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2014•Food Research InternationalRequires access

Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin

M.H.A. Jahurul, I.S.M. Zaidul, N.A. Nik Norulaini, F. Sahena, B. Y. Kamaruzzaman, Kashif Ghafoor, A.K. Mohd Omar

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Key concepts: Palm stearin, Iodine value, Saponification value, Chemistry, Saponification, Food science, Supercritical carbon dioxide, Acid value

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