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Document type:
Zeitschriftenaufsatz 
Author(s):
Hubbes, Stephen-Sven and Braun, Andr{\'e} and Foerst, Petra 
Title:
Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats 
Abstract:
Fat crystal networks result from a crystallization process, forming interlinked crystal aggregates of viscoelastic character. Palm oil-based fat crystal networks, such as chocolate and nougat spreads, often show liquid oil separation during storage because the fat crystal network is too weak to retain the liquid oils trapped within its structure. To explore the relationship between crystallization kinetics and subsequent mechanical properties, i) palm oil from three different geographical origin...    »
 
Journal title:
Food Biophysics 
Year:
2019 
Reviewed:
ja 
Print-ISSN:
1557-1866 
E-ISSN:
1557-1866