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;
Physical properties of Irvingia gabonensis, Detarium microcapum, Mucuna pruriens and Brachystegia eurycoma seeds
Sign Up to like & getrecommendations! Published in 2020 at "Heliyon"
DOI: 10.1016/j.heliyon.2020.e04885
Abstract: A culinary enhancer is a substance that enhances the flavor and other properties of soups, stews and foods. Normally in flour form, culinary enhancers are used to enhance the proximate composition, viscosity, flavor and some… read more here.
Keywords: brachystegia eurycoma; physical properties; irvingia gabonensis; detarium microcapum ... See more keywords