ABSTRACT
The influence of several commercially available emulsifiers
on the flow properties, crystallisation and solidification
behaviour as well as on the physical stability of
dark and whole milk chocolate was determined. The
investigations partly showed a pronounced influence on
viscosity and/or yield value of chocolate masses, depending
on the type of emulsifier and its concentration,
which was varied in a technological relevant range.
Besides some effects on the crystallisation behaviour,
the physical stability of filled chocolate was clearly influenced
by the emulsifier in case of alcoholic aqueous
fillings, whereas fat-based fillings were hardly affected
by the emulsifier.


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