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  • Title: The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute.
    Author: Podchong P, Inbumrung P, Sonwai S.
    Journal: J Oleo Sci; 2020 Jul 02; 69(7):659-670. PubMed ID: 32522940.
    Abstract:
    This work investigated the crystallization and melting behavior of cocoa butter substitute (CBS) blended with two hard lauric fats: fully hydrogenated palm kernel oil (FHPKO) and krabok seed fat (KSF). The aim was to find a way to increase the heat resistance of CBS for the production of heat-resistant compound chocolate (HRCC). Adding FHPKO to CBS increased the crystallization rate with a decrease in crystallization induction time but did not increase the heat resistance. In contrast, all KSF-CBS blends exhibited higher heat resistance than CBS and crystallized into β' form, a preferred polymorph for fats used in compound chocolate. Only the blends with 10-60% KSF melted completely at the body temperature, indicating that they would leave no waxy mouthfeel, but the blends with 30 and 40% KSF exhibited a significant decrease in the crystallization rate compared to the original CBS. Therefore, the KSF-CBS blends with 10, 20 and 60% KSF are recommended for future use as fats for HRCC production.
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