The presence of crystalline sugar limits the influence of emulsifiers on cocoa butter crystallization

Author:

Simoes Selvyn,Lelaj Enea,Rousseau Dérick

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Unsaturated emulsifier-mediated modification of the mechanical strength and oil binding capacity of a model edible fat crystallized under shear;Acevedo;Langmuir,2012

2. Rheological properties of milk chocolates as influenced by milk powder type, emulsifier, and cocoa butter equivalent additions;Ačkar;International Journal of Food Properties,2015

3. Official methods and recommended practices of the American Oil Chemists’ Society,1998

4. Polymorphism of POP and SOS III. Solvent crystallization of β2 and β1 polymorphs;Arishima;Journal of the American Oil Chemists Society,1989

5. Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate;Ashkezary;Italian Journal of Food Science,2018

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