Cocoa butter is the characteristic fat ingredient of chocolate industries, presenting itself as the most important component in all formulations. Its crystallization is a critical factor associated with the structure and properties of many confectionery foods. The stability of rich-fat processed products is influenced by changes in crystallization processes. With respect to these characteristic...

Replacement with the cheaper animal fats or vegetable oils is conventional in milk through direct incorporation or homogenization of skimmed milk with less expensive foreign fats. The main objective of the present study was to evaluate the capability of a simple, fast, and reliable method for the detection of added palm oil in butter. The butter samples were mixed with palm oil (0.5-50 wt%) fol...

This study aimed to find the optimum feed mixture consist of palm stearin (PS), olein (PO), and coconut oil (CO), for chemical interesterification produce cocoa butter alternatives (CBA) with most similar melting profile butter. The was chemically interesterified using sodium ethylate as catalyst at a temperature 75°C 8 hours. Based on analysis products, pure (CO-100) (PS-100) gave alternatives...

Tree nuts and groundnuts nowadays are gaining popularity due to their health benefits. Nut kernels that can be eaten raw or roasted becoming increasingly popular in healthy diet, including canarium nut. Therefore, it should used into a variety of food compositions, butter, promote diet lifestyle. The objective the research was determine exact sugar concentration production nut butter. A complet...

Traditional ways to preserve cream involve processing it into butter, butter oil, or frozen storage. These technologies do not the unique functionality of with respect whipping butter. In this work, microwave vacuum drying (MVD) was investigated as a method manufacture dehydrated cream. Dehydrated microstructure, color, and free fat were evaluated using scanning electron microscopy, colorimetry...

You want to find a linear combination of the x coordinates that correlates well over the data with an (in general, different) linear combination of the y coordinates. In fact, you want to find the best such matched pair of linear combinations on the x and y sides, that is, the one yielding the largest coefficient of correlation. But why stop there? Once you have the best pair, you can ask for t...