| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277859 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠Water in oil cocoa butter emulsions were produced using margarine technology. ⺠Small droplets, typically 3-5 μm, could be produced using this process. ⺠Tempering was mimicked to produce polymorphic form V (β2) during emulsification. ⺠Sintered crystalline shells were observed at the oil/water interface.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
J.E. Norton, P.J. Fryer,