Modulation of saturation and chain length of fatty acids in Saccharomyces cerevisiae for production of cocoa butter‐like lipids
Sign Up to like & getrecommendations! Published in 2018 at "Biotechnology and Bioengineering"
DOI: 10.1002/bit.26518
Abstract: Chain length and degree of saturation plays an important role for the characteristics of various products derived from fatty acids, such as fuels, cosmetics, and food additives. The seeds of Theobroma cacao are the source… read more here.
Keywords: fatty acid; cocoa butter; fatty acids;
Enzymatic Inter‐Esterification of Binary Blends Containing Irvingia gabonensis Seed Fat to Produce Cocoa Butter Substitute
Sign Up to like & getrecommendations! Published in 2018 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201700423
Abstract: In order to investigate Irvingia gabonensis seed fat (IGF) as a potential cocoa butter alternative (CBA), its melting behavior is first compared to that of cocoa butter (CB). It is then modified by blending 90%… read more here.
Keywords: irvingia gabonensis; seed; cocoa butter;
Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response
Sign Up to like & getrecommendations! Published in 2019 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2019.04.028
Abstract: Abstract Water-in-cocoa butter (CB) emulsions material properties were investigated using uniaxial compression test. Emulsions containing 20% (wt%) water and with a range of droplet size were manufactured to assess the role of defect size on… read more here.
Keywords: cocoa butter; material properties; droplet; butter emulsions ... See more keywords
Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130319
Abstract: A high quality chocolate requires not only a shiny surface, a crunchy and pleasant texture, but also a proper resistance to blooming. All these characteristics are influenced by the physical and chemical properties of the… read more here.
Keywords: cocoa butter; cbe; spectroscopy; butter ... See more keywords
Trends in blending vegetable fats and oils for cocoa butter alternative application: A review
Sign Up to like & getrecommendations! Published in 2021 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2021.07.016
Abstract: Abstract 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,… read more here.
Keywords: cocoa butter; trends blending; application; fats oils ... See more keywords
Tempering of cocoa butter and chocolate using minor lipidic components
Sign Up to like & getrecommendations! Published in 2021 at "Nature Communications"
DOI: 10.1038/s41467-021-25206-1
Abstract: Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism, nano- and microstructure, melting behavior, surface gloss and mechanical properties. Here… read more here.
Keywords: cocoa butter; lipidic components; chocolate; butter chocolate ... See more keywords
Early detection of microcomedones induced by cocoa butter using reflectance confocal microscopy.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of cosmetic dermatology"
DOI: 10.1111/jocd.14522
Abstract: BACKGROUND Many ingredients used in cosmetics evoke a comedogenic response. The concept of ''acne cosmetica'' was developed to link the use of certain ingredients to comedone formation. Various clinical research methods have been suggested for… read more here.
Keywords: reflectance confocal; cocoa butter; confocal microscopy; microscopy ... See more keywords
The Preliminary Results for Evaluating Cocoa Butter’s Hepatoprotective Effects against Lipid Accumulation and Inflammation in Adult Male Rats Chronically Fed Ethanol
Sign Up to like & getrecommendations! Published in 2022 at "Bioengineering"
DOI: 10.3390/bioengineering9100526
Abstract: The purpose of this study was to clarify the role of saturated fats from cocoa butter (plant source) compared with lard (animal source) on alcoholic liver damage in rats. Male Wistar rats were fed either… read more here.
Keywords: butter; lipid accumulation; group; accumulation inflammation ... See more keywords
Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10040793
Abstract: Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the… read more here.
Keywords: substitution; cocoa butter; hpmc based; thermorheological characterization ... See more keywords
Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10051056
Abstract: Fat bloom is an outstanding quality defect especially in filled chocolate, which usually comprises oils of different origins and with different physical properties. Dark chocolate pralines filled with nougat contain a significant amount of hazelnut… read more here.
Keywords: bloom; crystallization nougat; cocoa butter; chocolate ... See more keywords
Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation
Sign Up to like & getrecommendations! Published in 2019 at "Foods"
DOI: 10.3390/foods8100449
Abstract: For the first time, the novel experimental technique Temperature Modulated Optical Refractometry (TMOR) was employed for cocoa butter thermal transitions characterization. The average refractive index (NMEAN), the volume (v) change, and the volumetric expansion coefficient… read more here.
Keywords: temperature modulation; thermal transitions; temperature; cocoa butter ... See more keywords