Development of fat-reduced 3D printed chocolate by substituting cocoa butter with water-in-oil emulsions
Siqi You, Qingrong Huang, Xuanxuan Lu
Topics & Concepts
Food scienceMilk ChocolateEmulsionGum arabicChemistryButterfatDifferential scanning calorimetrySugarViscosityCOCOA BEANWater activityChocolate milkIce creamMaterials scienceWater contentLinseed oilMilk fatOrganic chemistryThermodynamicsFermentationEngineeringGeotechnical engineeringPhysicsComposite materialFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes