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Abstract

Cocoa butter, because of its relatively simple compositiom, is polymorphic. Chocolate processing is strongly linked to the crystallization and polymorphic behaviour of the fat phase. Before chocolate can be satisfactorily processed from liquid to solid, it must be tempered. This is a technique of controlled crystallization which is necessary to induce the most stable solid form of cocoa butter in the finished product.

Keywords

Cocoa Butter Polymorphic Form Stage Temperature Dark Chocolate Milk Chocolate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • G. Talbot

There are no affiliations available

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