scholarly journals Effect of Pre-Crystallization Process and Solid Particle Addition on Cocoa Butter Crystallization and Resulting Microstructure in Chocolate Model Systems

2011 ◽  
Vol 1 ◽  
pp. 1910-1917 ◽  
Author(s):  
Lina Svanberg ◽  
Lilia Ahrné ◽  
Niklas Lorén ◽  
Erich Windhab
Keyword(s):  
Cocoa Butter ◽  
Solid Particle ◽  
Crystallization Process ◽  
Model Systems ◽  
Cocoa Butter Crystallization ◽  
Particle Addition

Differentiated Scanning Calorimetry of Model Systems with Cocoa Butter

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 29-36
Author(s):  
Alexander Vereshchagin ◽  
Irina Reznichenko ◽  
Nikolay Bychin
Keyword(s):  
Cocoa Butter ◽  
Palm Olein ◽  
Palm Stearin ◽  
Model Systems ◽  
Scanning Calorimetry ◽  
Glucose Syrup ◽  
Polymorphic Modifications ◽  
Confectionery Products ◽  
System Temperature ◽  
Dsc Method

The article concerns the research specificity of model systems such as cocoa butter – palm olein, cocoa butter – sucrose and cocoa butter – glucose syrup by the differential scanning calorimetry (DSC) method. The researchers run experiments in the temperature range from –100 to –50°C at a heating rate of 10 °C/min. In the cacao butter – palm olein system an eutectic occurs with a palm olein content of 30.0 % indicating the limited solubility of palm olein in cocoa butter. In the cocoa butter – sucrose system, cocoa butter crystallizes as in the α-form (10,0– 30,0; 60.0–90.0 % MK), and as a mixture of α-and β-forms of MK (40.0; 50,0; 70,0 and 80.0 %). Sucrose stabilizes low-temperature polymorphic modifications of cocoa butter. In the cocoa butter – glucose syrup system, temperature of samples melting is 21-22 °C. This composition is promising for use as a filling of confectionery products and glazes production. In this regard, a man can use glucose syrup only in the candy cases production. The role of surfactants used for the formation and stabilization of cocoa butter polymorphs and increasing the thermal stability of the shock-lad without the introduction of palm stearin requires separate consideration.

scholarly journals Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate

2019 ◽  
Vol 10 (1) ◽  
pp. 149
Author(s):  
Thais Lomonaco Teodoro Da Silva ◽  
Renato Grimaldi ◽  
Lireny Aparecida Guaraldo Gonçalves
Keyword(s):  
Cocoa Butter ◽  
Crystallization Behavior ◽  
Dark Chocolate ◽  
Cocoa Butter Equivalent ◽  
Cocoa Butter Crystallization

scholarly journals Insight in ultrasonic shear reflection parameters by studying temperature and limonene influence on cocoa butter crystallization

2016 ◽  
Vol 33 ◽  
pp. 289-297 ◽  
Author(s):  
Annelien Rigolle ◽  
Imogen Foubert ◽  
Jan Hettler ◽  
Erik Verboven ◽  
Arvid Martens ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Cocoa Butter Crystallization ◽  
Ultrasonic Shear

Lecithin influences cocoa butter crystallization depending on concentration and matrix

2015 ◽  
Vol 117 (11) ◽  
pp. 1722-1732 ◽  
Author(s):  
Annelien Rigolle ◽  
Lore Gheysen ◽  
Frédéric Depypere ◽  
Alex Landuyt ◽  
Koen Van Den Abeele ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Cocoa Butter Crystallization

Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization

2016 ◽  
Vol 118 (10) ◽  
pp. 1539-1549 ◽  
Author(s):  
Eriksen Koji Miyasaki ◽  
Valdecir Luccas ◽  
Theo Guenter Kieckbusch
Keyword(s):  
Cocoa Butter ◽  
Cocoa Butter Crystallization
Sign in / Sign up

Export Citation Format

Share Document