Chocolate - Effect of fat additions

4 important questions on Chocolate - Effect of fat additions

Which types of fats are there in chocolate?

  • Milk fat
  • Cocoa butter

What happens if you combine 2 or 3 different fats?

If the different chains are difficult to pack, a loose structure can be formed. The density of these crystals are lower, it will become less stable and the melting temperature will go down --> eutectics

What happens when milk fat is added to cocoa butter?

It will cause an eutectic effect and the crystallisation of the cocoa butter is inhibited. This will cause a decrease in the melting temperature. The chocolate becomes softer.
  • Higher grades + faster learning
  • Never study anything twice
  • 100% sure, 100% understanding
Discover Study Smart

What is the eutectic temperature?

All constituents crystallize at this temperature.

The question on the page originate from the summary of the following study material:

  • A unique study and practice tool
  • Never study anything twice again
  • Get the grades you hope for
  • 100% sure, 100% understanding
Remember faster, study better. Scientifically proven.
Trustpilot Logo