Application of emulsifiers in chocolate: a short review

Emulsifiers have long been used to modify the flow properties of chocolate masses, texture, influence sensitivity to relative humidity, temperature, tempering behaviour, susceptibility to fat bloom, stability against fat migration from fillings, and stability against oxidation. These have driven the...

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Bibliographic Details
Main Author: Hussain, Norhayati
Format: Conference or Workshop Item
Language:English
Published: Halal Products Research Institute, Universiti Putra Malaysia 2014
Online Access:http://psasir.upm.edu.my/id/eprint/60583/1/M23.pdf
http://psasir.upm.edu.my/id/eprint/60583/
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