Lessner et. al., Cocoa Butter Alternatives Karlshamns Oils & Fats AB (1991). |
Minifie, “Cocoa Butter and Replacement Fats,” Chocolate, Cocoa and Confectionery, pp. 67-88 (1980). |
Swern, Bailey'Industrial Oil and Fat Products, vol. 1, 4th Ed., pp. 317-322 (1979). |
Berger, “Palm Oil Products: Why and How to Use Them,” Food Technology, pp. 72-79 (Sep., 1986). |
Dallow, “The Title of This Paper Is the Question: Chocolate or Compound Coating?” The Manufacturing Confectioner, pp. 26-38 (Feb., 1974). |
Faulkner, “Cocoa Butter Equivalents Are Truly Specialty Vegetable Fats, ” The Manufacturing Confectioner, pp. 56-61 (May, 1981). |
McDonald et al., “Confectionery Fats—The Alternative Approach,” Confectionery Manufacture & Marketing, pp. 5-6 (Apr., 1982). |
Ransom et al., “Mixed Fat Interactions In Palm Kernel Oil Based Coatings,” abstract in IFT Annual Meeting/Book of Abstracts, p. 224 (1995). |
Sessa, “Derivation of Cocoa Butter Equivalent from Jojoba Transesterified Ester via a Differntial Scanning Calorimetry Index,” J. Sci. Food Agric., 72, pp. 295-298 (1996). |
Shukla, “Confectionery Fats,” in Developments in Oils and Fats, pp. 67-94 (1995). |
Traitler et al., “Palm Oil and Palm Kernel Oil in Food Products,” JAOCS, 62(2), pp. 417-421 (1985). |
Wilton et al., “Quick and Simple Method for Studying Crystallization Behavior of Fats,” JAOCS, 40, pp. 707-711 (1963). |
(no author) “Confectionery Fats—For Special Uses,” JAOCS, 61(3), pp. 468-472 (1984). |
(no author) “Chocolate-Flavoured Compounds for Confectionery Coatings,” ZFL, 44(4), PP. 64-66 (1993). |