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Relevant bibliographies by topics / Cocoa butter

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Academic literature on the topic 'Cocoa butter'

Author: Grafiati

Published: 4 June 2021

Last updated: 31 January 2023

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Journal articles on the topic "Cocoa butter"

1

Dolanchapa Sikdar and Kakali Bandyopadhyay, Writtika Das, Sweta Das, Shairee Ganguly. "A Review on Cocoa Butter Alternatives in Chocolate Preparation." January 2021 7, no. 01 (January 29, 2021): 135–40. http://dx.doi.org/10.46501/ijmtst070130.

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Cocoa butter naturally occurs in cocoa bean. It is present about 50% of cocoa nib. It is highly resistant to oxidation due to presence of high level of natural tocopherol. It is brittle at room temperature and its melting point is between 34o C to 38o C. But, cocoa butter is expensive and its price is subjected to large fluctuations. That’s why some alternatives for cocoa butters are produced, such as cocoa – butter equivalents (CBEs , like from enzymatic inter-esterification of tea seed oil and fatty acid methyl esters), cocoa-butter substitute (CBSs, esterifies propoxylatedglycerin containing acyl groups derived from saturated linear fatty acids, at least 50 moles percent of the total acyl groups are used ) and cocoa-butter replacers (CBRs, like evaluation of milk fat fractional and modified techniques for making CBR.) Their composition according to triglycerides, fatty acids, sterols and other unsaponifiable components are discussed in this paper. Coconut oil, non-lauric contained fats like palm oil, soybean oil, rapeseed oil, can be used as replacer. These alternatives have various advantages; it improves fat stability, reduces fat migration, and incorporates softness to the product. As the alternatives do not require tempering, it is easier to achieve glassy texture. This work reviews on the theory of the compositional data of vegetable oils, and fats which are used as cocoa – butter alternatives in the production of chocolate.

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Andriani, Novia, Rina Yenrina, and Novizar Nazir. "Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 4, no. 3 (February 11, 2022): 1–7. http://dx.doi.org/10.29165/ajarcde.v4i3.88.

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The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.

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Ginting, Nelva Meyriani, Rahmanta Rahmanta, and Lindawati Lindawati. "Analisis Daya Saing Kakao Olahan dan Faktor-Faktor yang Mempengaruhi Daya Saing Kakao Olahan Provinsi Sumatera Utara, Indonesia di Pasar Internasional." Agro Bali : Agricultural Journal 4, no. 3 (November 4, 2021): 425–37. http://dx.doi.org/10.37637/ab.v4i3.843.

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Peningkatan ekspor kakao olahan (cocoa butter) Sumatera Utara ke pasar Malaysia dan Singapura akan meningkatkan daya saing. Potensi ini memberikan nilai tambah bagi industri pengolahan kakao nasional. Tujuan penelitian menganalisis daya saing kakao olahan (cocoa butter) Sumatera Utara di Pasar Internasional, menganalisis faktor-faktor yang berpengaruh terhadap daya saing kakao olahan (cocoa butter) Sumatera Utara di Pasar Malaysia dan Singapura. Metode penelitian menggunakan Revealed Comparative advantage (RCA) dan Export Product Dynamic (EPD) menganalisis daya saing kakao olahan (cocoa butter) Sumatera Utara di Pasar Internasional. Regresi Linear Berganda untuk menganalisis faktor yang berpengaruh terhadap daya saing kakao olahan(cocoa butter) Sumatera Utara di Pasar Malaysia dan Singapura. Hasil penelitian menunjukkan Sumatera Utara memiliki daya saing yang kuat di Pasar Malaysia dan Singapura. Faktor-faktor yang berpengaruh terhadap daya saing kakao olahan (cocoa butter) Sumatera Utara adalah volume ekspor kakao olahan (cocoa butter) Sumatera Utara, harga domestik kakao olahan (cocoa butter) Sumatera Utara, harga ekspor kakao olahan (cocoa butter) Sumatera Utara, harga ekspor kakao olahan (cocoa butter) Ghana, kebijakan bea keluar biji berpengaruh positif signifikan terhadap daya saing kakao olahan (cocoa butter) Sumatera Utara ke Pasar Malaysia dan Singapura.

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Neri, Alessandro, Maria Stella Simonetti, Lina Cossignani, and P. Damiani. "Identification of cocoa butter equivalents added to cocoa butter." Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A 206, no. 6 (June 9, 1998): 387–92. http://dx.doi.org/10.1007/s002170050279.

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Lipp, M., C. Simoneau, F. Ulberth, E. Anklam, C. Crews, P. Brereton, W. de Greyt, W. Schwack, and C. Wiedmaier. "Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents." Journal of Food Composition and Analysis 14, no. 4 (August 2001): 399–408. http://dx.doi.org/10.1006/jfca.2000.0984.

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Ghazani, Saeed M., and Alejandro G. Marangoni. "Novel Cocoa Butter Equivalent from Microalgal Butters." Journal of the American Oil Chemists' Society 97, no. 10 (August 11, 2020): 1095–104. http://dx.doi.org/10.1002/aocs.12408.

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Vereshchagin, Alexander, Irina Reznichenko, and Nikolay Bychin. "Differentiated Scanning Calorimetry of Model Systems with Cocoa Butter." Food Industry 5, no. 2 (June 17, 2020): 29–36. http://dx.doi.org/10.29141/2500-1922-2020-5-2-4.

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The article concerns the research specificity of model systems such as cocoa butter – palm olein, cocoa butter – sucrose and cocoa butter – glucose syrup by the differential scanning calorimetry (DSC) method. The researchers run experiments in the temperature range from –100 to –50°C at a heating rate of 10 °C/min. In the cacao butter – palm olein system an eutectic occurs with a palm olein content of 30.0 % indicating the limited solubility of palm olein in cocoa butter. In the cocoa butter – sucrose system, cocoa butter crystallizes as in the α-form (10,0– 30,0; 60.0–90.0 % MK), and as a mixture of α-and β-forms of MK (40.0; 50,0; 70,0 and 80.0 %). Sucrose stabilizes low-temperature polymorphic modifications of cocoa butter. In the cocoa butter – glucose syrup system, temperature of samples melting is 21-22 °C. This composition is promising for use as a filling of confectionery products and glazes production. In this regard, a man can use glucose syrup only in the candy cases production. The role of surfactants used for the formation and stabilization of cocoa butter polymorphs and increasing the thermal stability of the shock-lad without the introduction of palm stearin requires separate consideration.

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Yıldırım, Ebru, Miyase Çınar, İlkay Yalçınkaya, Hüsamettin Ekici, Nurgül Atmaca, and Enes Güncüm. "Effect of Cocoa Butter and Sunflower Oil Supplementation on Performance, Immunoglobulin, and Antioxidant Vitamin Status of Rats." BioMed Research International 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/606575.

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This study investigated the effects of cocoa butter and sunflower oil alone and in combination on performance, some biochemical parameters, immunoglobulin, and antioxidant vitamin status in Wistar rats. Forty-eight male rats were assigned to four groups, consisting of 12 rats with 3 replicates. Control received balanced rat diet without oil, cocoa butter group received 3.5% cocoa butter, sunflower oil group received 3.5% sunflower oil, the last group received 1.75% sunflower oil + 1.75% cocoa butter supplementation in the rat diet for 8 weeks. The total feed consumption in sunflower oil group was statistically lower than in the other groups. The serum creatinine level was decreased in cocoa butter group compared to control. Triglyceride and VLDL cholesterol levels were decreased in only sunflower oil and only cocoa butter groups as compared to control. The level of Ig M was statistically lower in cocoa butter and cocoa butter + sunflower oil groups than in control and sunflower oil groups. There were no statistically important difference in vitamin concentrations among trial groups. It was concluded that the supplementation of cocoa butter in diet decreased Ig M level, while the supplementation of cocoa butter and sunflower oil alone decreased the triglyceride and VLDL cholesterol levels.

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Firmanto, Hendy, Supriyanto Supriyanto, Sri Anggraheni, Agung Wahyu Susilo, and Bayu Setyawan. "Influence of Geographic Region on Fatty Acid and Physical Properties of Indonesian Cocoa Butter from Smallholder Estate." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 35, no. 1 (April 30, 2019): 51–58. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v35i1.350.

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Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.

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Buchgraber, Manuela, Chiara Senaldi, Franz Ulberth, and Elke Anklam. "Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate by Gas Liquid Chromatography of Triacylglycerols." Journal of AOAC INTERNATIONAL 87, no. 5 (December 1, 2004): 1153–63. http://dx.doi.org/10.1093/jaoac/87.5.1153.

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Abstract The development and in-house testing of a method for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate is described. A database consisting of the triacylglycerol profile of 74 genuine cocoa butter and 75 cocoa butter equivalent samples obtained by high-resolution capillary gas liquid chromatography was created, using a certified cocoa butter reference material (IRMM-801) for calibration purposes. Based on these data, a large number of cocoa butter/cocoa butter equivalent mixtures were arithmetically simulated. By subjecting the data set to various statistical tools, reliable models for both detection (univariate regression model) and quantification (multivariate model) were elaborated. Validation data sets consisting of a large number of samples (n = 4050 for detection, n = 1050 for quantification) were used to test the models. Excluding pure illipé fat samples from the data set, the detection limit was determined between 1 and 3% foreign fat in cocoa butter. Recalculated for a chocolate with a fat content of 30%, these figures are equal to 0.3–0.9% cocoa butter equivalent. For quantification, the average error for prediction was estimated to be 1.1% cocoa butter equivalent in cocoa butter, without prior knowledge of the materials used in the blend corresponding to 0.3% in chocolate (fat content 30%). The advantage of the approach is that by using IRMM-801 for calibration, the established mathematical decision rules can be transferred to every testing laboratory.

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Dissertations / Theses on the topic "Cocoa butter"

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Shi, Xun. "Effect of Processing and Formulations on Cocoa Butter." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1420772706.

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Sonwai, Sopark. "The effect of shear on the crystallisation of cocoa butter." Thesis, University of Cambridge, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.619626.

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Talhat, Amanda Makhpal. "Polymorphic forms of cocoa butter as a function of origin and processing conditions." Thesis, University of Cambridge, 2014. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.708422.

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di, Bari Vincenzo. "Large deformation and crystallisation properties of process optimised cocoa butter emulsions." Thesis, University of Birmingham, 2015. http://etheses.bham.ac.uk//id/eprint/6305/.

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The objectives of the research presented in this thesis were: (1) optimise the processing conditions for the production of water-in-cocoa butter emulsions; (2) understand the role of water droplets on the large deformation behaviour and crystallisation properties of emulsified systems. Results showed that a scraped surface heat exchanger could be used to produce tempered emulsions with a small average droplet size (~3 µm). In all systems stability was provided by the emulsifier and fat crystals forming a network both in the bulk and at the interface of the water droplets. Characterisation of the large deformation properties of emulsions showed that the elastic behaviour remained constant at low aqueous phase percentages while the strength at fracture decreased. This result suggests that water droplets act as stress-concentrator elements, which is probably due to their partial sintering with the bulk network. Results of crystallisation experiments have shown that the effect of droplets on kinetics of crystallisation depends on the degree of supercooling: only at relatively high temperatures (15, 20 °C) the dispersed droplets increased the kinetics of crystallisation compared to bulk cocoa butter (CB). With respect to polymorphic evolution, emulsified systems evolved faster toward more stable forms than bulk CB at all temperatures.

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Wei, Daijing. "Effect of emulsifiers on the crystallization kinetics of triglycerides and cocoa butter /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2005. http://uclibs.org/PID/11984.

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Fevola, Martina. "Quality evaluation of cocoa beans produced by smallholder cocoa farmers in Ghana." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.

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Il cacao (Theobroma cacao L.) è un’importante coltura a livello mondiale. La sua produzione è alla base dell’economia della maggior parte dei paesi produttori e dei profitti di molte industrie dolciarie. Attualmente, circa il 70% delle fave di cacao nel mondo è raccolto in Africa. Il Ghana è il secondo paese produttore dopo la Costa d’Avorio. La maggior parte del cacao proviene da piccoli agricoltori che spesso usano sistemi di coltivazione obsoleti e poco organizzati. La crescente domanda di cacao nel mercato mondiale ha aumentato l’attenzione su una produzione sostenibile attraverso una serie di miglioramenti per la coltivazione e i processi post-raccolta. Questa tesi fa parte di un progetto che ha come obiettivo a lungo termine quello di incrementare la produzione di cacao di alta qualità da parte di piccoli coltivatori in Africa occidentale. Per questo lavoro sono state esaminate fave di cacao prodotte da 30 piccoli agricoltori di sei regioni del Ghana. I campioni sono stati analizzati e comparati sotto forma di fave di cacao intere, in polvere e liquore di cacao. I risultati hanno rilevato alcuni difetti nel processo di fermentazione evidenziati dai bassi livelli dell’ indice di fermentazione e dalla presenza di Ocratossina A. Dai risultati si evince anche che le fave di cacao prodotte in Ghana hanno grandi dimensioni, alto contenuto di grassi e presentano note aromatiche fruttate.

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Moraes, Ingrid Franco de Oliveira 1986. "Avaliação e adequação do comportamento de gorduras equivalentes de manteiga de cacau para chocolates." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254677.

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Orientador: Lireny Aparecida Guaraldo Gonçalves
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-21T23:51:40Z (GMT). No. of bitstreams: 1 Oliveira_IngridFrancode_M.pdf: 12512639 bytes, checksum: 63474efdec388007cba17547f09ce8c9 (MD5) Previous issue date: 2013
Resumo: Gorduras equivalentes de manteiga de cacau (CBEs) são utilizadas nas formulações de chocolates, substituindo parte da manteiga de cacau (MC). Embora as CBEs sejam compatíveis com a MC é importante um estudo detalhado a fim de se conhecer as propriedades de cristalização, fusão e estabilidade dos cristais, uma vez que as mesmas alteram a qualidade dos chocolates. Este estudo objetivou aumentar o conhecimento sobre CBEs e propor alteração do comportamento de fusão e cristalização de uma CBE escolhida. Sendo assim, foram caracterizadas quatro CBEs, com base em uma MC usada como padrão. As análises utilizadas para a caracterização foram índices de qualidade e de identidade, composição em ácidos graxos, índice de iodo, índice de saponificação, ponto de fusão, teor de sólidos por Ressonância Magnética Nuclear (RMN), isoterma de cristalização a 17,5°C por RMN, eventos de cristalização por Calorimetria Diferencial de Varredura (DSC), eventos de fusão por DSC em quatro tempos de armazenamento a 25°C (0, 4, 8 e 24 horas) e análise por difração de Raios-X. Adicionou-se 0,3% de triestearato de sorbitana (STS) às CBEs e o efeito do STS foi avaliado por meio de isotermas a 17,5°C, eventos de fusão por DSC em quatro tempos de armazenamento a 25°C (0, 4, 8 e 24 horas) e análise por difração de Raios-X. Ao final do estudo, foram elaboradas três formulações de chocolate: chocolate com 12% de MC, chocolate com 12% de CBE e chocolate com 12% de CBE com adição de 0,3% STS. Os chocolates foram avaliados quanto à viscosidade plástica, limite de fluidez, evento de fusão, tensão de ruptura (snap test) e microscopia eletrônica de varredura (MEV). A MC e as CBEs estudadas apresentaram-se dentro dos padrões de qualidade e identidade e os teores de ácidos graxos e triacilgliceróis analisados individualmente diferiram, destacando que as CBEs apresentaram maiores discrepâncias nos teores de POP (1, 3 palmitoil oleoil glicerol) e SOS (1,3 estearoil oleoil glicerol). As amostras apresentaram diferentes comportamentos de fusão, cristalização, estabilização e polimorfismo. O uso de STS promoveu elevação das curvas de cristalização a 17,5°C acarretando em perfis mais similares ao da MC em duas CBEs, embora não tenha alterado o polimorfo final das amostras após a estabilização. O uso de 0,3% STS em chocolate promoveu elevação do snap, embora não tenha sido verificada alteração na viscosidade plástica e no limite de fluidez dos chocolates. Diferentes estruturas foram visualizadas nas imagens realizadas em MVE
Abstract: Cocoa butter equivalent (CBEs) are used in chocolate formulations, replacing part of the cocoa butter (CB). Although there is compatibility between CBEs and cocoa butter, it is important a detail study that aims to know the properties of crystallization, melting and stability of the crystals, once it modifies the quality of the chocolate. This study intends to increase knowledge of CBEs and modify the melting and crystallization behavior of a selected CBE. Present study characterized and differentiated four CBEs and a standard CB. Analyzes used for the characterization and differentiation were free fatty acids, peroxide value, fatty acid composition, iodine value, saponification value, melting point, solid fat content by Nuclear Magnetic Resonance (NMR), isothermal crystallization at 17.5 ° C by NMR, crystallization events by Differential Scanning Calorimetry (DSC), fusion events by DSC during storage in four times at 25 ° C (T0 ¿ 0 hour, T1 ¿ 4 hours, T2 - T3 and 8 hours - 24 hours) and analysis by X-rays diffraction. It was added to CBE 0.3% tristearate sorbitan (STS) and the effect of STS addiction was evaluated by isotherms at 17.5 ° C, fusion events by DSC at four times of storage at 25 °C (T0 ¿ 0 hour, T1 ¿ 4 hours, T2 - 8 hours and T3 - 24 hours ) and analysis by X-rays diffraction. At the end of the study, three formulations of chocolates were prepared: chocolate with 12% CB, chocolate with 12% CBE and chocolate with 12% CBE and 0.3% STS. Chocolates were evaluated by plastic viscosity, shear stress, fusion event, texture (snap test) and scanning electron microscopy (SEM). The CB and CBEs studied were within the standards of quality and identity and fatty acids and triacylglycerols analyzed individually differed, emphasizing that the CBEs had differences in the levels of POP (palmitoil oleoil glycerol) and SOS (stearoyl oleoyl glycerol). The samples showed different behaviors melting, crystallization, stabilization and polymorphism. The use of STS caused increase of the crystallization curves at 17.5 ° C resulting in profiles most similar to the CB in two CBEs, although not changed polymorph end of the samples after equilibration. The use of 0.3% STS in chocolate increased the snap, though not verified change in plastic viscosity and fluidity limit of chocolates. Different structures were visualized in the images of SEM
Mestrado
Tecnologia de Alimentos
Mestra em Tecnologia de Alimentos

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Wang, Hao Wang. "Oil Diffusion in Different Cocoa Butters Using Magnetic Resonance Imaging." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461239233.

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McGauley, Sara Elizabeth. "The relationship between polymorphism, crystallization kinetics, and microstructure of statically crystallized cocoa butter." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ61926.pdf.

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Ladd, Parada Marjorie. "The effects of pressure and thermal history on the crystallisation of cocoa butter." Thesis, University of Leeds, 2018. http://etheses.whiterose.ac.uk/22114/.

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Books on the topic "Cocoa butter"

1

Cocoa butter and related compounds. Urbana, IL: AOCS Press, 2012.

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Board, Ghana Cocoa. Ghana Cocoa Board handbook. 7th ed. [Accra?: The Board], 1987.

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Garvey, T. B. The determination of milk fat and cocoa butter equivalents in chocolate using triglyceride analysis. Wolverhampton: The Polytechnic, Wolverhampton, 1987.

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Diggs, Krystaelynne Sanders. Cocoa Butter Baby. Diggs Publishing, 2022.

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Garti, Nissim, and Neil R. Widlak. Cocoa Butter and Related Compounds. AOCS, 2015.

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Cocoa Butter and Related Compounds. Elsevier, 2012. http://dx.doi.org/10.1016/c2015-0-02409-1.

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The World Market for Cocoa Butter, Cocoa Fat, or Cocoa Oil: A 2004 Global Trade Perspective. Icon Group International, Inc., 2005.

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Parker, Philip M. The World Market for Cocoa Butter, Cocoa Fat, or Cocoa Oil: A 2007 Global Trade Perspective. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007 Import and Export Market for Cocoa Butter, Cocoa Fat, or Cocoa Oil in United States. ICON Group International, Inc., 2006.

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Dowell, Zelanda. Food Rx: Cocoa Butter Blend for Healthy Nourished Skin. Pink Lemonade Publishing LLC, 2021.

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Book chapters on the topic "Cocoa butter"

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Bährle-Rapp, Marina. "cocoa butter." In Springer Lexikon Kosmetik und Körperpflege, 121. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_2259.

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Krist, Sabine. "Cocoa Butter." In Vegetable Fats and Oils, 239–46. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_37.

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Rasheem, S. "Cocoa butter." In Trauma and Mental Health Social Work with Urban Populations, 124–37. London: Routledge, 2021. http://dx.doi.org/10.4324/9780429276613-13.

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Meursing, E. H. "Cocoa mass, cocoa butter, cocoa powder." In Industrial Chocolate Manufacture and Use, 70–82. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2111-2_6.

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Kamphuis, Henri J. "Production of cocoa mass, cocoa butter and cocoa powder." In Beckett's Industrial Chocolate Manufacture and Use, edited by Mark S. Fowler, 50–71. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118923597.ch3.

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Minifie, Bernard W. "Cocoa Butter and Replacement Fats." In Chocolate, Cocoa, and Confectionery, 85–110. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-5745-0_3.

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Bährle-Rapp, Marina. "PEG-75 Cocoa Butter Glycerides." In Springer Lexikon Kosmetik und Körperpflege, 407. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_7535.

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Minifie, Bernard W. "Cocoa Butter and Replacement Fats." In Chocolate, Cocoa and Confectionery: Science and Technology, 85–110. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7924-9_3.

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Salas, Joaquín J., Miguel A. Bootello, Enrique Martínez-Force, and Rafael Garcés. "Comparing Sunflower Stearins with Cocoa Butter." In Chocolate in Health and Nutrition, 149–61. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-803-0_13.

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Mokbul, Mansura, and Lee Fong Siow. "Cocoa Butter Alternatives for Food Applications." In Recent Advances in Edible Fats and Oils Technology, 307–31. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_11.

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Conference papers on the topic "Cocoa butter"

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Ghazani, Saeed, and Alejandro Marangoni. "Novel Cocoa Butter Equivalent from Microalgal Butters." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.284.

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Jayathissa, Sandaru, Buddhika Silva, Shiromi De Silva, Renuka Jayatissa, and Terrence Madhujith. "African Butter Seed Fat: A Potential Substitute for Cocoa Butter." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ithc2965.

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Industry is focusing on cocoa butter alternatives since cocoa butter is scarce and expensive. The aim of this study was to determine physicochemical and sensory properties of African butter seed fat and cocoa fat. Fat was extracted using hexane in Soxhlet apparatus and resultant fat was used for determination of physicochemical properties in accordance with AOCS guidelines. Solid Fat Content (SFC) was determined using Bruker NMR analyzer in accordance to ISO 8292 (direct) method. Fatty acid composition was determined using GC-FID according to AOAC guidelines. Slip melting points of African butter seed fat and cocoa fat were 37°C and 35.5°C while smoke points were 225°C and 238°C respectively. Acid value, free fatty acid value and iodine value of African butter seed fat were 1.05±0.17mg KOH/g, 0.53±0.09% and 48.65±3.03g I2/100g respectively while the corresponding values of cocoa fat were 2.26±0.21mg KOH/g, 1.04±0.06% and 34.31±0.97g I2/100g. Saponification values of African butter seed fat and cocoa fat were 177.00±0.59mg KOH/g and 194.20±1.06mg KOH/100g respectively. SFC values decreased from 31.8±0.05% to 6.85±0.07% within temperature range 25°C-30°C for African butter seed fat whereas 36.14±0.87% to 11.15±0.11% for cocoa fat. In African butter seed fat, stearic and oleic were the major fatty acids which were determined to be 39.05±0.16% and 56.97±0.27% respectively. In cocoa fat stearic, oleic and palmitic were the major fatty acids and the contents were 37.75±0.06%, 34.12±0.14% and 24.14±0.07% respectively. Cookies were prepared incorporating fat extracted using screw expellers. Based on the analyzed results of Hedonic test, there was no significant difference with respect to the preference for flavor, texture and overall acceptability (p>0.05) while there was a significant difference in preference for color (p < 0.05) among two cookie types. These results reveal that there is a high potential to develop African butter seed fat as an alternative for cocoa butter in baked confectioneries.

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Descheemaeker, Jan, Annelien Rigolle, Imogen Foubert, and Koen Van Den Abeele. "Ultrasonic wave propagation in cocoa butter during crystallization." In 2012 IEEE International Ultrasonics Symposium. IEEE, 2012. http://dx.doi.org/10.1109/ultsym.2012.0376.

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Abeele, Koen Van Den, Annelien Rigolle, and Jan Descheemaeker. "Monitoring Ultrasonic Wave Propagation in Cocoa Butter During Crystallization." In 2013 International Congress on Ultrasonics. Research Publishing Services, 2013. http://dx.doi.org/10.3850/978-981-07-5938-4_p0105.

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Kalnin, Daniel. "SAXS/DSC Characterization of Columbian Cocoa Butter: Influence of Composition on Structure." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.217.

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Mamat, Hasmadi, and Norazlina Ridhwan. "Physicochemical Properties of Bambangan (Mangifera Pajang) Kernel Fat and Its Stearin Mixtures with Cocoa Butter." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fbuj4083.

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Cocoa butter (CB) is ideal for the chocolate formulation but has a shortage of supply and poor harvest quality and technology benefits. As such, the chocolate and confectionery industries are trying to find an alternative that is cheap and compatible with the distinct physicochemical properties of CB. In this study, the fractionated cocoa butter improver from the bambangan (Mangifera pajang) kernel fat (BKF) was blended with commercial cocoa butter (CB), and the physicochemical properties of the blends were investigated. Solid fat content (SFC), fatty acids composition and physicochemical properties of pure BKF, its first (S-1) and second stearin (S-2) fractions integrated with CB at varying ratios (g/100 g) were determined. B4, F4, and M4 blends containing 20% BKF or S-1 and S-2 with 80% CB showed good compatibility with the presence of 22.42–22.57% palmitic, 37.23–37.63% stearic, and 33.67–33.91% oleic acids. These blends also showed a similar pattern of SFC curves as CB, at which the SFCs of the three blends dropped to 0% after 35 °C. Moreover, the blends also exhibited comparable iodine value (36.17–36.58 g iodine/g) and slip melting point (SMP) (28.83–29.17 °C) with the commercial CB. In comparison with the hard fat (S-1 and S-2), which had high SMP and stearic acid (44.71–48.51%), the fatty acids composition of fat blends significantly (p < 0.05) decreased and resulted in low SFC values. The results obtained in this study proposed that the best blends to converge with CB were B4, F4 and M4.

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Bloquet-Maurras, Julie, Mathilde Bayard, and Véronique Schmitt. "Multi-scale approach to study crystallization behavior of cocoa butter-copra oil blends." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.523.

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Podchong, Pawitchaya, Sopark Sonwai, and Derick Rousseau. "Cocoa Butter Crystallization and Fat Bloom Formation in the Presence of Rice Bran Wax." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dsqf2244.

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The crystallization, tempering and storage stability of cocoa butter (CB) and model dark chocolate containing up to 5 wt% rice bran wax (RBX) were investigated. The presence of RBX significantly accelerated the crystallization, tempering and the formation of the desirable form V crystals in CB. During temperature-cycling from 25 to 29 °C, a slowdown in the form V to VI transition in both CB and chocolate containing RBX was observed. Fat bloom formation was also greatly slowed upon addition of only 1 wt% RBX in model chocolate during two weeks of temperature-cycling. This study suggested that RBX may be considered as a viable seed material to accelerate tempering of CB and can retard the fat bloom formation in chocolate.

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Bootello, Miguel, Imro Zand, and Jeanine Werleman. "Fat structuring in confectionery applications: Evaluation of raw materials and its impact on processing and functionality." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jxmy5477.

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Lipids play a crucial role in defining functionality, processing and sensory properties of confectionery products. In applications, such as chocolates and compound coatings, the fat is the continuous phase where other ingredients (sugar, milk powders, cocoa powders, nuts, emulsifiers, etc) are dispersed and determines the physical and textural properties of the final product. For confectionery fillings, the type of fat used affects the sensory properties of the filling, its compatibility with the other components and the shelf life of the product.Â Formulation of most lipid-based confectionery products requires the use of structuring fats to provide the required functionality. Thus, the crystallization and subsequent network formation of high-melting triglycerides (TAGs) is needed to create a structural framework that can physically trap low-melting TAGs (liquid oil) into a three-dimensional gel-like structure. Alternative approaches for oil structuring based on gelator molecules working as building blocks have been researched over the last years. However, the conventional route based on crystalline TAGs is still a valid approach in product development and routinary production of oils and fats processors. Â The aim of this work is to show some practical examples of raw material evaluation within confectionery fats manufacturing and its impact on oils structuring, processing, product recipes and functionality. Among others, we will review the behavior of TAGs from cocoa butter and cocoa butter alternatives in compound coatings and the crystallization of liquid oils on confectionery fillings. Some analytical methods and techniques, such as differential scanning calorimetry (DSC) and cooling curves (Jensen, Buhler Crystallization Index), will also be discussed.

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Ristanti, Eky Yenita, Justus Elisa Loppies, Sitti Ramlah, Wahyuni, and Melia Ariyanti. "Preparation of restructured palm oil for industrial specialty fat using beeswax-cocoa butter as oleogelator." In THE 3RD INTERNATIONAL SEMINAR ON CHEMISTRY: Green Chemistry and its Role for Sustainability. Author(s), 2018. http://dx.doi.org/10.1063/1.5082417.

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