Analysis of the ethyl stearate properties as a new alternative to cocoa butter
The object of research is the product of modification of fats, in particular derivatives of fatty acids and monohydric alcohols, namely ethyl stearate. One of the biggest challenges for the confectionery industry is the use of modified fats that fully meet food safety requirements. Existing modified...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2020-12-01
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| Series: | Technology Audit and Production Reserves |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/218645 |