Cocoa Butter and Related Compounds

Nonfiction, Science & Nature, Science, Chemistry, Analytic, Technology, Food Industry & Science
Cover of the book Cocoa Butter and Related Compounds by , Elsevier Science
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Author: ISBN: 9780128043448
Publisher: Elsevier Science Publication: August 24, 2015
Imprint: Academic Press and AOCS Press Language: English
Author:
ISBN: 9780128043448
Publisher: Elsevier Science
Publication: August 24, 2015
Imprint: Academic Press and AOCS Press
Language: English

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.

  • Brings together all that is known about cocoa butter into one book
  • Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles
  • Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques
  • Presents new understandings on the cause of crystallization and transitions of polymorphs
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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