#chocolate
Forum discussions tagged chocolate. Browse 43 related threads.
- Alternatives for Sugar Replacement in Food Technology
Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (su…
- Cocoa CRISPR: Gene editing shows promise for improving the ‘chocolate tree’
Use of the powerful gene editing tool CRISPR Cas9 could help to breed cacao trees that exhibit desirable traits such as enhanced resistance…
- 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 co…
- The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods
Abstract The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E 476 (PGPR) is used as emulsifier in tin…
- Chocolate Tempering Machines
Chocolate Tempering Machine is designed for chocolate production, can be used for tablets, chocolates, Easter eggs production and among oth…
- Glucose / Glucose syrup in cocoa; cocoa sugar definition?
we have new raw material, which is called Cocoa sugar according to the supplier. But in the ingredient list, there is no sugar (as saccharo…
- Multigrain chocolate
Hello food Technologist I want to make a Multigrain chocolate, but I am not able to choose the best binder for the chocolate, so that I can…
- pH of chocolate
How to check the pH of dark chocolate, what should be the pH of chocolate? (adsbygoogle window.adsbygoogle []).push({});
- Oats chocolate
Im trying to develop oats chocolate is it possible get the commercial oats chocolate recipe please
- Chocolate flavored Syrup microbiology
Hi everyone, can any one tell me that how can i calculate "d" "z" and "F" value of a chocolate syrup if i thermally process the syrup at a…
- Chocolate Coating with High Melting Point
Looking to create a compound chocolate coating for a client that wont melt at higher temperatures (above 130°F) when products are being shi…
- Chocolate with Vitamin C
I tasted dark chocolate with vitamin C. How can I remove the chemical taste, the orange version is also nice 😄
- Chocolate and Milk Flavors
Hello, I am developing a new food product and I need Vanilla and Chocolate flavors in powder form without sugar. I already have them in liq…
- Fat in baked chocolate
Hi Which type of fat used in chocolate for making baked chocolate past for using inner filled biscuits or cookies. Kindly guide me
- Chocolate Rheology
Dear colleagues, I have a problem about chocolate rheology. I have chocolate samples to analyze. We are using rheometer called Brookfield D…
- The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery
The study aimed at assessing changes in the quality of certain types of chocolate products over the storage period with particular focus on…
- Spreadable chocolate regulation
Hi everybody. I have a question. I have a new product and we want to use some claim its sticker. Which one we can use? preservative free ad…
- High protein shake
Hello I'm in the process of developing a high protein drink and I'd like to know how do I go about doing trials and knowing what exact ingr…
- Shea Butter / oil
Some chocolate and similar products contain shea butter or shea oil. For this raw material, there are additional pesticide limits in the EU…
- Chocolate spread using mayonnaise technology
Can anybody advise? What stabilizer can work for this