Concepedia

Chocolate Tempering

Chocolate Tempering is a controlled thermal and kinetic process within the rheology of confectionery that selectively crystallizes cocoa butter into stable beta crystals, thereby defining the microstructural and textural quality of finished chocolate products.

40

Publications

2K

Citations

108

Authors

48

Institutions

Publications per year

2017–2026

6

Parents

Publications

40

Cocoa butter and confectionery fats. Studies using programmed temperature X‐ray diffraction and differential scanning calorimetry

G. M. Chapman, E. E. Akehurst, W. B. Wright · Journal of the American Oil Chemists Society · 1971 · 153 citations

, , +11

Effect of milk fat fractions on fat bloom in dark chocolate

Myung H. Lohman, Richard W. Hartel · Journal of the American Oil Chemists Society · 1994 · 137 citations

, , +16

Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler et al. · International Journal of Food Science & Technology · 2008 · 134 citations

, , +11

The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter

D. Dhonsi, A.G.F. Stapley · Journal of Food Engineering · 2005 · 132 citations

, , +12

Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler et al. · Journal of Food Engineering · 2008 · 128 citations

, , +13

1–5 of 40

Authors

108

  1. JV
    Josélio Vieira

    Nestlé (United Kingdom), United Kingdom

    4 publications · 403 citations

    4

    h-index

  2. AP
    Alistair Paterson

    University of Strathclyde, United Kingdom

    4 publications · 403 citations

    4

    h-index

  3. MF
    Mark Fowler

    University of Strathclyde, United Kingdom

    4 publications · 403 citations

    4

    h-index

  4. EO
    Emmanuel Ohene Afoakwa

    University of Ghana, Ghana

    4 publications · 403 citations

    4

    h-index

  5. AG
    Alejandro G. Marangoni

    University of Guelph, Canada

    3 publications · 159 citations

    3

    h-index

1–5 of 108

Institutions

48

  1. University of Strathclyde

    Glasgow, United Kingdom

    4 h-index

    8 publications

    806 citations

  2. University of Guelph

    Guelph, Canada

    4 h-index

    10 publications

    532 citations

  3. Nestlé (United Kingdom)

    London, United Kingdom

    3 h-index

    9 publications

    807 citations

  4. University of Wisconsin–Madison

    Madison, United States

    3 h-index

    5 publications

    480 citations

  5. University of Novi Sad

    Novi Sad, Serbia

    3 h-index

    15 publications

    285 citations

  6. Yıldız Technical University

    Istanbul, Türkiye

    2 h-index

    4 publications

    47 citations

  7. Central Food Technological Research Institute

    Mysore, India

    2 h-index

    5 publications

    288 citations

  8. Centre National de la Recherche Scientifique

    Paris, France

    2 h-index

    10 publications

    575 citations

1–8 of 48

Venues

  1. Journal of the American Oil Chemists Society

    JAOCS · 10 publications · 501 citations

    10

    h-index

  2. Journal of Food Science

    JFS · 5 publications · 239 citations

    5

    h-index

  3. Journal of Food Engineering

    3 publications · 303 citations

    3

    h-index

  4. 3

    h-index

  5. 2

    h-index

1–5