Generating structure in soft solids: heat stable milk chocolate
Addition of small amounts of glycerol to milk chocolate during the tempering stage can yield a product which exhibits enhanced mechanical strength and retards motion of the continuous phase (cocoa butter, a mixture of fats) of this dense granular suspension above the fat melting point. The mechanism...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125001182 |
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