摘要
阐述可可脂和可可脂代用品的概念,基本组成,理化性质及国内外的分析现况,从而更好地理解巧克力和巧克力制品中所用油脂的差别。
To focuse on the definition, basic composition, physical and chemical properties and the analysis of present situation at home and abroad for cocoa butter and cocoa butter alternative, so we can better understand the difference of oil used in chocolate and chocolate products.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期178-181,共4页
Food Research and Development
关键词
可可脂
可可脂代用品
分析现况
cocoa butter
cocoa butter alternative
the analysis of present situation
