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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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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | 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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