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Molecules 29 03024 by bluebossaeric is a document available to read on EtoBox.

The study investigates the chemical composition of fat bloom in chocolate products, focusing on the migration of oils from nut-based fillings and their impact on fat bloom formation. Using NMR spectroscopy and HPLC-MS, the research identifies key triacylglycerides involved in fat bloom and develops a routine for analyzing the effects of chocolate composition and processing parameters. The findings highlight the complexity of fat bloom formation and emphasize the need for understanding the interactions betwe

Author

bluebossaeric

Language

EN