Published April 5, 2025 | Version v1
Dataset Open

Crystallization Behavior of Plant-Based Fat Blends Formulated as an Alternative for Anhydrous Milk Fat in Milk Chocolate

Creators

  • 1. Politecnico di TORINO
  • 2. ROR icon Polytechnic University of Turin
  • 3. Alma Mater Studiorum Universita' di Bologna

Description

Experimental raw data used for the open access publication "Crystallization Behavior of Plant-Based Fat Blends Formulated as an Alternative for Anhydrous Milk Fat in Milk Chocolate" published on Crystal Growth and Design at:  https://pubs.acs.org/doi/10.1021/acs.cgd.5c00227. 

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Additional details

Related works

Is published in
Publication: 10.1021/acs.cgd.5c00227 (DOI)

Funding

European Commission
CryForm - Crystal Engineering the New Generation of Sustainable, Biocompatible and Stimuli Responsive Formulations for the Delivery of Active Ingredients 949229

Dates

Accepted
2025
Publication accepted and published