Matches in SemOpenAlex for { <https://semopenalex.org/work/W2023802182> ?p ?o ?g. }
Showing items 1 to 75 of
75
with 100 items per page.
- W2023802182 endingPage "150" @default.
- W2023802182 startingPage "142" @default.
- W2023802182 abstract "The utilization of milk fat fractions or interesterified milk fat fractions in chocolate confectionery was examined. Anhydrous milk fat was fractionated by two methods: multiple step melt crystallization; and supercritical carbon dioxide extraction. The middle- and high-melting fractions were then interesterified using an immobilized lipase under conditions of CO2 at atmospheric pressure or CO2 at supercritical pressures. Milk fat and milk fat fractions were used to prepare mixtures with cocoa butter which were analysed for solid fat content using nuclear magnetic resonance. Isosolid diagrams were prepared from solid fat data to evaluate interactions between milk fat and cocoa butter. Experimental milk chocolates with 10% or 20% of the cocoa butter replaced by milk fat fraction were evaluated. These chocolates also contained intact milk fat added as whole milk powder during conching. Evaluation of cocoa butter/milk fat mixtures indicated that the high-melting fraction produced by melt crystallization was more compatible with cocoa butter than anhydrous milk fat, particularly after interesterification under atmospheric or supercritical conditions. No other fraction, native or modified, displayed significantly increased compatibility. Evaluation of experimental milk chocolates demonstrated that chocolates prepared with modified high-melting fractions replacing 10% of the cocoa butter were significantly harder than chocolates containing 10% of any other milk fat fraction, native or modified. However, these chocolates were still significantly softer than the control chocolate. More potential may exist for using milk fat fractions in dark chocolate than for milk chocolate, which already contains milk fat." @default.
- W2023802182 created "2016-06-24" @default.
- W2023802182 creator A5010529926 @default.
- W2023802182 creator A5020439155 @default.
- W2023802182 date "1994-04-01" @default.
- W2023802182 modified "2023-10-01" @default.
- W2023802182 title "Evaluation of Milk Fat Fractionation and Modification Techniques for Creating Cocoa Butter Replacers" @default.
- W2023802182 doi "https://doi.org/10.1006/fstl.1994.1030" @default.
- W2023802182 hasPublicationYear "1994" @default.
- W2023802182 type Work @default.
- W2023802182 sameAs 2023802182 @default.
- W2023802182 citedByCount "39" @default.
- W2023802182 countsByYear W20238021822012 @default.
- W2023802182 countsByYear W20238021822014 @default.
- W2023802182 countsByYear W20238021822016 @default.
- W2023802182 countsByYear W20238021822020 @default.
- W2023802182 countsByYear W20238021822021 @default.
- W2023802182 countsByYear W20238021822022 @default.
- W2023802182 countsByYear W20238021822023 @default.
- W2023802182 crossrefType "journal-article" @default.
- W2023802182 hasAuthorship W2023802182A5010529926 @default.
- W2023802182 hasAuthorship W2023802182A5020439155 @default.
- W2023802182 hasConcept C118419359 @default.
- W2023802182 hasConcept C120648863 @default.
- W2023802182 hasConcept C149629883 @default.
- W2023802182 hasConcept C178790620 @default.
- W2023802182 hasConcept C181199279 @default.
- W2023802182 hasConcept C185592680 @default.
- W2023802182 hasConcept C187714232 @default.
- W2023802182 hasConcept C20174728 @default.
- W2023802182 hasConcept C2778316324 @default.
- W2023802182 hasConcept C2778717857 @default.
- W2023802182 hasConcept C2779697368 @default.
- W2023802182 hasConcept C2779824757 @default.
- W2023802182 hasConcept C3020171069 @default.
- W2023802182 hasConcept C31903555 @default.
- W2023802182 hasConcept C43617362 @default.
- W2023802182 hasConcept C97428945 @default.
- W2023802182 hasConceptScore W2023802182C118419359 @default.
- W2023802182 hasConceptScore W2023802182C120648863 @default.
- W2023802182 hasConceptScore W2023802182C149629883 @default.
- W2023802182 hasConceptScore W2023802182C178790620 @default.
- W2023802182 hasConceptScore W2023802182C181199279 @default.
- W2023802182 hasConceptScore W2023802182C185592680 @default.
- W2023802182 hasConceptScore W2023802182C187714232 @default.
- W2023802182 hasConceptScore W2023802182C20174728 @default.
- W2023802182 hasConceptScore W2023802182C2778316324 @default.
- W2023802182 hasConceptScore W2023802182C2778717857 @default.
- W2023802182 hasConceptScore W2023802182C2779697368 @default.
- W2023802182 hasConceptScore W2023802182C2779824757 @default.
- W2023802182 hasConceptScore W2023802182C3020171069 @default.
- W2023802182 hasConceptScore W2023802182C31903555 @default.
- W2023802182 hasConceptScore W2023802182C43617362 @default.
- W2023802182 hasConceptScore W2023802182C97428945 @default.
- W2023802182 hasIssue "2" @default.
- W2023802182 hasLocation W20238021821 @default.
- W2023802182 hasOpenAccess W2023802182 @default.
- W2023802182 hasPrimaryLocation W20238021821 @default.
- W2023802182 hasRelatedWork W1523391689 @default.
- W2023802182 hasRelatedWork W1754557476 @default.
- W2023802182 hasRelatedWork W2014216857 @default.
- W2023802182 hasRelatedWork W2023802182 @default.
- W2023802182 hasRelatedWork W204731996 @default.
- W2023802182 hasRelatedWork W2064046069 @default.
- W2023802182 hasRelatedWork W2095908634 @default.
- W2023802182 hasRelatedWork W2269214135 @default.
- W2023802182 hasRelatedWork W3112275842 @default.
- W2023802182 hasRelatedWork W649813591 @default.
- W2023802182 hasVolume "27" @default.
- W2023802182 isParatext "false" @default.
- W2023802182 isRetracted "false" @default.
- W2023802182 magId "2023802182" @default.
- W2023802182 workType "article" @default.