Effect of accumulated strain on fat bloom in CBS-based compound chocolates

Koizumi, H; Kimura, K; Takagi, M; Michikawa, S; Hirai, Y; Sato, K; Ueno, S

Koizumi, H (通讯作者),Hiroshima Univ, Grad Sch Integrated Sci Life, 1-4-4 Kagamiyama, Higashihiroshima 7398528, Japan.;Koizumi, H (通讯作者),Hiroshima Univ, Sch Appl Biol Sci, 1-4-4 Kagamiyama, Higashihiroshima 7398528, Japan.

CRYSTENGCOMM, 2023; 25 (32): 4562

Abstract

Understanding the phase behavior of cocoa butter substitute (CBS)-based compound chocolates is important for improving the deliciousness of confection......

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