The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of cocoa butter among all other vegetable fats. Productions of natural cocoa butter fats are decreasing day by day due to the decrease of cocoa cultivation worldwide; moreover, cocoa fruit contains only a little amount of cocoa butter. Therefore, the food industries are keen to find the alternatives to cocoa butter fat and this issue has been contemplated among food manufacturers. This review offers an update of scientific research conducted in relation to the alternative fats of cocoa butter from natural sources. The findings highlights how these cocoa butter alternatives are being produced either by blen...
Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quali...
This review of literature provides an overview on the compositional data of Rambutan (Nephelium lapp...
Introduction: This study aimed to determine chemical properties and fatty acid composition of kernel...
The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has r...
Background: Global demand for cocoa butter (CB) product is rising, but the production of CB does not...
The work reviews the literature on the compositional data of vegetable fats used or proposed as alte...
Mango kernel fat and rice bran oils are produced from the by-products of mango and rice. Using these...
Ternary‐blend of palm mid‐fraction/palm kernel oil/palm stearin shows comparable palmitic (P), oleic...
Cocoa butter is important in the confectionary industry because of its organoleptic attributes. This...
ABSTRACTChocolate is the most popular food type and flavor in this world. The key ingredient in many...
Palm oil, palm kernel oil and their fractions are currently being used globally in food products bec...
The object of research is the product of modification of fats, in particular derivatives of fatty ac...
Cocoa butter (CB) is the main ingredient of chocolate, which is expensive among the vegetable fats/o...
peer reviewedIrvingia gabonensis seed fat (IGF) is a lauric fat with a high amount of solid fat at r...
Methods for the detection of foreign vegetable fats in chocolate were reviewed. Data were taken from...
Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quali...
This review of literature provides an overview on the compositional data of Rambutan (Nephelium lapp...
Introduction: This study aimed to determine chemical properties and fatty acid composition of kernel...
The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has r...
Background: Global demand for cocoa butter (CB) product is rising, but the production of CB does not...
The work reviews the literature on the compositional data of vegetable fats used or proposed as alte...
Mango kernel fat and rice bran oils are produced from the by-products of mango and rice. Using these...
Ternary‐blend of palm mid‐fraction/palm kernel oil/palm stearin shows comparable palmitic (P), oleic...
Cocoa butter is important in the confectionary industry because of its organoleptic attributes. This...
ABSTRACTChocolate is the most popular food type and flavor in this world. The key ingredient in many...
Palm oil, palm kernel oil and their fractions are currently being used globally in food products bec...
The object of research is the product of modification of fats, in particular derivatives of fatty ac...
Cocoa butter (CB) is the main ingredient of chocolate, which is expensive among the vegetable fats/o...
peer reviewedIrvingia gabonensis seed fat (IGF) is a lauric fat with a high amount of solid fat at r...
Methods for the detection of foreign vegetable fats in chocolate were reviewed. Data were taken from...
Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quali...
This review of literature provides an overview on the compositional data of Rambutan (Nephelium lapp...
Introduction: This study aimed to determine chemical properties and fatty acid composition of kernel...