Physicochemical properties of enzymatically produced palm-oil-based cocoa butter substitute (CBS) with cocoa butter mixture

QR Code

Physicochemical properties of enzymatically produced palm-oil-based cocoa butter substitute (CBS) with cocoa butter mixture

Ternary‐blend of palm mid‐fraction/palm kernel oil/palm stearin shows comparable palmitic (P), oleic (O), and POP compositions to cocoa butter (CB) which is selected to produce cocoa butter substitute (CBS) using enzymatic interesterification. This study aims to investigate physicochemical propertie...

Full description

Bibliographic Details
Main Authors:	Biswas, Nirupam, Cheow, Yuen Lin, Tan, Chin Ping, Siow, Lee Fong
Format:	Article
Language:	English
Published:	Wiley 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/73516/ http://psasir.upm.edu.my/id/eprint/73516/1/Physicochemical%20properties%20of%20enzymatically%20produced%20palm-oil-based%20cocoa%20butter%20substitute%20%28CBS%29%20with%20cocoa%20butter%20mixture.pdf

Similar Items

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

Cocoa butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings
by: Biswas, Nirupam, et al.
Published: (2017)

Cocoa Butter Substitute from Tengkawang (Shorea stenoptera)
by: Abd Aziz, Suraini, et al.
Published: (2024)

Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings
by: Hussain, Norhayati, et al.
Published: (2025)

Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
by: Mohamad, Roiaini
Published: (2015)

Cocoa Butter Extraction from Cocoa Nibs Using Supercritical Carbon Dioxide
by: Kusnadi, Asep Edi
Published: (2009)

Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
by: Abdul Halim, Halimatun Sa'adiah, et al.
Published: (2019)

Blending of palm mid-fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative
by: Biswas, N., et al.
Published: (2016)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
by: Akanda, Jahurul H., et al.
Published: (2013)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
by: Akanda, Mohamed Jahurul Haque, et al.
Published: (2013)

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

Production of cocoa butter substitute via enzymatic interesterification of fully hydrogenated palm kernel oil, coconut oil and fully hydrogenated palm stearin blends
by: Ornla-Ied, Pimwalan, et al.
Published: (2022)

Characteristics of Malaysian, Sulawesian and Brazilian Cocoa Butters, Their Blends and Chocolate
by: Abdul Hamid, Mansoor
Published: (1997)

The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter
by: Kusnadi, Asep Edi, et al.
Published: (2008)

Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations
by: Kumara, Bakti
Published: (2003)

Enzymatic interesterification, fractional crystallisation and its physicochemical properties of palm-based cocoa butter equivalent with high palmitoyl-oleoyl-stereoyl level
by: Mohamad Alwi, Siti Maslina
Published: (2018)

An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.
by: Azlan, Azrina
Published: (2010)

Effects of moisture and pH on supercritical fluid extraction of cocoa butter
by: Jinap, Selamat, et al.
Published: (2013)

The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation
by: Mohamad Alwi, Siti Maslina, et al.
Published: (2019)

Fractional extraction of coconut oil by supercritical fluid extraction and its application as cocoa butter substitute in chocolate production
by: Abdul Halim, Halimatun Sa'adiah
Published: (2017)

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
by: Noorzyanna, Yanty, et al.
Published: (2017)

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2017)

Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB)
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2017)

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

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

Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide
by: Asep, E. K., et al.
Published: (2013)

Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study
by: Shtay, Rasha, et al.
Published: (2018)

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)

The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
by: Edi Kusnadi, Asep, et al.
Published: (2016)

Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter
by: Mohamad, Roiaini, et al.
Published: (2016)

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
by: Jahurul, M. H. A., et al.
Published: (2018)

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
by: Akanda, Md Jahurul Haque, et al.
Published: (2018)

Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition
by: Di Bari, Vincenzo, et al.
Published: (2016)

Extraction of cocoa butter by supercritical carbon dioxide: optimization of operating conditions and effect of particle size.
by: Tan, Teng Ju, et al.
Published: (2008)

Supercritical carbon dioxide extraction of cocoa butter: optimization of operating conditions and sample matrix effect
by: Selamat, Jinap, et al.

Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics
by: Azir, Marliana, et al.
Published: (2017)

Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage
by: Ishak, Izzreen, et al.
Published: (2017)

Supercritical carbon dioxide fractionation of palm kernel oil and formulation of cocoa butter replacers fat.
by: Sarker, Md. Zaidul Islam
Published: (2003)

Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
by: Yanty, N.A.M., et al.
Published: (2013)

Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2013)