Green leaf lipid extract as a yield stress modifying emulsifier in reduced-fat chocolate
Chocolate is a composite material of sugar and cocoa particles, sometimes also containing milk powder, in a crystallised fat phase of mostly cocoa butter. As a melt above 40°C, chocolate represents a highly-filled suspension, often formulated close to the maximum packing fraction, especially in the...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2021
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| Online Access: | https://eprints.nottingham.ac.uk/67064/ |