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Showing 1 to 1 of 1 for “"Heat stable chocolate"”.
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An investigation of heat stable milk chocolate by addition of glycerol
Glycerol added to milk chocolate (made via the crumb method), in small amounts, can create a heat stable chocolate. Milk chocolate (MC) is a dense suspension consisting of cocoa solids, sugar and milk powder dispersed in a continuous fat phase of cocoa butter and milk fat. Heat stable milk …