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Found 2 from your keywords: author="Velin Christabel Laure...
cover
Determining Lipid Properties of Chocolate Spread Formulated with Alternative …
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Velin Christabel Laureen

Chocolate spread is a complex multiphase system of solid-oil suspensions that is made up of a dispersion phase comprising cocoa powder, sugar, fat, milk, and emulsifiers. The purpose of this research is to develop the chocolate spread with different types of vegetable oils such as lab-made VCO, commercial palm kernel oil (PKO), and commercial VCO. The objective was to evaluate the effect of di…

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FT 23-002
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Determining Free Fatty Acids of Lab-made Virgin Coconut Oil Using Chilling Th…
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Velin Christabel Laureen

"he objective was to compare the FFA values of lab-made VCO to commercial PKO and commercial VCO, compare the quality of the lab-made VCO with commercial, and investigate the potential effect of substitution of PKO with VCO. Chocolate spreads that are commonly available in the market usually use palm oil as the liquid fraction. Therefore, for this semester, the focus of this research is on …

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EP FT010