Structural and Vibrational Investigations of Mixtures of Cocoa Butter (CB), Cocoa Butter Equivalent (CBE) and Anhydrous Milk Fat (AMF) to Understand Fat Bloom Process

Structural and Vibrational Investigations of Mixtures of Cocoa Butter (CB), Cocoa Butter Equivalent (CBE) and Anhydrous Milk Fat (AMF) to Understand Fat Bloom Process

Some studies found that the proportions of cocoa butter (CB), cocoa butter equivalent (CBE) and milk fatty acid (AMF) tend to influence the blooming delay when mixing them. The goal of our research is to determine the effects of the proportion of CB, CBE and AMF on the structural organization of the...

Full description

Bibliographic Details
Main Authors: Mustapha El Hadri, Serge Bresson, Albane Lecuelle, Fatiha Bougrioua, Vincent Baeten, Van Hung Nguyen, Vincent Faivre, Matthieu Courty
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Applied Sciences
Subjects:
cocoa butter (CB)
cocoa butter equivalent (CBE)
milk fatty acid (AMF)
MIR and Raman spectroscopy
X-ray diffraction
Online Access:https://www.mdpi.com/2076-3417/12/13/6594

Internet

https://www.mdpi.com/2076-3417/12/13/6594

Similar Items