1997
DOI: 10.3168/jds.s0022-0302(97)76172-1
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Incorporation of Milk Fat and Milk Fat Fractions into Compound Coatings Made from Palm Kernel Oil

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Cited by 34 publications
(15 citation statements)
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“…Two effects which cannot be distinguished at the moment might be responsible for the fat bloom inhibition: (a) the simultaneous deposition of shell chocolate and milk fat containing barrier results in a mixed layer of both materials, which may be regarded as milk fat containing dark chocolate (Ziegleder, Geier-Greguska, & Grapin, 1994) and, hence, reduces nut oil migration; or (b) the oil phase of the barrier itself, i.e., palm kernel oil and milk fat, reduces migration because of a lower saturation concentration of the nut oil which, in turn, reduces the concentration difference between barrier and chocolate. Similar findings were recorded by Schmelzer and Hartel (2001) whereas Ransom-Painter, Williams, and Hartel (1997) reported on opposite findings.…”
Section: Discussionsupporting
confidence: 89%
“…Two effects which cannot be distinguished at the moment might be responsible for the fat bloom inhibition: (a) the simultaneous deposition of shell chocolate and milk fat containing barrier results in a mixed layer of both materials, which may be regarded as milk fat containing dark chocolate (Ziegleder, Geier-Greguska, & Grapin, 1994) and, hence, reduces nut oil migration; or (b) the oil phase of the barrier itself, i.e., palm kernel oil and milk fat, reduces migration because of a lower saturation concentration of the nut oil which, in turn, reduces the concentration difference between barrier and chocolate. Similar findings were recorded by Schmelzer and Hartel (2001) whereas Ransom-Painter, Williams, and Hartel (1997) reported on opposite findings.…”
Section: Discussionsupporting
confidence: 89%
“…Milk fat and its fractions enhanced the bloom formation when they were added with lauric hard butter products [46,39,68]. In this case, harder milk fat fractions led to quicker bloom appearance in coatings made with CBS [69].…”
Section: Lauric Hard Butter (Cbs) and Milk Fatmentioning
confidence: 99%
“…These fats have physical properties resembling those of CB. An increasing number of reports focuses on the preparation and processing properties of CBS and the corresponding chocolate products [3][4][5][6][7][8]. An important crude oil feedstock of such confectionery fats is palm kernel oil (PKO), especially being hydrogenated (HPKO) or fractionated (FPKO), which can be used in place of a major part of CB that is present in normal chocolate.…”
Section: Introductionmentioning
confidence: 99%