Aplikasi penggunaan Mono Di-Acyl Glycerol (MDAG) untuk meningkatkan stabilitas dan titik leleh dark chocolate [Application of Mono Di-Acyl Glycerol (MDAG) to Improve Stability and Melting Point of Dark Chocolate]
Chocolate is one of the processed cocoa products in the form of a water-in-oil (w/o) emulsion. In its production, cocoa powder, sugar, and vanilla are evenly dispersed in cocoa butter by using lecithin as an emulsifier. Lecithin is an effective emulsifier used to w/o emulsions due to its HLB ranging...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2022-03-01
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| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
| Subjects: | |
| Online Access: | https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/5437 |