Accelerated Fat Bloom in Chocolate Model Systems: Solid Fat Content and Temperature Fluctuation Frequency-Reference-Cited by-同舟云学术

Accelerated Fat Bloom in Chocolate Model Systems: Solid Fat Content and Temperature Fluctuation Frequency

Published:2015-08-22 Issue:10 Volume:92 Page:1473-1481
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Jin Jiayang,Hartel Richard W.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference26 articles.

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2. Sato K, Koyano T (2001) Crystallization properties of cocoa butter. In: Garti N, Sato K (eds) Crystallization processes in fats and lipids systems. Marcel Dekker, New York, pp 429–456

3. Sonwai S, Rousseau D (2006) Structure evolution and bloom formation in tempered cocoa butter during long-term storage. Eur J Lipid Sci Technol 108:735–745

4. Bricknell J, Hartel RW (1998) Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. J Am Oil Chem Soc 75:1609–1615

5. Paulicka FR (1973) Phase behavior of cocoa butter extenders. Chem Ind 17:835–839

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