Cocoa Butter and Related Compounds

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Cocoa Butter and Related Compounds

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  • 製本 Hardcover:ハードカバー版／ページ数 540 p.
  • 言語 ENG
  • 商品コード 9780983079125
  • DDC分類 664.3

Full Description


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.

Contents

CHAPTER 12: Theobroma cacao-An Introduction to the Plant, Its Composition, Uses, and Health Benefits CHAPTER 3: Cocoa Polyphenols CHAPTER 4: Phase Behavior of Saturated Triacylglycerides-Influence of Symmetry and Chain Length Mismatch CHAPTER 5: Molecular Composition Dynamics and Structure of Cocoa Butter CHAPTER 6: Polymorphism and Mixing Phase Behavior of Major Triacylglycerols of Cocoa Butter CHAPTER 7: Causes and Best Manufacturing Practices to Minimize Bloom in Confections CHAPTER 8: Morphology of Chocolate Fat Bloom CHAPTER 9: Effect of Minor Components on Cocoa Butter Polymorphism and Kinetics of Crystallization CHAPTER 10: Noncocoa Ingredients on Cocoa Butter Crystallization CHAPTER 11: Impact of Cocoa Butter Origin on Crystal Behavior CHAPTER 12: Effect of Emulsifiers on Cocoa Butter and Chocolate Rheology, Polymorphism, and Bloom CHAPTER 13: Methods of Studying Cocoa Butter and Bloom CHAPTER 14: New Method to Study Molecular Interactions in Fats-Synchrotron Radiation Microbeam X-ray Diffraction CHAPTER 15: Milk Fat and Cocoa Butter CHAPTER 16: Molecular Interactions of Triacylglycerides in Blends of Cocoa Butter with trans-free Vegetable Oils CHAPTER 17: Methods and Technologies Related to Shea Butter Chemophysical Properties and to the Delivery of Bioactives in Chocolate and Related Products CHAPTER 18: Enzymatic and Other Modification Techniques to Produce Cocoa Butter Alternatives CHAPTER 19: Confectionery Fats CHAPTER 20: Future of Cocoa Butter Research