Effects of processing and added ingredients on oil diffusion through cocoa butter using magnetic resonance imaging-Reference-Cited by-同舟云学术

Effects of processing and added ingredients on oil diffusion through cocoa butter using magnetic resonance imaging

Published:2016 Issue:91 Volume:6 Page:88498-88507
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Wang Hao¹²³,Shi Xun¹²³,Paluri Sravanti⁴²³,Maleky Farnaz¹²³

Affiliation:

1. Department of Food Science and Technology

2. The Ohio State University

3. USA

4. Department of Food, Agricultural and Biological Engineering

Abstract

This study investigates the diffusion of oil in different blends of cocoa butter with sugar and lecithin, processed under different crystallization conditions (0 and 250 s⁻¹ shearing rate).

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA11196C

Reference40 articles.

1. Fat, Moisture, and Ethanol Migration through Chocolates and Confectionary Coatings

2. Fat bloom in chocolate and compound coatings

3. Kinetics of fat migration within chocolate products. Part III: fat bloom

4. Hazelnut oil migration in dark chocolate – kinetic, thermodynamic and structural considerations

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