Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 11 of 11 for “"Cocoa butter"”.
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Molecular origins of cocoa butter triclinic polymorphism
… of the main triglyceride molecular species in cocoa butter, namely 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) and 1,3-stearoyl-2-oleoyl-glycerol (SOS). Two new triclinic crystal polymorphic forms (β3 and β2) of POS were discovered. Small and …
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Modelling of the phase change kinetics of cocoa butter in chocolate and application to confectionary manufacturing
Efforts have been devoted over the last decades towards modelling phase change kinetics of fats in chocolate. The fats in chocolate have a number of crystal forms and manufacturers must deliver a product with the right polymorph to the consumer. In this work a simplifed mathematical model was …
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Estrogen replacement in ovariectomized rats fed safflower oil, coconut oil or cocoa butter: the effects on blood lipids and lipoproteins
… containing 23% coconut oil, safflower oil or cocoa butter. All diets contained 0.5% cholesterol and 0.5% sodium glycotaurocholate. During the last 28 days of feeding, half the ovariectomized rats received, orally, 30 μg of Premarin per day while other rats received the vehicle only. Premarin, …
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Strategies to influence temperature stability of dark chocolate in tropical regions
… obtains the appropriate polymorphic form in cocoa butter (form V) which influences important physical and functional characteristics; it also is associated with avoiding fat bloom formation and, consuming significant time and energy, thus, conventional processing of chocolate has its …
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The effect of applied fields on crystallisation
… systems (a) sucrose, (b) lactose and (c) cocoa butter. Both sucrose and lactose were crystallised from aqueous solutions in incubators at 50°C in applied magnetic fields and the resulting crystals compared to the those obtained under zero field conditions. The results for the sucrose study …
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Colloidal properties of sugar particle dispersions in food oils with relevance to chocolate processing
… oil, milk fat, lauric fat (palm kernel oil), cocoa butter, pure stearin, pure olein, and a combined fats mixture. Low concentration additions of the emulsifiers, soya lecithin (phosphatidylcholine), polyglycerol polyricinoleate (PGPR) or monoolein, were used to alter the interactions between …
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Rheology of chocolate. Rheological studies of chocolate in relation to their flow and mixing properties during manufacture.
… York. Model chocolate systems were made from cocoa liquor, and sugar with cocoa butter, which were studied to underpin the basic mechanisms of the flow properties of the total chocolate. Shear thinning in milk chocolate has been shown to be accounted for by surface coating and fat release from …
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Physical, Perceptual, and Bioactive Components of Chocolate
Chocolate is in essence cocoa mass and sugar suspended in a cocoa butter matrix. Consumers have come to expect the rich, smooth texture and mouthfeel of chocolate, which is due to unique interactions of polymorphic lipid structures of cocoa butter. Various storage conditions may lead to development …
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Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach
… and compositional matrix consisting of sugar and cocoa particles dispersed in a continuous phase of cocoa butter. The crystal structure of cocoa butter contributes to both the smooth mouthfeel and melting properties of chocolate that are favorable characteristics as perceived by consumers. …
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An investigation of heat stable milk chocolate by addition of glycerol
… (MC) is a dense suspension consisting of cocoa solids, sugar and milk powder dispersed in a continuous fat phase of cocoa butter and milk fat. Heat stable milk chocolate (HSMC) is chocolate that does not flow at temperatures between 35-40 °C, when traditional chocolates do. This thesis …