Cocoa butter symmetrical monounsaturated triacylglycerols: separation by solvent fractionation and application as crystallization modifier

Symmetrical monounsaturated triacylglycerols—also known as SUS (saturated unsaturated saturated triacylglycerols)—are the main triacylglycerols present in cocoa butter (CB), exhibiting decisive influence in the tempering process conditions and sensorial characteristics in chocolate products. CBs wit...

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Publicat a:J Food Sci Technol
Autors principals: Buscato, Monise Helen Masuchi, Grimaldi, Renato, Kieckbusch, Theo Guenter
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2017
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Original Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5602990/
https://ncbi.nlm.nih.gov/pubmed/28974811
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2772-8
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