cocoa butter (CB)
Crystallisation in water in cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition
... Norton and Fryer (2012) were the fi rst to suggest that CB fat crystals contribute to emulsion stability through Pickering stabilisation. The role of CB crystals on emulsion stability was later con fi rmed by the evidence ...
12
Increasing cocoa butter-like lipid production of Saccharomyces cerevisiae by expression of selected cocoa genes
... Cocoa butter (CB) extracted from cocoa beans mainly consists of three different kinds of triacylglycerols (TAGs), 1,3-dipalmitoyl-2-oleoyl-glycerol (POP, C16:0–C18:1–C16:0), ...
11
Fast Field Cycling NMR relaxometry studies of molten and cooled cocoa butter
... Due to its relevance in the confectionery industry, cocoa butter (CB) has been extensively studied. However, most studies focus on its crystallisation properties, whilst studies of its liquid state are ...
25
Physical Chemical Properties of Fermented and Roasted Rambutan Seed Fat (RSF) as A Potential Source of Cocoa Butter Replacer
... Previously, Lawler and Dimick [13] showed that cocoa butter possessed the unique characteristic of polymorphism. As mentioned in section 3.3.3; CB and M1 crystallized as β form crystal, The β crystal ...
6
Study on Color and Antioxidant Properties of Rambutan Seed Fat as Cocoa Butter Alternative
... with cocoa butter is also important side that should be carried out to measure the ability of lipids to be used as cocoa butter ...The cocoa bean is rich in phenolic and other ...
5
Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC
... In principle, either GC or HPLC technique may be used for determining the TG profile in cocoa butter or chocolate. The GC methods are, how- ever, questioned in view of the assumed degra- dation of ...
9
MAHUA OIL CONTAINING SUPPOSITORY BASE EXHIBITED HIGHER DRUG RELEASE AS COMPARED TO COCOA BUTTER BASE
... ABSTRACT: The present research aimed at scrutinizing the role of Mahua Oil (MO) as a suppository base which can enhance the release of drug in the site of administration. Three formulations were designed with ...
5
COLOR CHARACTERISTICS OF COCOA BUTTER MADE FROM THE PROCESSING OF THE IVORIAN COCOA BEANS
... Color is an important factor to both consumers and producers in most foods including cocoa butter. This factor is appreciated through many color measurement systems. Among these systems, the Hunter L*a*b ...
9
Terahertz Non Contact Monitoring of Cocoa Butter in Chocolate
... The cocoa butter polymorphs of β (V) and β (VI) have been determined in choc- olate by XRD. Surface morphology analysis highlighted fat bloom deposit on factory H samples. Terahertz spectroscopy showed ...
7
Lycopene Embedded into Cocoa Butter Micelles of Dark Chocolate Causes Dose-dependent Decrease in Serum Lipids of Hypercholesterolemic Volunteers
... in cocoa butter micelles, caused by embedment of lycopene, were responsible for serum lipid reduction observed in our ...Both cocoa flavanols and lycopene have been shown to have moderate ...
11
Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production
... of cocoa TAG biosynthetic genes increased the CBL content from ...of cocoa TAG biosyn- thetic genes in Y29 increased the CBL content, and the highest CBL content of Y29-441 was ...selected cocoa TAG ...
11
The Effect of Partial Hydrogenation of Dietary Fats, of the Ratio of Polyunsaturated to Saturated Fatty Acids, and of Dietary Cholesterol upon Plasma Lipids in Man
... Furthermore, a reduction in the P/S ratio of the partially hydrogenated fat and blend of unhydrogenated vegetable fats Fats C and D, by the addition of cocoa butter, had no significant e[r] ...
10
Polyols in confectionery: the route to sugar free, reduced sugar and reduced calorie confectionery
... Plain chocolate: cocoa liquor+cocoa butter+sugar Milk chocolate: cocoa liquor+cocoa butter+sugar+milk White chocolate: cocoa butter+sugar+milk Polyols such as sorbitol, maltitol, isomalt[r] ...
16
FORMULATION AND EVALUATION OF NATURAL PALM OIL BASED DICLOFENAC SODIUM SUPPOSITORIES
... The aim of the study was to formulate and evaluate natural palm oil based Diclofenac sodium suppositories. The formulated natural palm oil based suppositories were compared with suppositories of water soluble bases (PEG ...
5
Formulation and evaluation of tramadol hydrochloride rectal suppositories
... PEG, cocoa butter, agar and the effect of different additives on in vitro release of tramadol hydrochloride was ...and cocoa butter were melting ...and cocoa butter suppositories ...
5
Traditional procedures of cocoa processing and occurrence of ochratoxin A in the derived products
... into cocoa butter, cocoa powder and chocolate spread using traditional processing ...of cocoa and cocoa derived products using HPLC with fluorimetric ...in cocoa nibs depended ...
8
Synthesis and application of colloids in soft matter systems
... Note the presence of smaller agar gel particles within The microgel in cocoa butter process was carried out for different volume fractions of dispersed hydrogel phase 20, 30, 40 and 80 v[r] ...
281
Optimization of Moisturizing Clay Soap Containing Pitaya (Hylocereus Polyrhizus) Seed Extract using D Optimal Mixture Experimental Design
... (cocoa butter, virgin coconut oil, olive oil, palm oil) on the hardness of the soap that undergoes saponification process was investigated by employing D-optimal mixture experimental ...
9
Copolymers of tetrahydrofuran and epoxidized vegetable oils : application to elastomeric polyurethanes
... epoxidised cocoa butter ECB, and epoxidised palm oil EPO) and conditions (concentration, temperature and time) on the molecular weight, polydispersity, hydroxyl ...
8
Analysis of the Imposition of Export Tax on Indonesian Cocoa Beans: Impact on the Processed Cocoa Export Indonesia and Malaysia
... international cocoa beans that are applied as a proxy of the domestic processed cocoa price and import volume of processed cocoa in the world do not significantly affect the processed cocoa ...
9