date:Aug 14, 2012
poorly received by consumers.
Bonn appealed to the industry to use the newly developed method to introduce new forms of reduced fat chocolate.
He told ConfectioneryNews.com that the methodwill be available to the industry as a whole and no patents have been filed.
He added that the method was easy and could be scaled up for industrial production.
Source:
J. Mater. Chem., 2012,
DOI: 10.1039/C2JM34233B
Quiescent Water-in-Oil Pickering Emulsions as a Route toward Healthier Fruit Juice Infused