Solidification and polymorphism in cocoa butter and the blooming problems.

Citation:

Judith Schlichter-Aronhime and Nissim. Garti. 1988. “Solidification and polymorphism in cocoa butter and the blooming problems.” Surfactant Science Series, 31, Cryst. Polymorphism Fats Fatty Acids, Pp. 363–393.

Abstract:

A review and discussion with 74 refs. The chem. properties, compn., phase behavior and polymorphism, with and without added fats and impurities, are discussed with respect to the bloom problem and the role of tempering. [on SciFinder(R)]
Last updated on 05/27/2020