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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Bibliografiska uppgifter
Huvudupphovsmän: 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
Materialtyp: Artikel
Språk:English
English
Publicerad: Elsevier Ltd. 2021
Ämnen:
TX341-641 Nutrition. Foods and food supply
Länkar: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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