Open AccessJournal Article
The possibilities for using hydrogenated, fractionated or interesterified milk fat in chocolate.
R. E. Timms,J. V. Parekh +1 more
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This article is published in Lwt - Food Science and Technology.The article was published on 1980-01-01 and is currently open access. It has received 30 citations till now. The article focuses on the topics: Interesterified fat & Milk Chocolate.read more
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Fat bloom in chocolate and compound coatings
TL;DR: In this paper, a comparison of the effects of various parameters on bloom formation, either as accelerators or inhibitors, provides insight into the similarities and differences in these phenomena and a global view of the mechanisms of bloom formation in both chocolates and compound coatings is suggested.
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Effect of milk fat fractions on fat bloom in dark chocolate
TL;DR: In this paper, anhydrous milk fat was dissolved in acetone (1∶4 wt/vol) and progressively fractionated at 5°C increments from 25 to 0°C.
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Lipase catalyzed modification of milkfat.
TL;DR: This review examines lipase-mediated modification of milkfat with special attention to industrial applications of lipases for producing structured and modified milkfat for improved physical properties and digestibility, reduced caloric value, and flavor enhancement.
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Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions
Serpil Metin,Richard W. Hartel +1 more
TL;DR: In this article, the authors applied the Avrami equation to isothermal crystallization of binary mixtures of cocoa butter with milk fat and milk fat fractions, and found that the mechanism was instantaneous heterogeneous nucleation followed by spherulitic growth.