Studies on cocoa butter-replacer mixtures suitable for the local chocolate production.
1998
M. Hassan El-Mallah | M. G. Megahed
Mixtures of cocoa butter with different replacers, added at different levels, were prepared. From their properties, and particularly solid fat index, helped much in selecting the more suitable mixture for local chocolate production. It was found that cocoa butter-Illexao mixtures, at levels 10% and 15% replacer, gave more satisfactory results with respect to mouthfeel, hardness and brittleness.
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书目信息
出版者
Consejo Superior de Investigaciones Científicas
其它主题
Solid fat index.; Cocoa butter replacer mixture
语言
英语
2024-12-11
2026-02-03
DOAJ