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Limonene can improve quality of reduced fat chocolate – study
date:May 26, 2012
The study Effect of Limonene on the Crystallization of Cocoa Butter published in the Journal of American Oil Chemists Society claims to have taken a step towards improving the sensory properties of reduced fat chocolate.

Softer and lower melt viscosity

Researchers Joydeep Rayet. alsaid:The formulation of reduced fat chocolate has been of interest to the confectionery industry for a considerable time.

It presents a challenge, as fat reduction strategies are often accompanied by poor quality of

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