Crystallization Behavior of Plant-Based Fat Blends Formulated as an Alternative for Anhydrous Milk Fat in Milk Chocolate-Reference-Cited by-同舟云学术

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Crystallization Behavior of Plant-Based Fat Blends Formulated as an Alternative for Anhydrous Milk Fat in Milk Chocolate

Published:2025-04-04 Issue:8 Volume:25 Page:2700-2716
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Fiore Cecilia¹²,Rutherford Tom³,Giuffrida Francesca⁴,Marmet Cynthia⁴,Simone Elena¹²⁵⁶^ORCID

Affiliation:

1. Department of Applied Science and Technology (DISAT)

2. Politecnico di Torino

3. Nestlé Product Technology Centre Confectionery, Haxby Road, York YO31 8TA, U.K.

4. Nestlé Research, Vers-chez-les-Blanc, Lausanne 26 1000, Switzerland

5. School of Food Science and Nutrition, Food Colloids and Bioprocessing Group

6. University of Leeds

Funder

H2020 European Research Council

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.cgd.5c00227

Reference55 articles.

1. Chocolate and Cocoa Butter—Structure and Composition

2. Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

3. Effect of milk fat fractions on fat bloom in dark chocolate

4. Hydrogenated Milk Fat as an Inhibitor of the Fat Bloom Defect in Dark Chocolate

5. Influence of high-melting milk fat fraction on quality and fat bloom stability of chocolate

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