolysis of Rice Bran Wax
    Troni, Kelly L.
    Silva, Simone M.
    Meirelles, Antonio J. A.
    Cerian, Roberta
    ICHEAP-11: 11TH INTERNATIONAL CONFERENCE ON CHEMICAL AND PROCESS ENGINEERING, PTS 1-4, 2013, 32 : 1747 - 1752