Cocoa Butter and Related Compounds

Edited by Nissim Garti and Neil Widlak
ISBN 978-0-9830791-2-5. 540 pages. Hardback. 2012

This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book.

Buy Now Button
This book is now available at Elsevier.

Purchase Select
Table of Contents

Item Details:
Table of Contents

Chapter 1 Chocolate and Cocoa Butter—Structure and Composition
Geoff Talbot

Chapter 2 Theobroma cacao—An Introduction to the Plant, Its Composition, Uses, and Health Benefits
César Vega and Catherine Kwik-Uribe

Chapter 3 Cocoa Polyphenols
Laurent Peno-Mazzarino

Chapter 4 Phase Behavior...
View More

You might also like:
There are not any reviews for this product.

DNN Web Control Container

DNN Web Control Container

You might also like: