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Cooling curves of fats and coatings.

Author(s) : LANNES S. C. da silva, GIOIELLI L. A.

Type of article: Article

Summary

The objective of this work is to study the cooling curves for cocoa butter, substitute fats (lauric and non-lauric) and coatings manufactured with and without cocoa butter, available on the Brazilian market. This method can be used to verify the presence of fats other than cocoa butter in the production of coatings, taking into consideration that this is a low cost and quick method.

Details

  • Original title: Cooling curves of fats and coatings.
  • Record ID : 2000-0880
  • Languages: English
  • Source: Acta Alimentaria - vol. 36 - n. 300
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

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