Acylglycerols in natural oils includes monoacylglycerols (MAG), diacylglycerols (DAG) and
triacylglycerols (TAG). Each acylglycerol possesses different isomers, which results in …

Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk
solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of …

Cocoa butter displays complex crystallization behavior and six crystal polymorphic forms.
Although the crystal structure of cocoa butter has been studied extensively, the molecular …

This study investigated the effects of incorporating stearic acid (SAC) in candelilla wax (CW)
and groundnut oil (GO) oleogel with potential health benefits as an alternative to saturated …

Background Chocolate softening and fat bloom are the main defects in many tropical and
subtropical markets. Incorporation of hard fats with similar triacylglycerol-type to cocoa …

Softening and fat bloom are serious quality defects for dark chocolates, which mainly results
from insufficient melting characteristics of cocoa butter (CB) and more likely to occur in …

The crystallization properties of triacylglycerols (TAGs) strongly determine the functional
properties of natural lipids. The polymorphic and mixing phase behavior of TAG molecules …

The spontaneous fermentation process of Criollo cocoa is studied for its importance in the
development of chocolate aroma precursors. This research supports the importance of …

Cocoa butter equivalents (CBE) are mixtures of triglycerides from multiple sources (eg,
sunflower oil, mango kernel and sal), which resemble cocoa butter (CB) in both physical and …

Although cocoa butter (CB) has remarkable physical properties, its high price, growing
difficulties, and increased consumption have been the main incentive to explore alternatives …