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Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent
Cocoa butter equivalent (CBE) was produced from a blend of mango kernel fat (MKF) and palm oil mid-fraction (PMF). Five fat blends with different ratios of MKF/PMF (90/10, 80/20, 70/30, 60/40 and 50/50 (%wt)) and pure MKF, PMF and cocoa butter (CB) were characterized. Similar to CB, all fat blends c...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190219/ https://ncbi.nlm.nih.gov/pubmed/25328175 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0808-7 |
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