The presence of crystalline sugar limits the influence of emulsifiers on cocoa butter crystallization
Selvyn Simoes, Enea Lelaj, Dérick Rousseau
Topics & Concepts
SugarLecithinChemistryCrystallizationFood scienceCitric acidNucleationAmmoniumOrganic chemistryChromatographyFood Chemistry and Fat AnalysisProteins in Food SystemsFood composition and properties