Understanding Fats in Your Chocolate- Part 2
Fats, chemically known as triglycerides, consist of three fatty acids bonded to a glycerin molecule. In most cases, fats form crystals that exhibit various polymorphs…..
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Emulsifiers: The Sweet Secret to Perfect Chocolate Texture
Now this emulsifier or the surface active agent acts as a boundary between the individual particles and the fat, in the fat as a medium, ensuring more and more particles are coated with fat.