Valter Luís Zuliani Stroppa

Learn More
Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallization behavior. Problems like polymorphic transitions, oil migration, fat bloom development, slow crystallization(More)
Chocolates consist of a suspension of fine cocoa solids and sugar particles dispersed in a continuous lipid phase in a process assisted by emulsifiers, usually a combination of lecithin and PGPR. In the conventional process, the tempering is a pre-crystallization step in which the melted mass is cooled at a controlled rate of temperature decay under(More)
  • 1