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Cocoa Butter and Related Compounds - Product Image

Cocoa Butter and Related Compounds

  • ID: 2305973
  • October 2012
  • 538 Pages
  • AOCS Press

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.

Chocolate and Cocoa Butter—Structure and Composition

Theobroma cacao—An Introduction to the Plant, Its Composition, Uses, and Health Benefits

Cocoa Polyphenols

Phase Behavior of Saturated Triacylglycerides—Influence of Symmetry and Chain Length Mismatch

Molecular Composition Dynamics and Structure of Cocoa Butter

Polymorphism and Mixing Phase Behavior of Major Triacylglycerols of Cocoa Butter

Causes and Best Manufacturing Practices to Minimize Bloom in Confections

Morphology of Chocolate Fat Bloom

Effect of Minor Components on Cocoa Butter Polymorphism and Kinetics of Crystallization

Noncocoa Ingredients on Cocoa Butter Crystallization

Impact of Cocoa Butter Origin on Crystal Behavior

Effect of Emulsifiers on Cocoa Butter and Chocolate Rheology, Polymorphism, and Bloom

Methods of Studying Cocoa Butter and Bloom

New Method to Study Molecular Interactions in Fats—Synchrotron Radiation Microbeam X-ray Diffraction

Milk Fat and Cocoa Butter

Molecular Interactions of Triacylglycerides in Blends of Cocoa Butter with trans-free Vegetable Oils

Methods and Technologies Related to Shea Butter Chemophysical Properties and to the Delivery of Bioactives in Chocolate and Related Products

Enzymatic and Other Modification Techniques to Produce Cocoa Butter Alternatives

Confectionery Fats

Future of Cocoa Butter Research

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