Application of emulsifiers in chocolate: a short review
Emulsifiers have long been used to modify the flow properties of chocolate masses, texture, influence sensitivity to relative humidity, temperature, tempering behaviour, susceptibility to fat bloom, stability against fat migration from fillings, and stability against oxidation. These have driven the...
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| Format: | Conference or Workshop Item |
| Language: | English |
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Halal Products Research Institute, Universiti Putra Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60583/ http://psasir.upm.edu.my/id/eprint/60583/1/M23.pdf |
| _version_ | 1848854235676934144 |
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| author | Hussain, Norhayati |
| author_facet | Hussain, Norhayati |
| author_sort | Hussain, Norhayati |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Emulsifiers have long been used to modify the flow properties of chocolate masses, texture, influence sensitivity to relative humidity, temperature, tempering behaviour, susceptibility to fat bloom, stability against fat migration from fillings, and stability against oxidation. These have driven the development of various emulsifiers from various sources (plant/ conventional, chemical and enzymatic method) for application in food. This short review focuses on the role of common emulsifiers applied for improvement of chocolate quality in order to meet the consumers or producers demand. |
| first_indexed | 2025-11-15T11:06:39Z |
| format | Conference or Workshop Item |
| id | upm-60583 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:06:39Z |
| publishDate | 2014 |
| publisher | Halal Products Research Institute, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-605832018-06-07T08:46:15Z http://psasir.upm.edu.my/id/eprint/60583/ Application of emulsifiers in chocolate: a short review Hussain, Norhayati Emulsifiers have long been used to modify the flow properties of chocolate masses, texture, influence sensitivity to relative humidity, temperature, tempering behaviour, susceptibility to fat bloom, stability against fat migration from fillings, and stability against oxidation. These have driven the development of various emulsifiers from various sources (plant/ conventional, chemical and enzymatic method) for application in food. This short review focuses on the role of common emulsifiers applied for improvement of chocolate quality in order to meet the consumers or producers demand. Halal Products Research Institute, Universiti Putra Malaysia 2014 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60583/1/M23.pdf Hussain, Norhayati (2014) Application of emulsifiers in chocolate: a short review. In: Malaysia International Halal Research & Education Conference 2014 (MIHREC 2014), 2-4 Dec. 2014, Marriott Putrajaya Hotel, Malaysia. (pp. 241-248). |
| spellingShingle | Hussain, Norhayati Application of emulsifiers in chocolate: a short review |
| title | Application of emulsifiers in chocolate: a short review |
| title_full | Application of emulsifiers in chocolate: a short review |
| title_fullStr | Application of emulsifiers in chocolate: a short review |
| title_full_unstemmed | Application of emulsifiers in chocolate: a short review |
| title_short | Application of emulsifiers in chocolate: a short review |
| title_sort | application of emulsifiers in chocolate: a short review |
| url | http://psasir.upm.edu.my/id/eprint/60583/ http://psasir.upm.edu.my/id/eprint/60583/1/M23.pdf |