Melting and solidification characteristics of confectionery fats: Anhydrous milk fat, cocoa butter and palm kernel stearin blends

1994 ◽  
Vol 71 (8) ◽  
pp. 803-806 ◽  
Author(s):  
A. R. Md. Ali ◽  
P. S. Dimick
Keyword(s):  
Cocoa Butter ◽  
Milk Fat ◽  
Palm Kernel ◽  
Anhydrous Milk Fat ◽  
Confectionery Fats ◽  
Melting And Solidification

scholarly journals The rheology and foamability of crystal-melt suspensions composed of triacylglycerols

Soft Matter ◽  
2022 ◽  
Author(s):  
Kim Shankar Mishra ◽  
Fabian Kämpf ◽  
Silas Ehrengruber ◽  
Julia Merkel ◽  
Nico Kummer ◽  
...  
Keyword(s):  
Shear Rate ◽  
Cocoa Butter ◽  
Milk Fat ◽  
Palm Kernel ◽  
Anhydrous Milk Fat ◽  
Palm Kernel Oil ◽  
Kernel Oil

The rheology of triacylglycerol (TAG) crystal-melt suspensions (CMSs) consisting of anhydrous milk fat (AMF), cocoa butter (CB), and palm kernel oil (PKO) as function of crystallization shear rate γcryst and...

Mixtures of palm kernel oil with cocoa butter and milk fat in compound coatings

1997 ◽  
Vol 74 (4) ◽  
pp. 357-366 ◽  
Author(s):  
Sara D. Williams ◽  
Kelly L. Ransom-Painter ◽  
Richard W. Hartel
Keyword(s):  
Cocoa Butter ◽  
Milk Fat ◽  
Palm Kernel ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Compound Coatings

Enrichment of Anhydrous Milk Fat in Polyunsaturated Fatty Acid Residues from Linseed and Rapeseed Oils through Enzymatic Interesterification

2008 ◽  
Vol 56 (5) ◽  
pp. 1757-1765 ◽  
Author(s):  
Mario Aguedo ◽  
Emilien Hanon ◽  
Sabine Danthine ◽  
Michel Paquot ◽  
Georges Lognay ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Milk Fat ◽  
Enzymatic Interesterification ◽  
Anhydrous Milk Fat

scholarly journals Reduced-fat spreads based on anhydrous milk fat and cellulose ethers

2020 ◽  
Vol 99 ◽  
pp. 105330 ◽  
Author(s):  
M. Espert ◽  
L. Wiking ◽  
A. Salvador ◽  
T. Sanz
Keyword(s):  
Milk Fat ◽  
Cellulose Ethers ◽  
Anhydrous Milk Fat ◽  
Reduced Fat
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