Cocoa butter symmetrical monounsaturated triacylglycerols : separation by solvent fractionation and application as crystallization modifier

Cocoa butter symmetrical monounsaturated triacylglycerols : separation by solvent fractionation and application as crystallization modifier

Monise Helen Masuchi Buscato, Renato Grimaldi, Theo Guenter Kieckbusch

ARTIGO

Inglês

Symmetrical monounsaturated triacylglycerols-also known as SUS (saturated unsaturated saturated triacylglycerols)-are the main triacylglycerols present in cocoa butter (CB), exhibiting decisive influence in the tempering process conditions and sensorial characteristics in chocolate products. CBs...

FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP

Fechado

Cocoa butter symmetrical monounsaturated triacylglycerols : separation by solvent fractionation and application as crystallization modifier

Monise Helen Masuchi Buscato, Renato Grimaldi, Theo Guenter Kieckbusch


										

Cocoa butter symmetrical monounsaturated triacylglycerols : separation by solvent fractionation and application as crystallization modifier

Monise Helen Masuchi Buscato, Renato Grimaldi, Theo Guenter Kieckbusch

    Fontes

    Journal of food science and technology

    Vol. 54, no. 10 (Sep., 2017), p. 3260-3267