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Factors Influencing the Use of Vegetable Fats in Chocolate

✍ Scribed by Gordon, M. H. ;Padley, F. B. ;Timms, R. E.

Publisher
John Wiley and Sons
Year
1979
Weight
626 KB
Volume
81
Category
Article
ISSN
0931-5985

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✦ Synopsis

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.

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