date:May 26, 2012
the formulated product due to an increased viscosity of the molten chocolate. This causes difficulties during processing and poor sensory properties of the final product.
The addition of limonene to chocolates leads to fat reduced chocolates that are less hard and have a lower melt viscosity.
Method and findings
The researchers conducted x-ray diffraction, differential scanning calorimetry and polarized light microscopy on samples of cocoa butter containing limonene at a level of 5g/100g.