Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter
ABSTRACT: Dark “chocolate” samples were formulated with either cocoa butter (CB), randomized tallow (RT) made with Candida antarctica (SP 435) lipase, or a beef tallow: stearic acid structured lipid (SL) made by acidolysis using Rhizomucor miehei (IM 60) lipase. Fatty acid composition, thermal profi...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2002.tb08762.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb08762.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08762.x/fullpdf |
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crwiley:10.1111/j.1365-2621.2002.tb08762.x 2024-06-02T07:58:42+00:00 Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter Osborn, H.T. Akoh, C.C. 2002 http://dx.doi.org/10.1111/j.1365-2621.2002.tb08762.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb08762.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08762.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 67, issue 7, page 2480-2485 ISSN 0022-1147 1750-3841 journal-article 2002 crwiley https://doi.org/10.1111/j.1365-2621.2002.tb08762.x 2024-05-06T07:04:06Z ABSTRACT: Dark “chocolate” samples were formulated with either cocoa butter (CB), randomized tallow (RT) made with Candida antarctica (SP 435) lipase, or a beef tallow: stearic acid structured lipid (SL) made by acidolysis using Rhizomucor miehei (IM 60) lipase. Fatty acid composition, thermal profile, solid fat content (SFC), hardness, and polymorphic structure were determined for the fats and/or “chocolate” samples. An accelerated fat bloom study was performed on the “chocolate” samples. Neither of the modified tallows had a detrimental effect on the crystallization of CB after proper tempering of the “chocolates.” RT did not soften the “chocolate” and both of the modified lipids reduced bloom rates. Article in Journal/Newspaper Antarc* Antarctica Wiley Online Library Journal of Food Science 67 7 2480 2485 |
institution |
Open Polar |
collection |
Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT: Dark “chocolate” samples were formulated with either cocoa butter (CB), randomized tallow (RT) made with Candida antarctica (SP 435) lipase, or a beef tallow: stearic acid structured lipid (SL) made by acidolysis using Rhizomucor miehei (IM 60) lipase. Fatty acid composition, thermal profile, solid fat content (SFC), hardness, and polymorphic structure were determined for the fats and/or “chocolate” samples. An accelerated fat bloom study was performed on the “chocolate” samples. Neither of the modified tallows had a detrimental effect on the crystallization of CB after proper tempering of the “chocolates.” RT did not soften the “chocolate” and both of the modified lipids reduced bloom rates. |
format |
Article in Journal/Newspaper |
author |
Osborn, H.T. Akoh, C.C. |
spellingShingle |
Osborn, H.T. Akoh, C.C. Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter |
author_facet |
Osborn, H.T. Akoh, C.C. |
author_sort |
Osborn, H.T. |
title |
Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter |
title_short |
Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter |
title_full |
Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter |
title_fullStr |
Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter |
title_full_unstemmed |
Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter |
title_sort |
enzymatically modified beef tallow as a substitute for cocoa butter |
publisher |
Wiley |
publishDate |
2002 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08762.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb08762.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08762.x/fullpdf |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
Journal of Food Science volume 67, issue 7, page 2480-2485 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2002.tb08762.x |
container_title |
Journal of Food Science |
container_volume |
67 |
container_issue |
7 |
container_start_page |
2480 |
op_container_end_page |
2485 |
_version_ |
1800742167252041728 |