Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition

QR Code

Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition

The present work is one of the first to focus on the role of emulsified water droplets on the crystallisation behaviour of water-in-cocoa butter emulsions under quiescent conditions (i.e. absence of any externally applied force). Cocoa butter (CB) systems were designed to progressively increase the...

Full description

Bibliographic Details
Main Authors:	Di Bari, Vincenzo, Macnaughtan, William, Norton, Jennifer, Sullo, Antonio, Norton, Ian
Format:	Article
Published:	Elsevier 2016
Subjects:	Cocoa butter Cystallisation Polymorphism Microstructure Emulsions
Online Access:	https://eprints.nottingham.ac.uk/42555/

Similar Items

Characteristics of Malaysian, Sulawesian and Brazilian Cocoa Butters, Their Blends and Chocolate
by: Abdul Hamid, Mansoor
Published: (1997)

Enzymatic interesterification, fractional crystallisation and its physicochemical properties of palm-based cocoa butter equivalent with high palmitoyl-oleoyl-stereoyl level
by: Mohamad Alwi, Siti Maslina
Published: (2018)

Fractional extraction of coconut oil by supercritical fluid extraction and its application as cocoa butter substitute in chocolate production
by: Abdul Halim, Halimatun Sa'adiah
Published: (2017)

Emulsion and microstructure design for controlled digestion
by: Liu, Wentao
Published: (2018)

The role of endogenous lipids in the emulsifying properties of cocoa
by: Gould, Joanne M., et al.
Published: (2016)

Development of segmented flow crystallisers for in situ X-ray diffraction analysis
by: Galtry, Elizabeth Sarah
Published: (2025)

Characterization of natural peanut butter produced by one-stage fine grinding method using ultra-high speed grinder
by: Mohd Rozalli, Norazatul Hanim
Published: (2015)

The colloidal properties of fluorocarbon emulsions
by: Purewal, Tarlochan Singh
Published: (1977)

Effects of Organic-Based and Foliar Fertilizers on the Growth, Yield and Quality of Cocoa (Theobroma Cacao L.)
by: Nordin, Noordiana
Published: (2007)

Mechanims of lactose crystallisation
by: Dincer, Tuna
Published: (2000)

Protein crystallisation in space.
by: Universiti Putra Malaysia, Research Management Centre
Published: (2009)

Characterisation And Crystallisation Of Deptor
by: Yeap, Kean Heng
Published: (2021)

Effects of different light intensities and damage caused by mirids on cocoa photosynthesis
by: Muhamad, R., et al.
Published: (2001)

The Use of Endomycorrhiza in Rehabilitating Matured Cocoa Stands
by: Maria Viva Rini,
Published: (1996)

Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure
by: Mirhosseini, Hamed, et al.
Published: (2009)

Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties
by: Lim, Hong Ngee, et al.
Published: (2009)

Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures
by: Mohd Rozalli, Norazatul Hanim, et al.
Published: (2016)

Polymer-mediated crystallisation of proteins
by: Zhu, Jing
Published: (2015)

Polymer mediated protein crystallisation
by: Nikolaidi, Dimitra
Published: (2013)

In situ monitoring of pharmaceutical crystallisation
by: Aina, Adeyinka Temitope
Published: (2012)

Integration of precision agriculture strategies to improve cocoa productivity and quality
by: Tee, Yei Kheng
Published: (2019)

Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.
by: Mirhosseini, Hamed, et al.
Published: (2010)

Demulsification efficiency of water-in-oil emulsion using non-ionic surfactants
by: Abdulredha, Murtada Mohammed
Published: (2019)

Persistence of Selected Pyrethroids in the Cocoa Ecosystem and its Toxicity on the Black Cocoa Ant, Dolichoderus Thoraocus Smith (Hymenoptera: Formicidae)
by: Ginting, Sulaiman
Published: (2001)

Vascular Streak Dieback of Cocoa in West Malaysia
by: Mior Ahmad, Zainal Abidin
Published: (1982)

Polymorphism of Haemoglobin-e in Selected Malaysian and the Maldives Populations
by: Saleem, Mohamed
Published: (2011)

Process for fractional crystallisation of palm-based diacylglycerol fat
by: Abdul Latip, Razam, et al.
Published: (2010)

The Cocoa Black Ant-Mealybugrelationship: Artificial Establishment of Cataenococcus Hispidus (Homoptera: Pseudococcidae) on Cocoa
by: Ang, Ban Na
Published: (1988)

The emerging application of ultrasound in lactose crystallisation
by: Zamanipoor, Mohammad, et al.
Published: (2014)

The role of impurities and additives in the crystallisation of gypsum
by: Muryanto, Stefanus
Published: (2002)

Competitiveness analysis of the Malaysian cocoa industry
by: Jeffery, Farniza Shareen
Published: (2014)

Relationship Between The Black Cocoa Ant, Dolichoderus Thoracicus Smith (Hymenoptera: Formicidae) and the Cocoa Pod Borer, Conopomorpha Cramerella Snellen(Lepidoptera: Gracillarlldae) in a Cocoa-Coconut Ecosystem
by: See, Yee Ai
Published: (1996)

Influence Of Ph And Different Emulsion Components On Stability And Physicochemical Properties Of Canola Oil-In-Water Emulsion
by: Rasnani, Negar Mohammadian
Published: (2010)

The Effects of Water Availability on Mature Cocoa Plant
by: Yeedum, Ibrohem
Published: (1988)

Influence of Emulsion Components on Physicochemical Properties and Release of the Volatile Flavor Compounds from Orange Beverage Emulsion
by: Mirhosseini, Seyed Hamed
Published: (2007)

Improvement of Charge Characteristics of Oxisols Using Basalt and Rice Husk Compost for Cocoa Growth
by: Anda, Markus
Published: (2006)

Fermentation of cocoa (Theobroma cacao L.) beans using Candida sp. and Blastobotrys sp
by: Mahazar, Nurul Husna
Published: (2015)

Investigation into the effect of formulation on intravenous lipid emulsion metabolism using a novel in vitro fluorescent assay
by: Dougall, Paul W.R.
Published: (2016)

Optimization of process conditions and emulsion composition, and their effects on emulsion and encapsulation properties of spray-dried fish oil powder
by: Tirgar, Mina
Published: (2012)

Effects Of Polyphenol And Ph On Cocoa Flavour Precursors And Flavour Compounds Using Lipidic Model System
by: Sofian Seng, Noor Soffalina
Published: (2009)