| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277761 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠Cocoa butter refining has an impact on milk chocolate quality. ⺠A silica pretreatment improved the oxidative stability of the cocoa butter. ⺠The removal of the FFA during refining affected the chocolate rheology. ⺠The removal of the FFA positively influenced the crystallization kinetics.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Nathalie De Clercq, Kim Moens, Frédéric Depypere, José Vila Ayala, Gijs Calliauw, Wim De Greyt, Koen Dewettinck,