Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt

European Food Research and Technology

Volumn 220, Issue 2, 2005, Pages 131-135

  Nebesny, Ewa ^a   Żyżelewicz, Dorota ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Chocolate; Isomalt; Lecithin; Rheological properties

Indexed keywords

COMPUTER OPERATING SYSTEMS; CONCENTRATION (PROCESS); COSTS; FLAVORS; SUGAR (SUCROSE); VISCOSITY;

CHOCOLATE; ISOMALT; LECITHIN; RHEOLOGICAL PROPERTIES;

DAIRY PRODUCTS;

THEOBROMA CACAO;

EID: 17444363808     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1009-z     Document Type: Article

References (12)

1. Anonim (1997) Kennedy's Confect 8:11-13
2. Anonim (1995) Food Marketing Technol 2:14, 17
3. Chevalley J (1991) J Text Stud 22:219-229
4. Finke A (1965) Handbuch der Kakaoerzeugnisse. Springer, Berlin Heidelberg New York, 357 pp
5. Koutsonikolis A. et al. (1997) Kennedy's Confect 8:30-34
6. OICC (1973) Viscosity of chocolate: determination of Casson yield value and Casson plastic viscosity, p 10
7. Polish Norm (1998) PN-A-88032
8. Rousset P, Sellappan P, Daoud P (2002) J Chromatogr A 969:97-101
9. Schmitt H (1994) Food Marketing Technol 3:21-22, 24-25
10. Söndergaard C (1987) Conference, Wiesbaden, Germany, Proceedings, pp 3-10
11. Steiner EH (1958) Rev Int Chocolat 13:290
12. Woods LC (1976) Gordian 1708:53-57