date:May 26, 2012
The study Effect of Limonene on the Crystallization of Cocoa Butter published in the Journal of American Oil Chemists Society claims to have taken a step towards improving the sensory properties of reduced fat chocolate.
Softer and lower melt viscosity
Researchers Joydeep Rayet. alsaid:The formulation of reduced fat chocolate has been of interest to the confectionery industry for a considerable time.
It presents a challenge, as fat reduction strategies are often accompanied by poor quality of