| 000 | 026300000a22004690004500 | ||
|---|---|---|---|
| 911 | _aXL1990004304 | ||
| 901 | _aQ04 | ||
| 903 | _aE | ||
| 903 | _aV | ||
| 904 | _aBCO | ||
| 905 | _aC | ||
| 906 | _a19900101 | ||
| 908 | _aJ | ||
| 909 | _aAS | ||
| 912 | _aEn | ||
| 912 | _aEn | ||
| 914 | _aCACAO | ||
| 914 | _aEXTRA | ||
| 914 | _aBCO1 | ||
| 082 | 0 | 4 |
_a633.7469 _bD582 |
| 100 | 1 |
_962714 _aDimick, P.S. |
|
| 100 | 1 |
_990012 _aManning, D.M |
|
| 260 | _cDic 1987 | ||
| 041 | 0 | _aEn | |
| 500 | _a++ 4 tab. 16 ref. Sum. (En) | ||
| 520 | _aStudies were conducted using differential scanning calorimetry (DSC) and high performance liquid chromatography (HPLC) to determine the thermal properties and glyceride composition of cocoa butter crystals formed under static conditions. In additon to these studies, visual characterization of the crystallites was obtained with polarized light microscopy (PLM). Crystals were formed under controlled static or motionless conditions at formation temperatures of 26.0, 28.0, 30.0, 32.0 and 33.0 grade centigrade. Preparatory techniques were developed using laminated polyethylene with plastic hoops in order to grow the crystals for isolation and visual identification by PLM prior to DSC assay. Cocoa butter was also crystallized from liquid oil directly in the DSC pans prior to thermal assay. At each crystal formation temperature (26-33 grade centigrade), various crystallite types grew, each with varying triglyceride composition (PLiP, POO, PLiS, POP, SOO, SLiS, POS, SOS, SOA). As an example, the "feather" and "individual" crystals formed at 26.0 grade centigrade exhibited significant increases in SOS and significant decreases in POP compared to the original butter. It was determined that the original amount of SOS significantly increased in the cocoa butter crystallite as the incubation temperature increased from 26-32 grade centigrade. | ||
| 650 | 1 | 4 |
_9153864 _aMANTECA DE CACAO |
| 650 | 1 | 4 |
_9141440 _aCOMPOSICION QUIMICA |
| 650 | 1 | 4 |
_9142749 _aCROMATOGRAFIA LIQUIDA ALTA PRESION |
| 650 | 1 | 4 |
_9135831 _aANALISIS QUIMICO |
| 691 |
_9311335 _aCOCOA BUTTER |
||
| 691 |
_9310534 _aCHEMICAL COMPOSITION |
||
| 691 |
_9321983 _aHIGH PRESSURE LIQUID CHROMATOGRAPHY |
||
| 692 | _aBEURRE DE CACAO | ||
| 692 | _aCOMPOSITION CHIMIQUE | ||
| 692 | _aCHROMATOGRAPHIE LIQUIDE HAUTE PRESS | ||
| 773 | 0 |
_tJournal of the American Oil Chemists' Society (EUA) _dDic 1987 _gv. 64(12) p. 1663-1669 |
|
| 040 |
_aCR-TuBCO _cCR-TuBCO _bEs |
||
| 245 | 1 | 0 | _aThermal and compositional properties of cocoa butter during static crystallization |
| 942 | _cANA | ||
| 003 | CR-TuBCO | ||
| 999 |
_c70726 _d70726 |
||