A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics

A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics

[Display omitted] •Cocoa butter equivalents (CBE) are novel ingredients for chocolate products.•CBE composition affects number of phases and kinetics of crystallization.•TAGs of

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Veröffentlicht in:Food research international 2024-02, Vol.177, p.113864-113864, Article 113864
Hauptverfasser: Simone, Elena, Rappolt, Michael, Ewens, Holly, Rutherford, Tom, Marty Terrade, Stephanie, Giuffrida, Francesca, Marmet, Cynthia
Format: Artikel
Sprache:eng
Schlagworte:
calorimetry
chemical composition
chocolate
chromatography
Cocoa butter
Crystallization
food research
mangoes
microscopy
seeds
sunflower oil
sweets
thermodynamics
Triacylglycerides (TAGs)
triacylglycerols
X-radiation
X-ray scattering
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Zusammenfassung:[Display omitted] •Cocoa butter equivalents (CBE) are novel ingredients for chocolate products.•CBE composition affects number of phases and kinetics of crystallization.•TAGs of
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113864