Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures.
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| Title: | Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures. |
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| Authors: | Jinap, S., Ali, A.A., Che Man, Y.B., Suria, A.M., Man, Y B (AUTHOR) |
| Source: | International Journal of Food Sciences & Nutrition. Nov2000, Vol. 51 Issue 6, p489-499. 11p. 6 Charts, 4 Graphs. |
| Subjects: | Chocolate candy, Chocolate processing, Analysis of triglycerides, Fatty acid analysis, Vegetable oils, Crystallization, Evaluation research, Plants, Cacao, Candy, Heat, Physics, Research methodology, Research, Comparative studies |
| Abstract: | Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18 degrees C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35 degrees C) increased the PMF migration from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by recrystallization tendency within the chocolate coating. [ABSTRACT FROM AUTHOR] |
| Copyright of International Journal of Food Sciences & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Abstract: | Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18 degrees C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35 degrees C) increased the PMF migration from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by recrystallization tendency within the chocolate coating. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 09637486 |
| DOI: | 10.1080/09637480050208107 |
