Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GC

Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

Markus Lipp, E. Anklam · Food Chemistry · 1998 · 364 citations

Agriculture, Food Science, Nutrition +14

Triglyceride interesterification by lipases. 1. Cocoa butter equivalents from a fraction of palm oil

Scott Bloomer, Patrick Adlercreutz, Bo Mattìasson · Journal of the American Oil Chemists Society · 1990 · 141 citations

Life Sciences, Biochemistry, Biotechnology +14

Lipid and hardness characteristics of cocoa butters from different geographic regions

Siree Chaiseri, Paul S. Dimick · Journal of the American Oil Chemists Society · 1989 · 128 citations

Agriculture, Food Science, Food Analysis +15

Production of cocoa butter‐like fat from interesterification of vegetable oils

M. ‐K. Chang, G N Abraham, Vijay T. John · Journal of the American Oil Chemists Society · 1990 · 101 citations

Agriculture, Biochemistry, Food Science +10

Capillary GC of triglycerides in fats and oils using a high temperature phenylmethylsilicone stationary phase. Part II. The analysis of chocolate fats

E. Geeraert, Pat Sandra · Journal of the American Oil Chemists Society · 1987 · 91 citations

Agriculture, Food Science, Nutritional Sciences +11