Impact of limonene on the physical properties of reduced fat chocolate

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 10, 2008, Pages 911-920

  Do, T A L ^a   Vieira, J ^b   Hargreaves, J M ^b   Wolf, B ^a   Mitchell, J R ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Chocolate; Cocoa butter; Crystallization; Limonene; Viscosity

Indexed keywords

COCOA; CRYSTALLIZATION; HARDNESS; HYDROPHOBICITY; VISCOSITY;

CHOCOLATE; COCOA BUTTER; CONTINUOUS PHASE; HYDROPHOBIC COMPOUNDS; LIMONENE; LOW MOLECULAR WEIGHT; PARTICULATE SUSPENSIONS; SOLID FAT CONTENT;

MONOTERPENES;

THEOBROMA; THEOBROMA CACAO;

EID: 51749107450     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1281-3     Document Type: Article

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