Modelling the rapid cooling and casting of chocolate to predict phase behaviour

Effect of Tween 20 on the Properties of Stearate Oleogels: an in‐Depth Analysis

“…The temperature axis was converted into inverse of temperature axis so as to convert the profile into a logistic function (Eq. 8) [25]. The crystallization temperature (T 0 ) of Tween 20-containing oleogels was higher as compared to the control (T1).…”

“…The optical density vs time profiles were fitted with logistic function (Eq. 7) to calculate the rate of crystallization (k) and time required for the completion of 50 % crystallization (t 0 , an indicator of induction time of nucleation) ( Figure S4a) [25]. The induction time of nucleation of the Tween 20-containing oleogels was delayed.…”

Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

“…Chocolate is a complex food product with sensory properties that are controlled mainly by the crystal structure and polymorphism of cocoa butter (Le Reverend, Smart, Fryer, & Bakalis, 2011). These properties of the microstructure determine macro-scale properties, such as hardness and melting profile in the mouth (Braipson-Danthine & Deroanne, 2004;Le Reverend et al, 2011). Hardness plays an important role in the sensory assessment of chocolate (Viaene & Januszewska, 1999).…”

Delivery of lactase using chocolate-coated agarose carriers

“…The weight of the non-coated carriers incubated in buffer or stomach-and intestine-simulating solutions did not decrease significantly (Table 1). In contrast, the weight of the chocolate-coated carriers decreased bỹ 65%, suggesting that the chocolate coat dissolved quite easily at 37°C (Le Reverend, Smart, Fryer, & Bakalis, 2011). As most of the weight of the chocolate-coated carriers was due to the coating, this result is desirable.…”