Oba, Sirin published the artcileRheological and melting properties of sucrose-free dark chocolate, Category: alcohols-buliding-blocks, the main research area is sucrose free dark chocolate isomalt maltitol.
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by βV seeding technique as an alternative to conventional tempering process. The effect of βV seed concentrations on the particle size distribution (PSD), textural, rheol. and melting properties of the final products were examined and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallized with βV seeds which were added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0%, m/m). According to the results PSD, hardness, rheol. and melting properties were not influenced by seeding technique compared to conventional tempering method. On the other hand, inverse relation was observed between largest particle size and sp. surface area of the samples. Hardness values of isomalt and maltitol including samples were found to change between 15.33-18.79 N. Casson model best described the flow behavior of the sugar-free chocolates. As a result, seeding technique can be used as an alternative method in sugar-free dark chocolate production in terms of quality and phys. properties.
International Journal of Food Properties published new progress about Cocoa butter Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Category: alcohols-buliding-blocks.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts