Raman spectra of 35 lipids are presented and analyzed in this work. Selected compounds,
ie saturated/unsaturated fatty acids, triacylglycerols, cholesterol, cholesteryl esters and …

This work reviews the literature on the compositional data of vegetable fats used or
proposed as alternatives to cocoa butter in chocolate and confectionery products. Cocoa …

Cocoa beans, the seeds of the tree Theobroma cacao L., are the key raw material for
chocolate production that implies an extensive post-harvest process. Chocolate properties …

Objectives: Depression is one of the most common psychiatric disorders, and the fourth
leading cause of long-term disability throughout the world. Despite the availability of different …

Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a
complete summary of the scientific literature about differential scanning calorimetry (DSC), a …

Palm sap and dates sugar are two natural sweeteners having numerous chemical
composition with sugar as its primary constituents and available for sugar replacement in …

Phase separation in the cocoa butter substitute (CBS)–cocoa butter (CB) pseudo-binary
component system strongly depends on the storage temperature. This dependence is …

The comparative study between the mixing behavior of two binary mixtures of cocoa butter
(CB)/tristearin (TS) and cocoa butter (CB)/coconut oil (CO) was investigated by using …

The detection of vegetable fats added to cocoa butters in chocolate formulations was
investigated in model mixtures. Cocoa butters varying in origins, crop and treatment were …

Shea butter is an important lipid material for food, cosmetic, and pharmaceutical industries.
Most of the shea butter consumed in the world comes from Africa. The extraction protocol is …