Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization

Modified soy lecithins are introduced in chocolate processing as an alternative to standard lecithin to improve rheological characteristics and the fat crystallization process. The influence of the type of these additives (hydroxylated, enzymatically hydrolyzed, acetylated, and defatted lecithins) a...

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Veröffentlicht in:	European journal of lipid science and technology 2016-10, Vol.118 (10), p.1539-1549
Hauptverfasser:	Miyasaki, Eriksen Koji, Luccas, Valdecir, Kieckbusch, Theo Guenter
Format:	Artikel
Sprache:	eng
Schlagworte:	Cocoa butter Crystallization Melting Modified lecithins Polymorphism
Online-Zugang:	Volltext
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