Project Details
Description
The addition of emulsifiers palliates to the degradation of chocolate products and delays the bloom formation. A study of the structural and thermal properties of mixtures of triglycerides /emulsifiers has been undertaken.
| Status | Finished |
|---|---|
| Effective start/end date | 1/10/91 → 1/05/98 |
Keywords
- cocoa butter
- polymorphism
- intersolubility
- triglyceride
- powder X-ray diffraction
- emulsifier
- DSC
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