Cocoa Butter and Related Compounds

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Technique - Food Manufacturing
Cocoa Butter and Related Compounds

Cocoa Butter and Related Compounds

Name: Cocoa Butter and Related Compounds
ISBN: 9780983079125

Nissim Garti, Neil R. Widlak

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This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included.

Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques.

These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs.

Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book.

Key features:

*Brings together all that is known about cocoa butter into one book

*Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles

*Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques

*Presents new understandings on the cause of crystallization and transitions of polymorphs

Categorias:

Technique - Food Manufacturing

Ano:

2012

Edição:

Editora:

Academic Press and AOCS Press

Idioma:

english

Páginas:

540

ISBN 10:

0983079129

ISBN 13:

9780983079125

Arquivo:

PDF, 12.27 MB

IPFS:

english, 2012

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