Abstract:This dissertation explores the impact of confectioner’s sugar and processing on key physical characteristics of palm oil. Though bulk oils such as palm oil have been well-studied, fat-continuous dispersions that include other ingredients such as sugar, cocoa solids, or milk powder are much more complex due to ingredient interactions and the resulting changes in properties such as fat crystal morphology and crystallization pathway. These implications restrict the ability to extrapolate responses from bulk oils… Show more
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