Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure-Reference-Cited by-同舟云学术

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Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure

Published:2020-12-12 Issue:3 Volume:98 Page:269-280
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Sato Sohei¹²^ORCID,Hondoh Hironori³,Ueno Satoru²

Affiliation:

1. Meiji Innovation Center Meiji Co., Ltd. 1‐29‐1, Nanakuni, Hachiouji, Tokyo 192‐0919 Japan

2. Graduate School of Integrated Sciences for Life Hiroshima University 1‐4‐4 Kagamiyama, Higashi‐Hiroshima 739‐8528 Japan

3. School of Food and Nutritional Science University of Shizuoka 52‐1, Yada, Suruga‐ku, Shizuoka 422‐8526 Japan

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12447

Reference31 articles.

1. Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates

2. Structure–fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms

3. Beckett's Industrial Chocolate Manufacture and Use

4. Crystallization of cocoa butter;Bowser A.;Manufacturing Confectioner,2006

5. Relation of fat bloom in chocolate to polymorphic transition of cocoa butter

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Monitoring Solidification and Storage Stability of Well-Tempered Chocolates Obtained Through Various Pre-crystallization Techniques;Food and Bioprocess Technology;2023-11-10

2. Crystallization and polymorphic behaviors of cocoa butter alternatives: A review;Journal of the American Oil Chemists' Society;2023-07-28

3. Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects;Food Science & Nutrition;2023-05-17

4. StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors;Trends in Food Science & Technology;2021-12

5. Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines;Foods;2021-05-11

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