Background Oils and fats have many functions in food product preparation. Quality, stability
and nutritional features of oils are the most important factors in food technology. There is no …

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 …

A novel approach for the production of chocolate ganache that could be cold-extruded using
a three-dimensional food printer was proposed herein. To determine the optimal conditions …

Mee (Madhuca longifolia (Koenig) JF Macb. var. longifolia) is a salient economic tree spread
throughout the subtropical region of the Indian subcontinent. Its seed constituents have …

Cocoa butter is the pure butter extracted from cocoa beans and is a major ingredient in the
chocolate industry. Global production of cocoa is in decline due to crop failure, diseases and …

Lipid nanocarriers are reaching new heights in the field of drug delivery. The core of this
technology resides in simple molecules, ie, lipids. Solid and liquid lipids of biocompatible …

Cocoa butter (CB) is one of the most valuable raw materials in the chocolate industry, and its
authenticity is essential to guarantee the safety and quality of chocolate products. For the …

The main ingredients of chocolate are usually cocoa powder, cocoa butter, and sugar. Both
the powder and the butter are extracted from the beans of the cacao tree (Theobroma cacao …

Abstract Introduction Fast melt tablets (FMTs) provide a convenient dosage form that rapidly
dissolves on the tongue without the need for water. Cocoa butter serves as a suitable matrix …

This study examined the dimensional stability of 3D printed cookies during post-processing
through heat treatment. In conventional cookies, where butter is incorporated as a fat …