Effect of accumulated strain on fat bloom in CBS-based compound chocolates-Reference-Cited by-同舟云学术

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Effect of accumulated strain on fat bloom in CBS-based compound chocolates

Published:2023 Issue:32 Volume:25 Page:4562-4567
ISSN:1466-8033
Container-title:CrystEngComm
language:en
Short-container-title:CrystEngComm

Author:

Koizumi Haruhiko¹²^ORCID,Kimura Kazuki¹,Takagi Mayuko¹,Michikawa Soichi³,Hirai Yuta³,Sato Kiyotaka²^ORCID,Ueno Satoru¹²

Affiliation:

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

2. School of Applied Biological Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima 739-8528, Japan

3. Tokyo Food Co., Ltd., 1687-1 Shinmei, Kamioshima, Tsukuba 300-4351, Japan

Abstract

The strain accumulated in the β′ form of CBS has a significant effect on the rate of the phase transformation.

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Materials Science,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2023/CE/D3CE00524K

Reference27 articles.

1. R. E.Timms , Confectionery fats handbook , Elsevier , 2003

2. N.Garti and N. R.Widlak , Cocoa butter and related compounds , Elsevier , 2015

3. Polymorphism of cocoa butter

4. RHEOLOGICAL PROPERTIES OF COCOA BUTTER SUBSTITUTE (CBS): EFFECTS OF TEMPERATURE AND CHARACTERISTICS OF FATTY ACIDS ON VISCOCITY

5. Cocoa Butter Substitute (CBS) Produced from Palm Mid-fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings

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2. Phospholipid Self-Assembly in Cocoa Butter Provides a Crystallizing Surface for Seeding the Form V Polymorph in Chocolate;Crystal Growth & Design;2024-03-21

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