Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content

With an increasing consumption of lipids nowadays, decreasing the fat content in food products has become a trend. Chocolate is a fat-based suspension that contains about 30%wt fat. Reducing fat content causes an increase in the molten chocolate viscosity. This leads to 2 major issues: difficulties...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 2007-11, Vol.72 (9), p.E541-E552
Hauptverfasser:	Do, T-A.L, Hargreaves, J.M, Wolf, B, Hort, J, Mitchell, J.R
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis of Variance Biological and medical sciences Cacao - chemistry Chocolate Confectionery products and chocolate industries, honey Dietary Fats flow Food Analysis - methods Food industries food quality Food science Fundamental and applied biological sciences. Psychology Hardness Impact analysis lipid content melting melting properties model food systems mouthfeel Oils & fats Particle Size particle size distribution particles pasticle size distribution reduced fat foods rheological properties Rheology Shear Strength texture Viscosity
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!