Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension
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DOI: 10.1007/s00217-024-04542-8
Abstract: Chocolate mass is a cocoa butter-based suspension, which mainly consists of sugar and cocoa particles dispersed in a continuous lipid phase. During chocolate manufacturing, sugar particles have to be ground to sizes below 25–30 µm.… read more here.
Keywords: cocoa butter; butter based; suspension; based suspension ... See more keywords