Hard cocoa butter replacers from mango seed fat and palm stearin

Hard cocoa butter replacers from mango seed fat and palm stearin

The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different...

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Bibliographic Details
Main Authors: Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Nik Ab Rahman, Nik Norulaini, Ferdosh, Sahena, Abedin, Md. Zainul, Mohamed, Awang, Abd Kadir, Mohd Omar
Format: Article
Language:English
English
Published: Elsevier 2014
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/1/cocoa.pdf
http://irep.iium.edu.my/33159/4/33159_Hard%20cocoa%20butter%20replacers%20from%20mango%20seed%20fat%20and%20palm%20stearin.SCOPUSpdf.pdf

Internet

http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/1/cocoa.pdf
http://irep.iium.edu.my/33159/4/33159_Hard%20cocoa%20butter%20replacers%20from%20mango%20seed%20fat%20and%20palm%20stearin.SCOPUSpdf.pdf

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