Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter

Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by...

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Vydáno v:Molecules
Hlavní autoři: Hwang, Jihyun, Jun, Heeju, Roh, Seoye, Lee, Seong Jae, Mun, Jeong Min, Kim, Seung Wook, Chung, Min-Yu, Kim, In-Hwan, Kim, Byung Hee
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2021
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC8199185/
https://ncbi.nlm.nih.gov/pubmed/34072180
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26113231
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