Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

“…Tables 2 and 3 shows the fatty acid composition of MSK fats extracted by the soaking method of SC-CO 2 and Soxhlet extraction methods. Thirteen fatty acids, namely, myristic (C 14 ), pentadecanoic (C 15 ), palmitic (C 16 ), palmitoleic (C 16:1 ), Lipp and Anklam (1998). The fatty acids, such as C 16:1 , C 20:1 , and C 24 , identified in the present study were the first report for MSK fats.…”

Composition and Thermal Characteristics of Madhuca longifolia Seed Fat and Its Solid and Liquid Fractions

“…In HMF, the SFA content increased with a concurrent decrease in its USFA content ( ). Its fatty acid profile showed closer comparison to that of Malaysian cocoa butter with regard to the proportion of palmitic and oleic acids, but did not show much comparison to that of commercial palm stearine 9,11) . This shows that there could be considerable amount of palmitic and steric acids migrating into the solid phase during crystallization.…”

Low-Fat Cheese: A Modern Demand

“…Sci., 10 (6): 249-265, 2015 Fat replacers and other additives: Fat replacers are generally categorized into two groups: fat substitutes and fat mimetic. Fat substitutes are ingredients that have a chemical structure somewhat close to fats and have similar physiochemical properties (Lipp and Anklam, 1998;Kosmark, 1996;Peters et al, 1997). They are usually either indigestible or contribute lower calories on a per gram basis.…”