Effects of sorbitan monostearate and monooleate on the crystallization and consistency behaviors of cocoa butter

JAOCS, Journal of the American Oil Chemists' Society

Volumn 91, Issue 7, 2014, Pages 1111-1120

  Masuchi, Monise Helen ^a   Grimaldi, Renato ^a   Kieckbusch, Theo Guenter ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Chocolate; Cocoa butter; Consistency; Crystallization; Emulsifier; Fat bloom; Microstructure; Sorbitan monooleate; Sorbitan monostearate; Structuration

Indexed keywords

COCOA; CRYSTALLIZATION; EMULSIFICATION; MICROSTRUCTURE; STEARIC ACID;

CHOCOLATE; COCOA BUTTER; CONSISTENCY; EMULSIFIER; FAT BLOOM; SORBITAN MONOOLEATE; SORBITAN MONOSTEARATE; STRUCTURATION;

EMULSIONS;

THEOBROMA; THEOBROMA CACAO;

EID: 84903754729     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-014-2469-3     Document Type: Article

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