Temperature, time and fat composition effect on fat bloom formation in dark chocolate
Abstract
Dark chocolate is a mixture of cocoa solids and sucrose in a fatty dispersion that is primarily composed of cocoa butter (CB). However, to achieve various technological and economic goals, many types of chocolate and chocolate coatings produced today contain a mixture of CB and other vegetable fats, which may lead to unexpected physical properties in the final product. The objective of this work was to assess the physical and chemical effects of...
Paper Details
Title
Temperature, time and fat composition effect on fat bloom formation in dark chocolate
Published Date
Oct 1, 2017
Journal
Volume
14
Pages
68 - 75
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