Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

Chocolate is a posh comfortable materials characterised by stable particles (cocoa powder, milk stable particles and sugar crystals) dispersed in a crystallized fats matrix largely composed of cocoa butter (CB). Important chocolate properties comparable to snap, and visible look are strongly dependent on the inside molecular association (polymorph), measurement and form, in addition to the … Read more