Description
Lauren B.A. Killian ; John N. Coupland, PhD, The Pennsylvania State University. Presented at the 2012 conference
The sale and consumption of chocolate in warmer climates is limited because of the negative effects of heat on the appealing chocolate characteristics.Thus the development of a chocolate product with increased heat resistance is extremely desirable within the confectionery community. This issue has been approached from many different directions, including incorporating fats with higher melting points, increasing the viscosity of the continuous phase and developing a sugar skeleton through the incorporation of water in some form. The following PMCA-funded study conducted at the Pennsylvania State University investigated the latter approach using a relatively new technique, crossflow membrane emulsification, to create water-in-oil emulsions that were then incorporated into a model chocolate system
