Influence of natural additives on structural and rheological properties of chocolate

Project: Research

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.
StatusFinished
Effective start/end date1/10/001/10/01

Keywords

  • chocolate
  • fat bloom
  • emulsifiers
  • differential scanning calorimetry
  • powder X-ray diffraction
  • polymorphism