Influence of low-melting milk fat fraction on crystallization and physical properties of chocolate

• Published in: British food journal (1966) Vol. 114; no. 6; pp. 868 - 879
• Main Authors: Pajin, B, Radujko, I, Šereš, Z, Šoronja Simovi, D, Gyura, J, Saka, M
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Group Publishing Limited 08.06.2012
• Subjects: Behavior; Chocolate; Cocoa; Cocoa butter; Cooling; Crystallization; Influence; Laboratories; Melting points; Milk; NMR; Nuclear magnetic resonance; Nutrition research; Oils & fats; Optimization; Physical properties; Rheology; Shear stress; Softness; Sunflowers; Temperature; Viscosity; Chocolate; Rheology; Milk fat fraction; Solid fat content; Crystallization; Milk

Purpose - Investigated milk fat fraction differs in physical attributes, first of all in melting point and solid fat content and its influence on crystallization process of cocoa butter i.e. chocolate mass. It means that this fraction slows down crystallization rate, decreases melting point of mixtu...