Fat migration of lauric hard-butter and non-lauric fat used as based filling centre in dark chocolate at different storage temperatures

QR Code

Fat migration of lauric hard-butter and non-lauric fat used as based filling centre in dark chocolate at different storage temperatures

Bibliographic Details
Main Authors:	Ali, Abdelrahim Abdelbagi, Selamat, Jinap, Che Man, Yaakob, Yusoff, Mohd Suria Affandi
Format:	Monograph
Language:	English
Published:	Research Management Centre 2002
Online Access:	http://psasir.upm.edu.my/id/eprint/24948/ http://psasir.upm.edu.my/id/eprint/24948/1/Fat%20Migration%20of%20Lauric%20Hard-Butter%20and%20Non-Lauric%20Fat%20Used.pdf

Similar Items

Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
by: Abdelbagi Ali, Abdelrahim
Published: (2001)

Mechanism of fat migration of lauric hard butter (PKS) and non lauric fat (PMF) based filling centre in dark chocholate
by: Selamat, Jinap
Published: (1999)

Effect of storage temperature on fat migration in dark chocolate filled with local fillings
by: Selamat, Jinap, et al.

Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate
by: Ali, A., et al.
Published: (2001)

Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures
by: Selamat, Jinap, et al.
Published: (2000)

Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
by: Ali, Abdelrahim Abdelbagi, et al.
Published: (2001)

Effect of Palm-Based Desiccated Coconut Filling on Fat Migration in Filled Chocolates
by: Chin, Hui Han
Published: (2006)

Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points
by: Nusantoro, Bangun Prajanto, et al.
Published: (2016)

Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil
by: Liao, Xintao, et al.
Published: (2025)

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points
by: Nusantoro, Bangun Prajanto, et al.
Published: (2017)

Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives
by: Wan Ibadullah, Wan Zunairah, et al.
Published: (2024)

Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate
by: Hassan, Luma Khairy
Published: (2018)

Antimicrobial spectrum activity of lauric acid & chitosan
by: Salleh, Eraricar
Published: (2009)

Note: comparison of colour techniques to measure chocolate fat bloom
by: Kumara, B., et al.
Published: (2003)

Note: comparison of colour techniques to measure chocolate fat bloom
by: Kumara, B., et al.
Published: (2003)

Hard cocoa butter replacers from mango seed fat and palm stearin
by: Jahurul, Md. Haque Akanda, et al.
Published: (2014)

Starch-based antimicrobial films incorporated with lauric acid and chitosan
by: Salleh, Eraricar, et al.
Published: (2007)

The effect of rapid cooling on the fat phase of chocolate
by: Baichoo, Nameeta
Published: (2007)

Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.
by: Moazami, Farahany Elham, et al.
Published: (2008)

Comparison studies on lauric acid ethoxylated using homogenous and heterogenous catalysts
by: Zarina Edris,, et al.
Published: (2010)

Barrier properties of pullulan/starch based films modified with lauric acid
by: Ahmad, Mazatusziha, et al.
Published: (2017)

The effect of lauric acid as antimicrobial agent in chitosan-based packaging film
by: Law, Hoi Ling
Published: (2007)

Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products
by: Akanda, Md. Jahurul Haque, et al.
Published: (2020)

Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products
by: Akanda, Md Jahurul Haque, et al.
Published: (2019)

The Susceptibility of Aphids, Aphis gossypii Glover to Lauric Acid Based Natural Pesticide
by: Sharifah Fathiyah, Sy Mohamad, et al.
Published: (2013)

Antimicrobial (AM) effects of strach-based film incorporated with lysozymes and lauric acid
by: Khairuddin, Nozieana, et al.
Published: (2005)

Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
by: Biswas, Nirupam, et al.
Published: (2017)

Supercritical enhancement for separation of lauric acid and oleic acid in palm kernel oil (PKO)
by: Sarker, Md. Zaidul Islam, et al.
Published: (2004)

Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties
by: Huang, Liang, et al.
Published: (2021)

Investigation into the effects of Interleukin-17 and Lauric acid on PPARy expression in human HEPG2 cells
by: Ng, Hin Fung
Published: (2017)

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
by: Abdul Halim, Halimatun Sa’adiah, et al.
Published: (2018)

Effect of formulation with papaya sauce as fat replacer on butter cake texture
by: Eng, May Ang, et al.
Published: (2017)

Selective Esterification Of Glycerol With Lauric Acid To Monolaurin Using 12-Tungstophosphoric Acid Incorporated Sba-15
by: Yong, Hoo Peng
Published: (2016)

Preliminary study of antimicrobial (AM) effects of starch-based film incorporated with nisin, lysozymes and lauric acid.
by: Khairuddin, Nozieana, et al.
Published: (2005)

Preliminary study of antimicrobial (AM) effects of starch-based film incorporated with nisin, lysozymes and lauric acid
by: Khairuddin, Nozieana, et al.
Published: (2005)

Inhibition of bacillus subtilis and escherichia coli by antimicrobial starch-based film incorporated with lauric acid and chitosan
by: Salleh, Eraricar, et al.
Published: (2007)

Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
by: Ahmad Fadzillah, Nurrulhidayah, et al.
Published: (2013)

Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
by: Ahmad Fadzlillah, Nurrulhidayah, et al.
Published: (2013)

Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate
by: Chen, Ying, et al.
Published: (2022)

Cocoa butter fat replacers are processing, but more work needed, say researchers
by: Sarker, Md. Zaidul Islam
Published: (2013)