The effect of rapid cooling on the fat phase of chocolate

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The effect of rapid cooling on the fat phase of chocolate

The aim of the project was to understand the science behind rapid cooling of chocolate used in the Frozen Cone® process. Differential scanning calorimetry was used to study the effect of slow and rapid cooling on tempered chocolate. On rapid cooling, lower melting polymorphs of cocoa butter were g...

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Bibliographic Details
Main Author:	Baichoo, Nameeta
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2007
Subjects:	Frozen Cone process Tempered chocolate fats Melting and recrystallisation in chocolate
Online Access:	https://eprints.nottingham.ac.uk/11397/

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