Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals
Shimpei Watanabe, Shinichi Yoshikawa, Kiyotaka Sato
Topics & Concepts
Stearic acidDark chocolateChemistryOleic acidFatty acidPalmitic acidFood scienceTernary operationOrganic chemistryChromatographyBiochemistryComputer scienceProgramming languageFood Chemistry and Fat AnalysisProteins in Food SystemsPhase Equilibria and Thermodynamics