Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives

Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives

An emulsifier is incorporated to delay the fat bloom formation and improve the overall quality of dark chocolate. This study aims to investigate the effects of different emulsifiers on the physical properties and stability of fat bloom in dark chocolate with cocoa butter alternatives (CBAs). Dark ch...

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Bibliographic Details
Main Authors: Wan Ibadullah, Wan Zunairah, Han, Tan Zi, Xuan, Chung Ying, Ahmad, Nur Fatin Natasya, Ishak, Izzreen, Khaironi, Johari, Mustapha, Nor Afizah, Ismail-Fitry, Mohammad Rashedi, Sukor, Rashidah, Zainal Abedin, Nur Hanani, Mahmud Ab Rashid, Nor-Khaizura
Format: Article
Language:English
Published: Hibiscus Publisher 2024
Online Access:http://psasir.upm.edu.my/id/eprint/118211/
http://psasir.upm.edu.my/id/eprint/118211/1/118211.pdf

Internet

http://psasir.upm.edu.my/id/eprint/118211/
http://psasir.upm.edu.my/id/eprint/118211/1/118211.pdf

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