Abstract Background Digitalizing food using 3-Dimensional (3D) printing is an incipient
sector that has a great potential of producing customized food with complex geometries …

Chocolate is a food with complex microstructure properties. In this study, chocolate surface
and internal microstructures are discussed considering final product quality and stability. In …

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on
recent advances in the science and technology of chocolate manufacture and the entire …

This paper reports the successful development of low-fat chocolate spreads using water-in-
oleogel emulsions. Glycerol monostearate (20% wt) was incorporated into corn oil to …

This study developed a fat-reduced 3D printed chocolate by substituting cocoa butter with
gum Arabic based water-in-oil emulsions. A 3D printed chocolate formulation was firstly …

This paper studies the applicability of extrusion-based 3D printing for constructing novel
shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and …

Three different chocolate types: dark, milk and white were characterized and compared for
the microstructural and rheological (fundamental and empirical) characteristics. A light …

Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design
fortified product which could bear the nutritional claim “source of or high omega-3 fatty …

The effect of different cocoa composition of dark chocolate samples and their ingredients on
their thermal, structural and rheological characteristics was investigated. Thermal behavior …

Influences of matrix particle size distribution (PSD)(18, 25, 35 and 50μm) and fat content
(25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static …