Factors Influencing the Use of Vegetable Fats in Chocolate
- 1 January 1979
- journal article
- research article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 81 (3) , 116-121
- https://doi.org/10.1002/lipi.19790810305
Abstract
The phase behaviour of binary mixtures of cocoa butter with three types of confectionery fat are described. The information allows us to predict the levels at which different types of fat can be mixed with cocoa butter to provide satisfactory chocolate products.Keywords
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