Mango kernel fat based chocolate fat with heat resistant triacylglycerols: production via blending using mango kernel fat mid-fraction and palm mid-fractions produced in different fractionation paths

Jun Jin, Liang Jie + Show 7 more

https://doi.org/10.1039/c6ra19438a

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Journal: RSC advances	Publication Date: Jan 1, 2016
Citations: 7

Abstract

Heat resistance chocolate fats production using palm mid-fractions produced in different fractionation paths and mango kernel fats.

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