Project Details
Description
The aim of this work is to find new natural additives for the prevention of fat bloom. The addition of such additives do not have to modify the particular rheologiacl properties of chocolate.
| Status | Finished |
|---|---|
| Effective start/end date | 1/10/00 → 1/10/01 |
Keywords
- chocolate
- fat bloom
- emulsifiers
- differential scanning calorimetry
- powder X-ray diffraction
- polymorphism
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