SinoCanada, a subsidiary of Sinopec International Petroleum Exploration and Development Corporation, and Canada-based Synenco Energy Inc announced on May 31 that they have inked a series of agreements to launch a join...SinoCanada, a subsidiary of Sinopec International Petroleum Exploration and Development Corporation, and Canada-based Synenco Energy Inc announced on May 31 that they have inked a series of agreements to launch a joint venture for common development of the oil sand project located in Athabasca region of Northeast Canada＇s Alberta Province. Based on the agreements, Sinopec will pay 105 million Canadian dollars （USS84 million） for a stake in Canada＇s Northern Lights oil sands project while Synenco owns the remaining 60 percent share, and will operate the project as the managing partner.展开更多
Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglycer...Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential ofcbeaper and processed （fractionated- or deodorized-） shea butter （FSB or DSB） to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences （P 〉 0.05） among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly （P 〈 0.05） from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.展开更多
文摘SinoCanada, a subsidiary of Sinopec International Petroleum Exploration and Development Corporation, and Canada-based Synenco Energy Inc announced on May 31 that they have inked a series of agreements to launch a joint venture for common development of the oil sand project located in Athabasca region of Northeast Canada＇s Alberta Province. Based on the agreements, Sinopec will pay 105 million Canadian dollars （USS84 million） for a stake in Canada＇s Northern Lights oil sands project while Synenco owns the remaining 60 percent share, and will operate the project as the managing partner.
文摘Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential ofcbeaper and processed （fractionated- or deodorized-） shea butter （FSB or DSB） to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences （P 〉 0.05） among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly （P 〈 0.05） from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.
