Search Results for: Palm hearts containing sweetening matter
alchemist # august , by founding alchemist i am wondering what kind of glycerides of fatty acids affect crystallization, so i search more information, but i am not sure the answer. some article point out palmitatic acid, stearatic acid, and oleatic acid many times. are these three fatty acids the main matter
yep, from the pressing of the palm kernel. again, that simple. we are just going to use the common names. now, cocoa butter is not one fixed triglyceride. the picture above shows one possible triglyceride in cocoa butter. it is made up of palmitic, stearic and oleic acid. one of each, in the order listed...
https://chocolatealchemy.com/blog/2015/08/27/ask-the-alchemist-129