logo
Loading...
Tempering of cocoa butter and chocolate using minor lipidic components
Food Science and TechnologyNature Communications

Tempering of cocoa butter and chocolate using minor lipidic components

J. Chen, S. M. Ghazani, et al.

This groundbreaking study by Jay Chen and colleagues reveals how adding minor non-triglyceride lipidic components to cocoa butter can revolutionize chocolate tempering. By enhancing crystallization and stabilizing the ideal Form V polymorph, their findings promise to simplify the tempering process, yielding chocolate with remarkable properties comparable to commercial standards.... show more
Citation Metrics
Citations
94
Influential Citations
0
Reference Count
22
Citation by Year

Note: The citation metrics presented here have been sourced from Semantic Scholar and OpenAlex.

Listen, Learn & Level Up
Over 10,000 hours of research content in 25+ fields, available in 22+ languages.
No more digging through PDFs, just hit play and absorb the world's latest research in your language, on your time.
listen to research audio papers with researchbunny