Crystallization Behavior of Cocoa Butter Oil‐in‐Water Nano‐Sized Emulsion in the Presence of Sucrose Ester Additives
The crystallization behavior in oil‐in‐water (O/W) emulsions has been extensively studied due to its significant influence on product properties and functionality across various fields. The presence of small amounts of emulsifiers, called additives, is known to influence the crystallization and polymorphic behaviors...