Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver

Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver

Cocoa butter improver (CBI) is typically composed of high melting symmetrical triacylglycerols (TAGs) that aid in the hardness of chocolate products in tropical/subtropical regions. High-melting symmetrical TAG (1,3-di-stearoyl-2-oleoyl-glycerol, SOS) rich fats were produced by two-stage acetone fra...

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Bibliographic Details
Main Authors: Norazlina Md Ridhwan, Jahurul Haque Akanda, Hasmadi Mamat, Md Shaarani Sharifudin, Patricia @ Patricia Clementina Matanjun, Lee, Jau Shya, H. M.S. Amir, Noorakmar Ab Wahab, I. Riman
Format: Article
Language:English
Published: 2020
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/26040/1/Effects%20of%20fractionation%20technique%20on%20triacylglycerols%2C%20melting%20and%20crystallisation%20and%20the%20polymorphic%20behavior%20of%20bambangan%20kernel%20fat%20as%20cocoa%20butter%20improver.pdf
https://eprints.ums.edu.my/id/eprint/26040/
https://doi.org/10.1016/j.lwt.2020.109558
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Institution: Universiti Malaysia Sabah
Language: English

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https://eprints.ums.edu.my/id/eprint/26040/1/Effects%20of%20fractionation%20technique%20on%20triacylglycerols%2C%20melting%20and%20crystallisation%20and%20the%20polymorphic%20behavior%20of%20bambangan%20kernel%20fat%20as%20cocoa%20butter%20improver.pdf
https://eprints.ums.edu.my/id/eprint/26040/
https://doi.org/10.1016/j.lwt.2020.109558

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