Effects of minor lipids on crystallization of milk fat-cocoa butter blends and bloom formation in chocolate
Author:
Affiliation:
1. ; Kraft Foods; 60025 Glenview Illinois
2. ; University of Wisconsin; 1605 Linden Dr. 53706 Madison WI
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference29 articles.
1. Polymorphism of Cocoa Butter;Wille;J. Am. Oil Chem. Soc.,1966
2. Relation of Fat Bloom in Chocolate to Polymorphic Transition of Cocoa Butter;Bricknell;J. Am. Oil Chem. Soc.,1998
3. Hydrogenated Milk Fat as an Inhibitor of the Fat Bloom Difference in Dark Chocolate;Campbell;J. DairySci.,1969
4. Effect of Milk Fat Fractions on Fat Bloom in Dark Chocolate;Lohman;J. Am. Oil Chem. Soc.,1994
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