cacao butter
英 [kəˈkaʊ ˈbʌtə(r)]
美 [kəˈkaʊ ˈbʌtər]
可可脂
双语例句
- Cacao butter melts at37 ℃, just below the humans body's temperature.
可可油脂在37℃融化，仅低于人类身体的温度。 - The creation of the first modern chocolate bar is credited to Joseph Fry, who in1847 discovered that he could make a moldable chocolate paste by adding melted cacao butter back into Dutch cocoa.
第一条现代巧克力棒的产生应归功于约瑟夫·弗赖伊。1847年，弗赖伊发现，通过往荷兰可可粉中重新添加融化的可可脂，能够做出可塑形的糊状巧克力。 - The purity of cacao butter equivalent after seperation is 94.9% and the yield is 86%.
抽提产物类可可脂的纯度高达94.9%，收率86%，从而成功地替代了原来普遍采用的真空蒸馏法。 - Study on Purification of Cacao Butter Equivalent from Chinese Vegetable Tallow
以乌桕脂生产类可可脂的产物分离提纯的研究