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Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
Published 2018“…The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. …”
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Changes in microstructures of rambutan seed and the quality of its fat during drying
Published 2020“…From the results obtained, the useful information regarding to the efects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.…”
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Effects of drying methods on the characteristics of rambutan (nephelium lappaceum l.) seed fat: An optimisation approach
Published 2019“…Our results provide useful information in the pre-treatment of RSF,which has potential to be used as blending component with palm oil for cocoa butter equivalent formulation in chocolate and confectionery industries.…”
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Trends in blending vegetable fats and oils for cocoa butter alternative application: a review
Published 2021“…Thus, the blending processes facilitated the application of various vegetable fats and oils as CBAs to improve the physical quality of the final product in the manufacture of chocolates and confectioneries.…”
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