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Characterizing cocoa butter seed crystals by the oil-in-water emulsion crystallization method

โœ Scribed by Scott A. Hindle; Malcolm J. W. Povey; Kevin W. Smith

Book ID
107490396
Publisher
Springer-Verlag
Year
2002
Tongue
English
Weight
225 KB
Volume
79
Category
Article
ISSN
0003-021X

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๐Ÿ“œ SIMILAR VOLUMES

Kinetics of Crystallization in n-Hexadec
Kinetics of Crystallization in n-Hexadecane and Cocoa Butter Oil-in-Water Emulsions Accounting for Droplet Collision-Mediated Nucleation
โœ Scott Hindle; Malcolm J.W. Povey; Kevin Smith ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 260 KB

Droplet collision is shown to be important in the propagation of nucleation through supercooled oil-in-water emulsions by the use of a novel membrane technique. On the other hand, nucleation mediated by Tween 20 micelles is shown to be of relatively much less importance in both n-hexadecane and coco