Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures

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Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures

The effects of migration of used filling fats palm kernel stearin (PKS), palm midfraction (PMF) and desiccated coconut (DCN) (66% coconut oil) on the physical and chemical characteristics of dark chocolate at different storage temperatures (18°C, 30°C and 35°C) were studied. Fat migration was sti...

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Bibliographic Details
Main Author:	Abdelbagi Ali, Abdelrahim
Format:	Thesis
Language:	English English
Published:	2001
Subjects:	Food - Biotechnology.
Online Access:	http://psasir.upm.edu.my/id/eprint/8440/ http://psasir.upm.edu.my/id/eprint/8440/1/FSMB_2001_13_IR.pdf

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