Manufacture and Application of Water-in-Oil Emulsions to Induce the Aggregation of Sucrose Crystals in Oil: A Model for Melt-resistant Chocolate

Food Biophysics

Volumn 7, Issue 2, 2012, Pages 124-131

  Killian, Lauren Ashworth ^a   Coupland, John N ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Chocolate; Emulsions; Homogenization

Indexed keywords

ADDED WATER; AVERAGE DIAMETER; CAPILLARY FORCE; CHOCOLATE; CROSSFLOW MEMBRANES; HOMOGENIZATION; HOMOGENIZERS; MELTABILITY; POLYGLYCEROLS; PRIMARY MECHANISM; SOLID PRODUCTS; SOLID SAMPLES; SUCROSE CRYSTALS; SUGAR CRYSTALS; W/O EMULSIONS; WASHING-OUT; WATER ADDITION; WATER IN OIL EMULSIONS;

ADHESION; EMULSIFICATION; HEXANE; MUSCULOSKELETAL SYSTEM; PHOSPHOLIPIDS; SUGAR (SUCROSE); SUGAR MANUFACTURE; SUGARS;

EMULSIONS;

THEOBROMA CACAO;

EID: 84861652007     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9249-0     Document Type: Article

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