Abstract
The physical properties of chocolate are largely determined by the physical properties of the underlying fat phase [1]. In milk chocolate, cocrystallization of cocoa butter triacylglycerols (TAGs) and milk fat TAGs takes place; this cocrystallization is a key factor influencing the appearance and physical properties of milk chocolate [2]. However, the amount of milk fat that can be added to chocolate is limited by the thermodynamic incompatibility between milk fat and cocoa butter TAGs in the solid state. Because of molecular geometric constraints, as well as environmental factors that influence the kinetics of crystal-
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