Crystallisation in water-in-cocoa butter emulsions : role of the dispersed phase on fat crystallisation and polymorphic transition
- Submitting institution
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The University of Birmingham
- Unit of assessment
- 12 - Engineering
- Output identifier
- 48840314
- Type
- D - Journal article
- DOI
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10.1016/j.foostr.2016.10.001
- Title of journal
- Food Structure
- Article number
- -
- First page
- 82
- Volume
- 12
- Issue
- -
- ISSN
- 2213-3291
- Open access status
- Compliant
- Month of publication
- November
- Year of publication
- 2016
- URL
-
-
- Supplementary information
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-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
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4
- Research group(s)
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-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- By understanding surface crystallisation and crystal annealing in cocoa butter, this work reports for the first time the design and development of emulsion microstructures that enable water to be included in chocolate, while maintaining the chocolate material properties and organoleptic performance. Subsequently it has been shown that this approach can be used for a range of food emulsions that contain crystallising materials and allow product design for encapsulation and release of substances. This work has led to: a patent (US20120177801A1); further industrial funding (Pladis; contact available on request) to incorporate milk into chocolate; and industrial consultancy with Mondelēz. (contact: Thomas.Curwen@mdlz.com).
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -