Trends in blending vegetable fats and oils for cocoa butter alternative application: a review

Trends in blending vegetable fats and oils for cocoa butter alternative application: a review

Background: Global demand for cocoa butter (CB) product is rising, but the production of CB does not meet the demand, and the availability of this fat is also limited. CB has specific melting properties, and the blooming effect causes defect in its physical properties. The blending of fat is one of...

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Bibliographic Details
Main Authors: M.R.Norazlina, Md Jahurul Haque Akanda, Hasmadi Mamat, Mansoor Abdul Hamid, Norliza Julmohammad, Ramlah George @ Mohd. Rosli, Patricia @ Patricia Clementina Matanjun, Noorakmar Ab. Wahab, Lee, Jau Shya, Fan, Hui Yin
Format: Article
Language:English
English
Published: Elsevier Ltd. 2021
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/30321/1/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/30321/3/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20FULL%20TEXT.pdf

Internet

https://eprints.ums.edu.my/id/eprint/30321/1/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/30321/3/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20FULL%20TEXT.pdf

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