Study of molecular interactions involved by a food emulsifier incorporated into a triglyceridic lattice

Project: PHD

Project Details


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.
Effective start/end date1/10/911/05/98


  • cocoa butter
  • polymorphism
  • intersolubility
  • triglyceride
  • powder X-ray diffraction
  • emulsifier
  • DSC


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