Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate

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Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate

This study aims to evaluate the effect of sucrose replacer mixtures (erythritol, mannitol, or tagatose in combination with inulin or polydextrose) on the crystal morphology, particle size distribution, rheology, melting properties, and fat polymorphism of dark compound chocolate. The result showed t...

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Bibliographic Details
Main Authors:	Wong, Keat Yi, Thoo, Yin Yin, Tan, Chin Ping, Siow, Lee Fong
Format:	Article
Language:	English
Published:	Elsevier 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/105700/ http://psasir.upm.edu.my/id/eprint/105700/1/1-s2.0-S0308814623017363-main.pdf

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