Abstract:The production of confectionery products, especially those coated with chocolate or confectionery glaze, faces the challenges of selecting high-quality and technological fatty bases for the glaze or filling on a daily basis. In nature, the amount of vegetable oils that have an optimal fatty acid and triglyceride composition for use as such a base is significantly limited. Indeed, most of the vegetable oils and fats require a partial hydrogenation stage, that is, a change in the saturation level. As a result of… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.