The Role of Lecithin and Solvent Addition in Ethylcellulose-Stabilized Heat Resistant Chocolate

Food Biophysics

Volumn 10, Issue 3, 2015, Pages 253-263

  Stortz, Terri A ^a   Laredo, Thamara ^b   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b LAKEHEAD UNIVERSITY   (Canada)

Author keywords

Chocolate; Ethanol; Ethylcellulose; Heat resistance; Lecithin; Sucrose

Indexed keywords

ETHANOL; FLUORESCENCE MICROSCOPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; LECITHIN; MECHANICAL TESTING; SOLVENTS; SPECIFIC HEAT; SUGAR (SUCROSE);

CASEIN MICELLES; CHOCOLATE; COCOA POWDER; ETHYLCELLULOSE; HEAT RESISTANT; SKIM MILK POWDER; SOLVENT SUBSTITUTIONS;

HEAT RESISTANCE;

THEOBROMA CACAO;

EID: 84938993216     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9379-7     Document Type: Article

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