The exchange rate between dissolved tripalmitin and tripalmitin crystals

Colloids and Surfaces B: Biointerfaces

Volumn 21, Issue 1-3, 2001, Pages 239-243

  Haghshenas, Negin ^a   Smith, Paul ^a   Bergenståhl, Björn ^b  

^a INSTITUTE FOR SURFACE CHEMISTRY   (Sweden)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Chocolate bloom; Exchange rate; Migration; Radioactive labelling; Triglyceride

Indexed keywords

CRYSTALLIZATION; CRYSTALS; DEMODULATORS; DIFFUSION; DISPERSIONS; DISSOLUTION;

EXCHANGE RATE;

OILS AND FATS;

FAT; MEDIUM CHAIN TRIACYLGLYCEROL; OIL; TRIPALMITIN;

CONCENTRATION RESPONSE; CONFERENCE PAPER; CRYSTAL STRUCTURE; CRYSTALLIZATION; DIFFUSION; DISPERSION; DISSOLUTION; PRIORITY JOURNAL; SURFACE PROPERTY;

EID: 0034982159     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(01)00176-X     Document Type: Conference Paper

References (9)

1. Kinetik der fettmigration in schokoladenprodukten. Teil III. Fettreif
2. Kinetik der fettmigration in schokoladenprodukten Teil II. Einfluss von lagertemperatur; Diffusionskoeffizient, Festfettgehalt
3. Emulsifiers as additives in fats: Effect on polymorphic transformations and crystal properties of fatty acids and triglycerides
4. Fat polymorphism and crystal seeding effects on fat bloom stability of dark chocolate
5. Relation of fat bloom in chocolate to polymorphic transition of cocoa butter
6. Mechanism of fat bloom development on chocolate
7. Fat bloom in chocolates and confectionery coatings: A review
8. A thermodynamic investigation of tripalmitin