Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems

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Author
Svanberg, L.
Ahrné, L.
Lorén, N.
Windhab, Erich J.
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Date
2011-05
Type
    Journal Article
Publication status
published
External links
Journal / series
Journal of Food Engineering
Volume
104(1)
Pages / Article No.
70 - 80
Publisher
Elsevier
Subject
Food processing; Crystallisation; Kinetics; Microstructure; Cocoa butter; Seeding
Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)  
Notes
Received 3 May 2010, Revised 14 September 2010, Accepted 25 September 2010, Available online 3 December 2010.
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