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LWT, ISSN 0023-6438, 11/2018, Volume 97, pp. 349 - 354
Cocoa butter equivalent (CBE) enzymatically synthesized from illipe butter and palm mid fraction (IP), its non-interesterified physical blend (PB), illipe... 
Dark chocolate | Illipe butter | Fat bloom | Cocoa butter equivalent | Rheology | CRYSTALLIZATION | PARTICLE-SIZE DISTRIBUTION | TEMPERATURE | FOOD SCIENCE & TECHNOLOGY
Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 05/2016, Volume 118, Issue 5, pp. 716 - 723
The essential oils obtained from citric fruits have been used as aromatizing agents in various foods. However, the addition of orange essential oil,... 
Cocoa butter | Cocoa butter equivalent | X‐ray diffraction | d‐Limonene | Polymorphism | X-ray diffraction | d-Limonene | CRYSTALLIZATION PROPERTIES | BEHAVIOR | QUANTIFICATION | BLOOM | FOOD SCIENCE & TECHNOLOGY | CHOCOLATE | NUTRITION & DIETETICS | VEGETABLE-OILS | PART | D-Limonene | FATS | MICROSTRUCTURE | Cocoa
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 05/2018, Volume 95, Issue 5, pp. 547 - 555
This study aims to synthesize a cocoa butter equivalent (CBE)‐structured lipid from a blend of illipe butter (IB) and palm midfraction (PMF) by means of... 
Structured lipid | Illipe butter | Cocoa butter equivalent | Enzymatic interesterification | Lipozyme® RM IM | Palm midfraction | Lipozyme | RM IM | ACID | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | CHOCOLATE | OIL | FAT | Lipozyme((R)) RM IM | CHEMISTRY, APPLIED | STEARIN
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2014, Volume 142, pp. 100 - 110
This research studied the effect of κ-carrageenan concentration and emulsifier mixture of soybean lecithin (LEC) and/or polyglycerol polyricinoleate (PGPR) on... 
Cocoa butter | Particle size | Emulsion | DSC | Rheology | Microstructure | Texture | POLYGLYCEROL POLYRICINOLEATE | PHASE-TRANSITIONS | STABILITY | FOOD SCIENCE & TECHNOLOGY | CRYSTALLIZATION BEHAVIOR | IN-OIL-EMULSIONS | MECHANICAL-PROPERTIES | DEFORMATION | ENGINEERING, CHEMICAL | FAT CRYSTALS | PARTICLE-SIZE | Lecithin | Cocoa | Carrageenin | Reduction | Emulsions | Butter | Emulsifiers | Droplets | Density
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 10/2018, Volume 95, Issue 10, pp. 1239 - 1251
Cocoa butter equivalents (CBE) are usually produced using exotic butters or tropical fats from illipe, palm mid‐fraction, sal, shea, kokum, and mango kernel.... 
Algal butter | Shea stearin | Chocolate | Cocoa butter equivalent | FOOD SCIENCE & TECHNOLOGY | CRYSTALLIZATION BEHAVIOR | POP | MODEL FAT BLENDS | OIL | PHASE-BEHAVIOR | SOS | POLYMORPHIC TRANSFORMATION | CHEMISTRY, APPLIED | MICROSTRUCTURE
Journal Article
JAOCS, Journal of the American Oil Chemists' Society, ISSN 0003-021X, 2019, Volume 96, Issue 8, pp. 911 - 926
Cocoa powder quality is determined by its color, flavor, dispersion, and flow properties, which can be controlled via tempering. Design of a cocoa powder... 
Cocoa butter | Alkalization | Tempering | Cocoa powder | Crystallization | SURFACE-COMPOSITION | PHASE-BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 07/2018, Volume 53, Issue 7, pp. 1689 - 1697
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 11/2014, Volume 62, Issue 47, pp. 11357 - 11368
Journal Article
Food Research International, ISSN 0963-9969, 05/2018, Volume 107, pp. 675 - 682
Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quality cocoa and by-products. This bioprocess has been studied... 
Cocoa butter | Triglycerides | Free fat | Total fat | Fermentation | Fatty acids | BEANS | QUALITY | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | VIRGIN OLIVE OIL | POLYPHENOLS | EXTRACTION | TEMPERATURE | CHEMICAL-COMPOSITION | FATTY-ACID | NEAR-INFRARED SPECTROSCOPY
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 03/2016, Volume 66, pp. 48 - 55
The two enzymatically produced sunflower oil based cocoa butter equivalents (CBEs) were blended with cocoa butter (CB) at varying concentrations (g/100 g). The... 
Dark chocolate | Cocoa butter equivalent | Melting behavior | Iso-solid diagram | Hardness | Chocolate | Cocoa
Journal Article
Journal of Chemical Technology & Biotechnology, ISSN 0268-2575, 09/2017, Volume 92, Issue 9, pp. 2254 - 2266
Journal Article