Formulation engineering of water in cocoa - Butter emulsion

Journal of Food Engineering

Volumn 142, Issue , 2014, Pages 100-110

  Sullo, Antonio ^a   Arellano, Marcela ^a   Norton, Ian T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Cocoa butter; DSC; Emulsion; Microstructure; Particle size; Rheology; Texture

Indexed keywords

COCOA; DROP BREAKUP; EMULSIFICATION; EMULSIONS; MICROSTRUCTURE; OSTWALD RIPENING; PARTICLE SIZE; RHEOLOGY; TEXTURES;

COCOA BUTTER; FORMULATION ENGINEERING; POLYGLYCEROL POLYRICINOLEATE; PRESENCE OF WATER; RHEOLOGICAL PROPERTY; SCRAPED SURFACE HEAT EXCHANGERS; SOYBEAN LECITHINS; VISCOSITY INCREASE;

DAIRIES;

EID: 84903724307     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.05.025     Document Type: Article

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