Physical Chemistry

The fatty acids and triglycerides (TAG) composition of fats from filled cookies depends on the functionality and it is important for consumers in nutritional…

CB (cocoa butter) is one of the most important component of chocolate, and CB has 6 polymorphic forms. Among them, the Form V has the most suitable melting…

Excessive intake of saturated fat has a significant impact on human health. Oleogel is the best alternative because it has a low calorie content. Therefore, oleogel has been…

The practical application of plant wax oleogels in food products is expected to reduce the intake of saturated fatty acids. Thus, research concerning plant wax…

For chocolate, it is important to have a good mouthfeel and snap when breaking it. The texture of chocolate greatly depends on the physical properties of cocoa butter…

Cocoa butter (CB) is the main ingredient of chocolate and shows six crystal polymorphs from form I to form VI. It has already revealed that shear stress…

In the past, hydrogenation was used in the industry to produce margarine, but it resulted in the presence of trans fatty acids. Consuming excessive amounts of trans fatty…

High Oleic Palm Oil (HOPO) is an interspecific hybrid derived from the backcrossing of different oil palm varieties. It was created to provide resistance to the Bud Rot (BR)…

The typical fat used in chocolate is cocoa butter (CB), but cocoa butter substitutes (CBS) is also used because of its availability and functionality. CBS compound chocolate…

Excessive intake of saturated fat has been a growing health concern as the cause of various diseases such as cardiovascular disease (CVD). Low-saturated fat…

In recent years, chocolate has attracted attention not only as a luxury food but also as a health food. The major factor that determines the texture of chocolate is the crystal…

In edible fats such as margarine, there is a growing need to develop products that do not contain fatty acids that pose a health risk, such as trans-fatty acids and saturated fatty…

In this study, we investigated the crystallization behavior and interactions between minor triacylglycerols present in cocoa butter. Specifically, we focused on 1,3- dipalmitoyl-2-linoleoyl-glycerol…

Sucrose Fatty Acid Esters (SE’s) are food emulsifiers that are manufactured from sucrose and fatty acid methyl esters. In the manufacture, distribution, and application of…

The T-history methodology: simple, cost-effective, allows study heat-transfer effects in larger samples. Thermophysical properties estimated by comparision with a standard material…

Chocolate is a popular product and its supply is increasing, with sales in the UK estimated to be £6.7 billion in 2020, a £200 million increase from 2019. In recent years, confectionary…