Food Chemistry - Science topic

Vanilla flavour alongwith sweet orange flavour could mask to some extent. Try the same.

Dear Joana P. A. Ferreira ,

I rephrase my answer which I gave on a related question here on RG: https://www.researchgate.net/post/Why_do_the_companion_journals_of_some_established_journals_not_have_an_impact_factor_yet

The journal “Food Chemistry Advances” is an example of a so-called companion journal, and it is a relatively young (new) title. Getting an index in Clarivate’s SCIE/SSCI takes a couple of years and is preceded by indexing in their ESCI. After the original journal “Food Chemistry” (CiteScore 14.9 and IF 8.8) https://www.journals.elsevier.com/food-chemistry Elsevier started three companion journals:

-Food Chemistry X (CiteScore 4.3 and IF 6.1 (SCIE)) started in 2019 https://www.journals.elsevier.com/food-chemistry-x APC 2350 USD (while Food Chemistry charge for their open access a staggering 4300 USD but this is optional)

-Food Chemistry: Molecular Sciences (CiteScore 2.1 and IF 3.3 (ESCI) indexed in 2022) started in 2020 https://www.sciencedirect.com/journal/food-chemistry-molecular-sciences APC 2000 USD

-Food Chemistry Advances (CiteScore 0.6) just started in 2022 https://www.sciencedirect.com/journal/food-chemistry-advances till 30 June 2024 for 875 USD (after that APC 1750 USD)

Advantages are:

-It is like the transfer service that some publishers offer a way to speed things up. If rejected for the ‘mother’ journal all possible peer review is transferred to one of the companion journals

-The relatively young titles are less expensive (for open access)

-The companion journal profit from the reputation, infrastructure etc. of the well-established title and most likely will receive indexing relatively soon

Disadvantages are:

-It might be perceived as “your manuscript is not good enough for the ‘real’ title". Although one must acknowledge that a traditional subscription-based journal has ‘space limitations’ and simply cannot publish everything (even if good enough) despite the growth in submissions

-There is no guarantee that the new title will be successful (although I honestly don’t know examples where the companion journals were not 'successful')

So, yes in most cases I think it is a pretty safe choice to publish in a companion journal like “Food Chemistry Advances”.

Best regards.

Consider using thiocyanate, the complexes of hydroperoxide oxidation of Ferrous ions to Ferric ions can then be used in the determination of the hydroperoxide concentration using the cumene hydroperoxide standard curve Maryam Ghaderi Ghahfaroki

Lipids are non-polar molecules, due to the presence of long chain hydrocarbons. Organic solvents are non-polar solvents whereas water is a polar solvent. We know that, "like dissolves like". So, non-polar molecules are dissolved in non-polar solvents and vice-versa.

Dear Ryan Lo, you may find various stufies on this topic. Please have a look at the following free access RG fille. My Regards

Dear Joel Johnson

you can contact me and Dr Silvio David Rodriguez for possible collaborations.

Regards,

If you do that, you can destroy the ring system or by reaching a ring opening, get benzopyran or a substitution

The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating, or enzymolysis, which contains the flavoring constituents derived from a spice, etc. Artificial flavors, on the other hand, are made from anything else that doesn't fall under the "natural" umbrella. Interestingly, both types of flavors are made in the lab by scientists called "flavorists," who blend various chemicals together. The flavorist creating an artificial flavoring must use the same chemicals in his formulation as would be used to make a natural flavoring, however. Otherwise, the flavoring will not have the desired flavor. Although "natural" sure sounds better than "artificial," ingredients that come from nature aren't always safer than those that are artificially made. There are many deadly toxins that are produced in nature. In addition, artificial flavorings are simpler in composition and potentially safer because only safety-tested components are utilized. Besides health effects, natural flavors also may have more negative environmental impacts than artificial flavors. An example of massoia lactone, which is used for a creamy, coconut, spicy flavor. Harvesting it from the massoia tree in Malaysia kills the tree because harvesters have to remove the bark. In other cases collecting natural flavors involves clear-cutting and carbon emissions, which doesn't happen when flavors are created in the lab.

I recommend answer

best wishes

This method is recommended by the International Commission for Bee Botany:

Ten grams of honey is dissolved in 20 ml of warm water (40 C).

The solution is centrifuged for 10 min at 2500 r/min, the supernatant solution is decanted, and the sediments are collected into a conical tube and treated with an acetolysis mixture (acetic anhydride : conc. sulphuric acid = 9:1 V/V) for approximately 30 min at room temperature.

After treatment with the acetolysis mixture, the sediments are rinsed with distilled water, centrifuge for 5 min at 2500 r/min, and preserve for study.

I agree with you why not.

agree with Rana Mustafa

Interesting question

There are several other separation methods published for the detection of sorbic acid in foodstuffs. These include HPLC (Saad et al., 2005; FSIS, 2004), spectrophotometric (Campos et al., 1991), micellar electrokinetic chromatography (Boyce, 1999), and CE (Özteki̇n, 2018).

Hope this article will help you.

Hi Alexxandra Jane Ty

The relationship between rates of lipid oxidation and moisture is complex. The amount of water, the water activity and the state of water in a food, along with other factors, must all be considered.

For most fresh or tissue foods that have moisture contents between 60 - 95% have a water activity very close to 1.T he mode of deterioration at this water activity is generally microbial or enzymatic in nature. Direct lipid oxidation (i.e. not enzyme-mediated) is not an important source of deterioration at this high water activity since other modes of degradation will deteriorate the food first.

Concentration, freezing, and drying are mechanisms by which the water activity of food can be reduced. Such processes may bring the food into the intermediate moisture or low-moisture region where direct lipid oxidation becomes a more important mode of degradation. Also, during dehydration, free radicals can be formed which accelerates lipid oxidation. Freezing can also lead to the acceleration of lipid oxidation rates through the concentration of substrates and catalysts in the unfrozen portion of the system.

On the other hand, Chou et al. (1973) found that water activity primarily affects matrix swelling and thus substrate/reaction site availability as well as catalyst mobility.

Hereinbelow the tow common theories related to the relationship between water activity/content and lipid oxidation are briefly discussed:

Unlike most aqueous chemical reactions, the rate of lipid oxidation that takes place in the oil phase is observed to increase as water activity is decreased below the monolayer (i.e. water molecules that are bound tightly to the food surface). This can be explained by considering the role of water in this reaction. It has been suggested that the monolayer of water—or rather, the water saturation of polar groups in lipids—is necessary to cover the surface of the lipid, preventing it from direct exposure to air. This monolayer is essentially “bound” water with limited mobility and is assumed to not participate in chemical reactions. Several studies have found that a variety of foods are most stable to lipid oxidation at a relative humidity or aw consistent with the monolayer.

On the other hand, water can form a hydration sphere around metal catalysts such as Cu, Fe, Co, and Cd. In the dry state, the metal catalysts are most active. As water activity increases, the metals may hydrate which may reduce their catalytic action thus slowing the rate of lipid oxidation.

This monolayer theory, however, cannot be applied universally.

According to the glass transition theory, one important function of water is its ability to act as a plasticizing agent. The plasticization of a matrix involves swelling of the polymer matrix when moisture is increased. The resulting increase in free volume might allow for faster diffusion of substrates in the aqueous phase which may lead to faster reaction rates. Plasticization may also increase the contact of the absorbed aqueous phase with the lipid phase. The number of catalytic sites increases such that the rate of lipid oxidation increases.

The above discussion shows that water plays both protective and prooxidative roles in lipid oxidation. In some foods at low aw near the monolayer moisture content, water is protective, presumably because it provides a barrier between the lipid and oxygen.

While the classic food stability map proposed by Labuza et al. (1972) shows lipid oxidation having a U-shaped relationship to aw, no U-shape was also observed; lipid oxidation actually slowed as aw increased as the case of freeze-dried food.

Overall, monolayer and glass transition concepts might not effectively predict lipid oxidation reactions in some foods if oxidation is primarily occurring in the lipid phase and thus would not be significantly impacted by water and the physical state of proteins and carbohydrates. On the other hand, water can play a major role in lipid oxidation chemistry if reactions are primarily promoted by water-soluble prooxidants such as metals. Unfortunately, the causes of lipid oxidation in low-moisture foods are poorly understood, which could be why measurements of water activity, monolayers, and glass transitions do not consistently predict lipid oxidation kinetics.

Sources:

https://scholarworks.umass.edu/cgi/viewcontent.cgi?referer=https://www.google.com/&httpsredir=1&article=1159&context=dissertations_2

Sugar Meal Composition of Five North Central Florida Mosquito Species (Diptera: Culicidae) as Determined by Gas Chromatography

Thank you dear colleague.

Silicium (though you change the elution mechanism), or LH-20, which come in bulk so you can pour your own columns.

I agree with C.A. (Kees) Kan

Hi I'm Dr Mariem Kharroubi from Morocco

In your researches , Did you use whole body as rawmaterial to extract gelatin or just umbrella

Dear Alexandra

1- The initial freezing point of food was estimated from the mole fractions of individual solutes in the aqueous phase such as ions, sugars, acids and alcohol.

2- Moreover, every kind of foodstuff had on your own component that is different with another varieties.

3- foods are full of Vitamins, minsrals, soluble and insoluble fiber withe diffrent vapor and freezing point temperature.

Every part of these component had specific freezing point.

Dear Alexxandra,

very good thinking. In aqueous solution, fructose is an open-chain to a small extent and is present predominantly as α- or β-fructopyranose, which partially merge by mutarotation. In crystalline form, fructose exists as a closed pyran ring (fructopyranose). The keto group which is only present in fructose's open chain form has now turned into an OH- group by nucleophilic substitution during ring formation. Therefore, the keto group doesn't play any role in incorporating water into fructose's crystalline structure. Crystals of fructose exist as either anhydrous β-d-fructopyranose or as the dihydrate or hemihydrate (one molecule of water of crystallization per two molecules) of β-d-fructopyranose. Dihydrate fructose crystals can dissolve in their own water of hydration and must therefore be handled very careful. By the way, the water of crystallisation is not chemically bound, but only weakly bound by hydrogen bonds (electrostatic forces) and may normally be removed by heating.

Wishing you best of success,

Johannes

Dear Nikita,

There is no exact composition for FAA.

Actually, there are various recipes for FAA. If your samples are the type that become harden easily, so reduce the concentration of the alcohol and formalin.

Nothing can be harmful if used in moderation.

Milk and other dairy products are the top source of saturated fat in the diet, contributing to heart disease, type 2 diabetes, and Alzheimer's disease. Studies have also linked dairy to an increased risk of breast, ovarian, and prostate cancer.

Hello Amir!

As long as I know, you don't measure "k" and "n". These will be the parameters that describe the shape of your fitted curve when you use Avrami equation for modeling your "F0" and "Ft" data.

The input values for Avrami modeling should be F0 and Ft, while the output parameters should be F∞, k and n.

Since θ(t) = (F∞ - Ft)/(F∞ - F0), you may have to transform your equation or normalize your data if you have no idea of the F∞ value. If you have a clue of the value of F∞ you can use it as a initializing value of the iteration.

I hope you find my answer helpful.

Regards,

Gabriel.

Min Yap Thank you very much for the answer. I have already found about afc 2019 but I couldn't find any information about its index/ranking. Do you know about it?

I'll search about icnfs since I didn't know about it.

Hello see link above. May be helpful for you.

I think you shlohd do Atomic Force Microscopy technique.

@ Pascal Dubé @ J.D. Franco-Navarro

Yes SPE on N-vinylpyrrolidone-divinylbenzene copolymer would also work nicely, and you can find commercially prepacked cartirdges.

As my answer - measure dry. To avoid swelling in water , measure in IPA (expensive and recycling needed). Get a diffraction dry accessory...

I think, this article will be helpful for you.

Yes, you have to make a calibration curve with beta carotene, but if you don' t have any carotene, you can use potassium dichromate, there is a method. Or you can calculate directly the concentration of carotene using the molar absorption coefficient, but it is not the best choice.

Chitosan, a cationic polysaccharide, was heterogeneously deacetylated with a 47% sodium hydroxide solution and followed by a homogeneous reacetylation with acetic anhydrides to control the N-acetyl content of the chitosan having a similar molecular weight. The chitosans having different degrees of N-acetylation were complexed with sodium alginate, an anionic polysaccharide, and the formation behavior of polyelectrolyte complexes (PECs) was examined by the viscometry in various pH ranges. The maximum mixing ratio (Rmax) increased with a decrease in the degree of N-acetylation of the chitosan at the same pH, and with a decrease in pH at the same degree of N-acetylation.

The chitosan-caseinate complexes formed were stable and soluble in the pH range 4.8-6.0. In this pH range, the biopolymers had opposite charges. At higher concentrations of chitosan (0.15 wt%), the soluble complexes associated to form larger particles. DLS data showed that, between pH 4.8 and 6.0, the particles formed by the complexation of chitosan and caseinate had sizes between 250 and 350 nm and these nanoparticles were visualized using negative staining TEM. Above pH 6.0, the nanoparticles associated to form larger particles, causing phase separation. Addition of NaCl increased the particle size. The pH dependence of the zeta potential of the mixture solutions was appreciably different from that of the pure protein and pure chitosan solutions.

The most straightforward psectrophotometric method for quantitating protein content in biological samples is the Bradford method ( ) which involves the binding of the dye Coomassie Brilliant Blue G-250 to protein that causes a shift in the absorption maximum of the dye from 465 to 595 nm. The increase in absorption at 595 nm is monitored and appropriate dilutions of BSA protein are used to prepare a calibration curve based on this external standard.

20

By micellization, isolating proteins is easier. All proteins in the presence of available electrolytes are folded into micelles, and then removed by centrifugation, ultrafiltration. Рroteins are separated by an isoelectric point (pH); each protein has its own isoelectric point when it is not charged. To create pH, it is necessary to prepare a buffer solution of a composition of certain salts.

Then simple answer is, yes.  Crude fiber does recommend defatting of the sample before analysis.  With your pre-drying step you will determine crude fiber on a dry matter basis.  Take a look at the analytical procedure found at: https://www.ankom.com/sites/default/files/document-files/Method_1_Crude_Fiber_A2000.pdf

pH will not have a significant change on proximate composition but soluble solids would affect the same.

The answer in the attached link gives tips to decrease ammonia level in human blood & advises the use of herbal tea plus lemon or grapefruit seeds.

I think that drinking plenty of water is a better remedy for many diseases including this one.

Dear Elif

Your answers do lead me to new comments/questions

toxins in food products in general, are reduced significantly by soaking in fresh water. the water however needs to be changed and replaced with fresh one quite frequently (about 6 hours interval) for 48 hours.

Boiling is another means of detoxifying, but i haven't personally tried it.

Hello Dear,

You can see the following Links. I hope it helps you.

There will not be much difference, only volatile compounds will be effected. 

Not at all

in addition to the aforementioned methods you can also use AOAC, herein attached, https://www.edgeanalytical.com/wp-content/uploads/Food_AOAC-989.05.pdf

Truly, I will recommend conducting the analysis again; and timing the extraction of your freeze-dried Dragon fruit powder.

A paper was published and it reported that extraction was done on the leaves of a plant, Perilla pankinensis for 2 hours. (Reference: Gulcin et al., 2005. Antiradical and antioxidant activity of total anthocyanins from Perilla pankinensis decne. Journal of Ethnopharmacology 101: 287 – 293). 

Another research study was conducted on the powdered plant, Black Cohosh for 12 hours. (Reference: Nuntanakorn et al., 2006. Polyphenolic Constituents of Actaea racemosa. Journal of Natural Products 69: 314 - 318.). The URL is:     http://pubs.acs.org/doi/pdf/10.1021/np0501031

Since Gulcin and co-researchers (above) cited doing a 2-hour extraction in a solvent with continuous stirring; it is advisible to time the extraction of your freeze-dried, Dragon fruit peel powder, by using any good publication you find as a guide.

I will also like to add that ensuring the purity of your solvent is important. You can do this by preparing your 70 % Ethanol accurately by adding 30 mL of distilled water to a 100 mL standard volumetric flask; and making up the volume to the meniscus mark on the standard flask with absolute ethanol, or 300 mL of distilled water to a 1L (1000 mL) standard volumetric flask and making up to the meniscus mark with absolute ethanol.  Alternatively, if you use redistilled solvents, ensure the ethanol supplied to you is distilled and measure the density to have any value in the range (0.7893 - 0.81 g/mL - Ref: Chemspider.com); before you prepare he 70% Ethanol.

I wish you all the best!

There should not be any mistake in your procedure (if you are strictly following IS 14828 : 2000). You may do a confirmatory test by using the AOAC or APHA method (it is available free on the internet). In the mean time I would be very thankful to you if you could send me a scanned copy of the IS 14828 to my email address: ghoshjai@gmail.com. 

Hello Elif. I think your question is about when you can declare a food to be a "product rich in antioxidants" and if there are limits set to be able to make this statement.

I guess when talking about limits, you mean limits established in the legislation to make this statement, in specific foods that are marketed to the final consumer.

As I see you belong to a university in Turkey, I have to say that I do not know Turkish legislation, since I am Spanish, but I can tell you what the European Union legislation says about nutritional and health claims in food.

Specifically in the European Union, nutritional and health claims must be authorized by the European Commission to be used in the labeling or advertising of food. This authorization is based on the reports of the European Food Safety Authority (EFSA). The EFSA bases its reports on scientific evaluations of health claims applications. In many cases of requests for health claims, EFSA has issued negative reports based on the fact that such requests do not establish, through appropriate scientific studies, a causal relationship between the consumption of those foods and the requested health claim (in many cases this is because No human intervention studies are presented, from which conclusions can be drawn for the scientific basis of the healthy declaration by the applicant).

This is the case for all claims for health claims on foods or nutrients with antioxidant properties that have been submitted for authorization in the European Union. So that at present there is still not a single health statement authorized on antioxidant properties of any food throughout the European Union and therefore no declaration can be made on antioxidant properties in the labeling, presentation or advertising of any food that is Commercialize in it.

Nor is there any authoritative nutrition statement that uses the word "antioxidant" in your wording, as you might say: "antioxidant rich product".

If there are nutritional claims of the type HIGH [NAME OF VITAMINS] AND / OR [NAME OF MINERALS], for example the nutritional declaration "High Vitamin C" that can be used if the food has a minimum content of 30 % Of the Reference Value of Nutrients, which in this specific case is 24 mg per 100g or 100ml of food.

I send you an Internet address where you can find all the nutritional and health claims authorized in the European Union: http://ec.europa.eu/food/safety/labelling_nutrition/claims/register/public/?event=register.home

Can Q10 really be used as a stander shelf life evaluating method in Food Industry ?

Review this article.  I have my doubts that DAD can 'catch' everything!  It also depends on your sample matrix and expected concentration.

This paper may be useful for you

Good luck

Firstly, confirm your suspicion for the presence of added carbohydrates by the simple iodine test, before attempting to quantify it. This is a potential minefield.

my dear,i gree with Rohit Upadhyay

ok, I will decrease the weight but may I know can determine the crude protein by NC Soil Analyzer. the mechine for determine nitrogen without digestion. Normally, it use for determine the nitrogin in the soil. Can I determine the nitrogin in tissue samples by this mechine? 

Dear all

In Arla Foods we changed the way farmers are paid regarding bacterias i january this year, so that we use the IBC number (individual bacteria count) instead of CFU (coliny forming units), to make it fair and aligned for farmers across countries. The labs in each country have their own conversion factor to convert the bactoscan (IBC) to CFU, therefore the CFU number cannot be compaired across countries

Carbohydrate Counting 101

 

There are several different ways people with diabetes can manage their food intake to keep their blood glucose (sugar) within their target range and one such method is 'carbohydrate counting'. Carbohydrate, or carb counting is a method of calculating grams of carbohydrate consumed at meals and snacks. Foods that contain carb have the greatest effect on blood glucose compared to foods that contain protein or fat. Before starting any new treatment or meal plan, you should always consult with your diabetes care professional.

What are the benefits of counting carbs?

·   Counting carbohydrates is a good solution for many people with diabetes. Once you learn how to count carbs, you’ll find it easier to fit a wide variety of foods into your meal plan, including combination foods such as those in frozen dinners. For example, by checking the grams of total carbohydrate on the Nutrition Facts label  on a frozen dinner, you can figure out how to fit the dinner into your carb allotment for a particular meal.  Many people find carb counting to be much easier than using a more traditional exchange meal plan.

·   Another benefit of counting carbohydrates is that it can bring tighter control over your glucose readings. Being as precise as possible with your carb intake and medication will help you better manage your blood glucose after meals.  

·   Lastly, if you take mealtime insulin, counting carbohydrates allows you to decide how much carb you want to eat at a meal, rather than having to eat a certain amount of carbohydrates, even if you do not want to.

Who can use carbohydrate counting?

Carbohydrate counting can be used by anyone with diabetes, not just people taking insulin.

This method is also useful for people who are using more intensive methods of adjusting insulin to control diabetes. The amount of meal and snack carbohydrate is adjusted based on the pre-meal blood glucose reading. Depending on the reading, more or less carbohydrate may be eaten. Likewise, insulin may be adjusted based on what the person wants to eat. For example, if you want to eat a much larger meal than usual, carb counting can help you determine how much extra insulin to take.

The following is an explanation of how to use carbohydrate counting. Print these pages and discuss them with your nurse educator, dietitian or physician at your next visit.

Tools of the Trade

1.      The first step in carb counting is to have a meal plan.  A meal plan is a guide that helps you figure out how much carb, protein and fat to eat at meals and snacks each day.  If you don’t have a meal plan, meet with a registered dietitian.

2.      Step two involves learning which foods contain carbohydrate. Most people know that starchy foods, such as bread, pasta and cereal contain carbs.  But other food   groups, such as fruit, milk and desserts and sweets, have carbs, too.

There are three main ways to learn about carbs in foods:

o       Ask for a food choice list from your dietitian.

o       Learn how to read the Nutrition Facts Label

o       Purchase a food counts book that provides the number of grams of carb in various foods.

3.      Measuring tools.  In order to accurately count carbs, you’ll need to be accurate with the portion sizes of foods that you eat.  Invest in a food scale to weigh foods such as fruit and bread.  Use measuring cups to measure cereal, pasta and rice, and use liquid measuring cups for carb-containing beverages such as milk, juice and energy drinks.

Resources

Fortunately, there are many resources available to help you with carb counting  Below are a few to consider:

  ·   Staying Healthy with Diabetes:  Nutrition & Meal Planning (Joslin Diabetes Center)

·   Choose Your Foods:  Exchange Lists for Diabetes (American Diabetes Association)

·   Complete Guide to Carb Counting (American Diabetes Association)

·   The Calorie King Calorie Fat & Carbohydrate Counter (Alan Borushek)

·   The Diabetes Carbohydrate & Fat Gram Guide (Lea Ann Holzmeiste

The coating of feed ingredients with either starch of fat helps minimize nutrient losses during processing of the product. Therefore, if you are unable to detect any substance in an analysis, then it could possibly be a factor.

it depends how much acid with inulin you are going to use. The compound looks to be terribly polar. I doubt ether will dissolve the product.

How you purify will depends what reagents you use for the coupling step, For "typical" esterification conditions, it is difficult to generalise purification techniques when you have both acid, amines, and polyols present.

Essential oil are the carriers of aromatic, pigmented and volatile compounds in many plant materials. In addition, oils have been reported by many researchers to improve the mouthfeel/ texture of many foods.

yes on two conditions that i will be allowed to start PhD in the same field at same place. find attached my cv

 Regards

ogori A.F

Do you find any solution for this question? 

I'm stuck with the same question as well.

Thanks for your valuable comments 

Water vapour permeability test is essential for fresh produce packaging material which decides its transpiration and firmness. Also burst strength, puncture test to be carried out for packaging material for its durability.

Dear Selma,

                           first of all, a solubility curve of sucrose in water is needed. If you are interested in, I can send you the data of the sucrose mass as function of temperature.

Secondly, are you working in a lab or your question concerns an industrial production ? If you are working in a lab, the best way is to download the papers published by Mantovani, Vaccari, Sgualdino and Aquilano ( University of Ferrara, Italy). 

My e-mail :   dino.aquilano@unito.it  could help you to solve some crystallization problems for sucrose.

All the best !

Dino

Dear Saifeldin,

Please see the concept of toxicology written by Dr. Omkar

Krishna

Thanks dear Johannes but this acid contain pyridin as salt

Hi

you can used HPLC method

Now low calorie ice creams with low glycemic index are available in market which are stevia or artificial sweeteners like aspartame based. But original taste is altered.

Bill has linked a very good information to attend such problems. But Dr. Ghosh is also right, we can not resolve all technical faults. Better to consult engineer.

It is altogether new information for me. i do not have expertise in this area, nut it is very interesting to know that  tampering is necessary to avoid fat ballon.

Interesting points on pulsed electric field treatment for retaining the flavour for longer period.

Very informative and worth reading material in linked files.

As suggested mixing cocoa butter will regulate crystal formation.

Good points Dr. Benjamin