Application of emulsifiers in chocolate: a short review

QR Code

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...

Full description

Bibliographic Details
Main Author:	Hussain, Norhayati
Format:	Conference or Workshop Item
Language:	English
Published:	Halal Products Research Institute, Universiti Putra Malaysia 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/60583/ http://psasir.upm.edu.my/id/eprint/60583/1/M23.pdf

Similar Items

Green leaf lipid extract as a yield stress modifying emulsifier in reduced-fat chocolate
by: Price, Ruth J
Published: (2021)

Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations
by: Kumara, Bakti
Published: (2003)

Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives
by: Wan Ibadullah, Wan Zunairah, et al.
Published: (2024)

Sensory quality of pilot-scale prebiotic chocolates in Malaysia
by: Hussain, Norhayati, et al.
Published: (2014)

Effect of storage conditions on quality of prebiotic dark chocolate.
by: Hussain, Norhayati, et al.
Published: (2013)

Sensory quality of pilot-scale prebiotic chocolates in Malaysia
by: Norhayati, H., et al.
Published: (2014)

Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders
by: Hussin, Norma
Published: (1997)

Comparison of quality characteristics between compound and pure milk chocolate
by: Hussain, Norhayati, et al.
Published: (2018)

Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise
by: Hussain, Norhayati, et al.
Published: (2013)

The Islamic perspective of Halal chocolates
by: Jamal, Parveen
Published: (2011)

Research On Crispy Chocolate Packaging
by: Lee, Suok Fung
Published: (2007)

Cocoa - wonders for chocolate lovers
by: Selamat, Jinap
Published: (2004)

Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise
by: Mohamad, Nur Sadrina, et al.
Published: (2014)

Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
by: Che Man, Yakoob, et al.
Published: (2005)

Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR
by: Rosman, Nurul Natasha, et al.
Published: (2016)

Effects of cocoa polyphenols and dark chocolate on obese adults: a scoping review
by: Halib, Hasmiza, et al.
Published: (2020)

Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
by: Sa'ari, Saiful Bahri, et al.
Published: (2016)

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
by: Abdul Halim, Halimatun Sa’adiah, et al.
Published: (2018)

The effect of cocoa clones on chocolate flavour
by: Abd. Samah, Othman, et al.
Published: (2010)

Evaluation on quality of heat resistance chocolate
by: Mirghani, Mohamed Elwathig Saeed, et al.
Published: (2011)

Performance & Emission Characteristic Of Emulsified Biofuel Application In Diesel Engine
by: Hamid, Mohd Fadzli
Published: (2017)

Performance & Emission Characteristic Of Emulsified Biofuel Application In Diesel Engine
by: Hamid, Mohd Fadzli
Published: (2017)

A study on production of emulsified biodiesel
by: Muhammad Asyraf, Jusoh
Published: (2013)

Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.
by: Moazami, Farahany Elham, et al.
Published: (2008)

Malaysian cocoa of chocolates: a story of antioxidants and more ....
by: Ismail, Amin
Published: (2015)

The effect of rapid cooling on the fat phase of chocolate
by: Baichoo, Nameeta
Published: (2007)

Material properties of chocolate relevant to texture perception
by: Bramante, F.
Published: (2016)

Gum Arabic: a narrative emulsifying agent
by: Mirghani, Mohamed Elwathig Saeed, et al.
Published: (2011)

Producing a lycopene nanodispersion: the effects of emulsifiers
by: Yussof, Nor Shariffa, et al.
Published: (2016)

Development of Emulsified Wastewater Treatment System
by: Mohd Najib, Razali, et al.
Published: (2014)

Development of emulsified wastewater treatment system
by: Hon Yvain, Chong
Published: (2014)

Engine Performance and Emission of Emulsified Biodiesel
by: Amir, Aziz, et al.
Published: (2014)

Kesan penggunaan inulin dan coklat berinulin terhadap pertumbuhan in vitro bifidobakteria (Effects of inulin and inulin containing chocolate on in vitro growth of bifidobacteria)
by: Norhayati Hussain,, et al.
Published: (2012)

Comparison of caffeine contents in dark chocolate and white chocolate using high performance liquid chromatography (HPLC) / Nur Tiara Abd Halim
by: Abd Halim, Nur Tiara
Published: (2017)

Mechanics of 3D printing process of white chocolate
by: Muhamad Parid, Dzieda, et al.
Published: (2025)

Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures
by: Cheong, Ai Mun, et al.
Published: (2018)

Application of emulsified acids on sandstone formation at elevated temperature conditions: an experimental study
by: Shafiq, M., et al.
Published: (2018)

Applicability of virtopsy in veterinary practice: a short review
by: Ibrahim, Abdulazeez Okene, et al.
Published: (2012)

Detection and quantification of palm mid-fraction in a chocolate model system
by: Farahany, Elham Moazami, et al.
Published: (2008)

Investigating the compressibility and flowability of cocoa powders: a solution for chocolate industry
by: Ali, Muhammad Azhar, et al.
Published: (2023)