Mango butter emulsion gels as cocoa butter equivalents: physical, thermal, and mechanical analyses.

Abstract

The search for cocoa butter equivalents in food and pharmaceutical industries has been gaining importance. In the present study, mango butter was explored as cocoa butter equivalent. Aqueous gelatin solution (20% w/w) containing cocoa butter and mango butter water-in-oil (fat) type emulsion gels were prepared by hot emulsification method. XRD and DSC… (More)
DOI: 10.1021/jf502658y

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Cite this paper

@article{Sagiri2014MangoBE, title={Mango butter emulsion gels as cocoa butter equivalents: physical, thermal, and mechanical analyses.}, author={Sai Satish Sagiri and Vijeta Sharma and Piyali Basak and Kunal Pal}, journal={Journal of agricultural and food chemistry}, year={2014}, volume={62 47}, pages={11357-68} }