Generating structure in soft solids: heat stable milk chocolate
Holian JA; Bolton MD; Wilson DI · 2025 · Current Research in Food Science
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
Addition of small amounts of glycerol to milk chocolate during the tempering stage can yield a product which exhibits enhanced mechanical strength and retards motion of the continuous phase (cocoa butter, a mixture of fats) of this dense…
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Metadata source: Europe PMC