Concepedia

Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents

Markus Lipp, Franz Ulberth, E. Anklam, Colin Crews, Paul Brereton, Wim De Greyt, Wolfgang Schwack, C. Wiedmaier

Journal of Food Composition and Analysis · 2001 · 172 citations · 10 references

DOI

Concepts

References

10

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

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

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Analysis of fatty acid methyl esters with high accuracy and reliability

Cecil D. Bannon, Geoffrey J. Breen, John D. Craske et al. · Journal of Chromatography A · 1982 · 118 citations

, , +12

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

, , +11

The determination of cocoa butter equivalents in chocolate

F. B. Padley, R. E. Timms · Journal of the American Oil Chemists Society · 1980 · 67 citations

, , +14

Effect of physical refining on selected minor components in vegetable oils

Wim F. De Greyt, M. Kellens, André Huyghebaert · Fette Seifen Anstrichmittel · 1999 · 62 citations

, , +17