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1995-05-01 - Tropical Oils: Status of the Storm
... and so on -to keep it from blooming, melting or turning ... If two dissimilar fats are
melted, blended together and recrystallized, the mixture will melt at a ...
http://www.foodproductdesign.com/articles/1995/05/tropical-oils--status-of-the-storm.aspx - 101k

1996-08-01 - Fat Facts for Cookies and Crackers
... If you don't do that, then the melted sugar will recrystallize into ... cocoa butter
and confectionery fats, so it has a melt point and melting profile similar ...
http://www.foodproductdesign.com/articles/1996/08/fat-facts-for-cookies-and-crackers.aspx - 101k

2005-12-05 - Secrets of Chocolate and Confectionary Coatings
... Because cocoa butter has a sharp melting point of about 93 ... or slightly below body
temperature, it melts in the ... eating experience is the luxurious “melt-in-your ...
http://www.foodproductdesign.com/articles/2005/12/secrets-of-chocolate-and-confectionary-coatings.aspx - 101k

2003-11-01 - Pursuing the Perfect Melt
... melt using one value, and the melting of cheese is ... flow method, which provides a
“melt profile,” to ... a technical basis for controlling melted-cheese surface ...
http://www.foodproductdesign.com/articles/2003/11/pursuing-the-perfect-melt.aspx?pg=3 - 57k

2009-02-26 - In Praise of Palm Oil
... During fractionation, the fat is melted and cooled slowly to produce a slurry
of high-melting-point crystals suspended in liquid oil. ...
http://www.foodproductdesign.com/articles/2009/02/in-praise-of-palm-oil.aspx?pg=2 - 54k

2000-09-01 - Snack Mixes
... liquid at room temperature, or it’sa solid that generally melts below body ... and gives
a better appearance, but still has a good melting point that doesn’t ...
http://www.foodproductdesign.com/articles/2000/09/snack-mixes.aspx - 101k

2007-05-04 - Texture Tricks
... The low melting point of gelatin will release flavoring compounds more readily,
resulting in a higher perceived flavor intensity. Higher melt temperatures for ...
http://www.foodproductdesign.com/articles/2007/05/texture-tricks.aspx - 101k

2006-01-05 - Fine-Tuning Cheese Performance
... When a cheese like mozzarella melts, several distinct phases ... temperature is a good
indicator of melted cheese structural ... predict if a cheese will melt and flow ...
http://www.foodproductdesign.com/articles/2006/01/fine-tuning-cheese-performance.aspx - 98k

2000-02-01 - Indulgent Confections
... Chocolate is kind of unique, because it melts right around ... and it is a very quick
melt," says Hofberger ... have a much more gradual, longer range of melting, so you ...
http://www.foodproductdesign.com/articles/2000/02/indulgent-confections.aspx - 101k

2009-04-21 - Changing the Face of Premium Chocolate
... what happens when you put salt on an iced-over driveway to get the ice to melt:
mix two incompatible fats, and you lower the mixture's melting point to below ...
http://www.foodproductdesign.com/articles/2009/04/changing-the-face-of-premium-chocolate.aspx?pg=4 - 57k