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This book covers the progress of 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included.
Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs.
Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this
Key Topics Covered: Chocolate and Cocoa Butter Structure and Composition Theobroma cacaoAn Introduction to the Plant, Its Composition, Uses, and Health Benefits Cocoa Polyphenols Phase Behavior of Saturated TriacylglyceridesInfluence of Symmetry and Chain Length Mismatch Molecular Composition Dynamics and Structure of Cocoa Butter Polymorphism and Mixing Phase Behavior of Major Triacylglycerols of Cocoa Butter Causes and Best Manufacturing Practices to Minimize Bloom in Confections Morphology of Chocolate Fat Bloom Effect of Minor Components on Cocoa Butter Polymorphism and Kinetics of Crystallization Noncocoa Ingredients on Cocoa Butter Crystallization Impact of Cocoa Butter Origin on Crystal Behavior Effect of Emulsifiers on Cocoa Butter and Chocolate Rheology, Polymorphism, and Bloom Methods of Studying Cocoa Butter and Bloom New Method to Study Molecular Interactions in FatsSynchrotron Radiation Microbeam X-ray Diffraction Milk Fat and Cocoa Butter Molecular Interactions of Triacylglycerides in Blends of Cocoa Butter with trans-free Vegetable Oils Methods and Technologies Related to Shea Butter Chemophysical Properties and to the Delivery of Bioactives in Chocolate and Related Products Enzymatic and Other Modification Techniques to Produce Cocoa Butter Alternatives Confectionery Fats Future of Cocoa Butter Research
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Source: AOCS Press