Analysis of The Fatty Acid Composition and Melting Properties for The Lipid of Coated Chocolate for Ice Cream

Jang, Jae-Kweon; Choi, Nak-Eon

doi:10.13050/foodengprog.2007.11.2.103

Food Eng. Prog. 2007; 11(2):103-111

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.2.103

Article

국내 및 외국의 아이스크림 코팅용 초콜릿의 지방산 및 용융특성 분석

장재권¹^,^*, 최낙언²

Analysis of The Fatty Acid Composition and Melting Properties for The Lipid of Coated Chocolate for Ice Cream

Jae-Kweon Jang¹^,^*, Nak-Eon Choi²

Author Information & Copyright ▼

¹청강문화산업대학 식품과학과

²서울향료주식회사

¹Dept. of Food Science, Chungkang college of Cultural Industries, Ichon, Korea

²Seoul Perfumery Corporation Ltd.

^*Corresponding author: Jae-Kweon Jang, Department of Food Science, Chungkang College of Cultural Industries, 37 Haewol-Li, Majang-Myeon, Ichon-Si, Kyunggi-Do 467-744, Republic of Korea, Phone: +82-31-639-5905, Fax: +82-31-639-5900, E-mail: jkjang@chungkang.ac.kr

ⓒ Copyright 2007 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2007