Development of Heat-Stable Cookie Filling : Effect of Emulsifiers on Fat Crystallization
Emulsifiers can influence fat crystallization through multiple mechanisms: by promoting or in-hibiting nucleation, modifying polymorphic transitions, or enhancing oil-binding capacity. In collaboration with Palsgaard A/S, this thesis aimed to evaluate the functional impact of selected emulsifiers from their portfolio on the thermal and textural stability of fat-based biscuit cream fillings. The go
