Green leaf lipid extract as a yield stress modifying emulsifier in reduced-fat chocolate

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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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Bibliographic Details
Main Author:	Price, Ruth J
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2021
Subjects:	Chocolate Green leaf lipid extract Reduced-fat chocolate Emulsifier
Online Access:	https://eprints.nottingham.ac.uk/67064/

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