FACTORS INFLUENCING THE USE OF VEGETABLE FATS IN CHOCOLATE

被引：13

作者：

GORDON, MH ^{[1
]}

PADLEY, FB ^{[1
]}

TIMMS, RE ^{[1
]}

机构：

[1] CSIRO,HIGHETT 3190,VICTORIA,AUSTRALIA

来源：

FETTE SEIFEN ANSTRICHMITTEL | 1979年 / 81卷 / 03期

关键词：

D O I：

10.1002/lipi.19790810305

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The phase behaviour of binary mixtures of cocoa butter with three types of confectionery fat are described. The information allows us to predict the levels at which different types of fat can be mixed with cocoa butter to provide satisfactory chocolate products. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

收藏

页码：116 / 121

页数：6

相关论文

共 18 条

[1] INFRARED SPECTROSCOPIC CHARACTERIZATION OF GLYCERIDES [J].

CHAPMAN, D .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (02) :73-77

[2] COCOA BUTTER AND CONFECTIONERY FATS - STUDIES USING PROGRAMMED TEMPERATURE X-RAY DIFFRACTION AND DIFFERENTIAL SCANNING CALORIMETRY [J].

CHAPMAN, GM ;

AKEHURST, EE ;

WRIGHT, WB .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (12) :824-&

[3] EFFECT OF 2-OLEODIPALMITIN AND 2-ELAIDODIPALMITIN ON POLYMORPHIC BEHAVIOR OF COCOA BUTTER [J].

GRAY, MS ;

LOVEGREN, NV ;

FEUGE, RO .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (12) :727-731

[4] CLASSIFICATION OF GLYCERIDE CRYSTAL FORMS [J].

LARSSON, K .

ACTA CHEMICA SCANDINAVICA, 1966, 20 (08) :2255-&

[5] EFFECT OF LIQUID FAT ON MELTING-POINT AND POLYMORPHIC BEHAVIOR OF COCOA BUTTER AND A COCOA BUTTER FRACTION [J].

LOVEGREN, NV ;

GRAY, MS ;

FEUGE, RO .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (03) :108-112

[6] THE POLYMORPHISM OF TRISTEARIN AND SOME OF ITS HOMOLOGS [J].

LUTTON, ES .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1945, 67 (04) :524-527

[7]

Moran D. P. J., 1963, J APPL CHEM-USSR, V13, P91, DOI DOI 10.1002/JCTB.5010130207

[8]

NIKONOV IV, 1974, PISHCH TECHNOLOGIYA, P20

[9]

Paulicka F. R., 1970, Manufacturing Confectioner, V50, P73

[10]

PAULICKA FR, 1973, CHEM IND-LONDON, P835