The effect of cocoa butter equivalents on physical properties and shelf life of chocolate
2003
Torbica, A.
The objective of this study was to analyse the influence of cocoa butter equivelants (CBE) and improvers (CBI) on the physical properties of mixtures with cocoa butter, crystallization properties of mixtures with cocoa butter, crystallization properties of chocolate mass as well as physical properties, and shelf-life of chocolate. The changes of certain characteristics were estimated depending on the kind and proportion of these fats in the mixtures.Determination of the physical and sensory properties of the chocolates with speciality fats as well as their shelf-life point out the application of these fats in chocolate processing is justified in terms of economy and technology.
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