Improvement of sensory and nutritional profile of cocoa blends

To understand the role on digestion and nutrition of positional isomers of fatty acids in triacylglycerol's and then processing principles required to give healthy fat blends an attractive sensory profile.it is proposed that the fundamentals of the crystal nucleation and growth in cocoa butter and its blends by SAXS/WAXS and ultrasound spectroscopy will be studied, combined with in-vitro studies of the interaction between bile salts and fat blends. The purpose id which will be to gain further understanding of the impact of triacylglycerol compositor on digestion. A model stomach developed at Leeds will be used in a study of the emulsification of different fat blends by bile salts.