チョコレートを美味しくし、製造を簡素化できる添加
チョコレートの製造はテンパリングなどを含み複雑です。
それを簡素化しつつ、美味しさも損ねない物質とは何だろう。
Tempering of cocoa butter and chocolate using minor lipidic components
ABSTRACT （以下、改行を入れています）（太字が主語）（下線部は that以下の主語、ちょっと長い）
Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism, nano- and microstructure, melting behavior, surface gloss and mechanical properties.
Here we investigate the effects of adding various minor non-triglyceride lipidic components to refined cocoa butter and chocolate on their physical properties.
We discover that addition of saturated phosphatidylcholine and phosphatidylethanolamine to neutralized and bleached cocoa butter or molten and recrystallized commercial chocolate at 0.1% (w/w) levels, followed by rapid cooling to 20 °C in the absence of shear, accelerates crystallization, stabilizes the desirable Form V polymorph and induces the formation of chocolate with an optimal microstructure, surface gloss and mechanical strength.
Final chocolate structure and properties are comparable to those of a commercial tempered chocolate.
Minor lipidic component addition represents an effective way to engineer chocolate material properties at different length scales, thus simplifying the entire tempering process.
タイトルやAbstractにある"minor"は「少量の・わずかな」という意味です。
lipidic components = 脂質成分
addは「加えること」です。「添加する」です。名詞は addition = 添加
