The difference between cocoa butter and salatrim® lies in the microstructure of the fat crystal network

Author:

Narine Suresh S.1,Marangoni Alejandro G.1

Affiliation:

1. ; Department of Food Science; University of Guelph; N1G2W1 Guelph ON Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference19 articles.

1. Fat Crystal Networks: Structure and Rheological Properties;deMan;J. Texture Studies,1987

2. Microstructural Studies in Fat Research;Heertje;Food Structure,1993

3. Is Plastic Fat Rheology Governed by the Fractal Nature of the Fat Crystal Network? Interesterification Decreases the Fractal Dimension of Butterfat-Canola Oil Blends;Marangoni;J. Am. Oil Chem. Soc.,1996

4. Polymorphism of Cocoa Butter;Wille;Ibid.,1966

5. Crystal Morphology of Cocoa Butter;Manning;Food Microstructure,1985

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