Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate

Abstract Chocolate is widely enjoyed in many sweets and foods all over the world. In cocoa butter, fatty acids combine together and give cocoa butter 6 differe…

1. Food R&D Emeritus reply

   Now, the question. Can this spectroscopic facility be expanded to determine also the presence of antibloom.agents like STS milk fat fractions etc...