Effects of tempering conditions on ß-form crystal formation of cocoa butter
Journal
Taiwanese Journal of Agricultural Chemistry and Food Science
Journal Volume
49
Journal Volume
49
Journal Issue
5
Journal Issue
5
Pages
275-282
Start Page
275
End Page
282
ISSN
16052471
Date Issued
2011-10
Author(s)
Abstract
Cocoa butter exhibits a phenomenon known as polymorphism, which is the capability of cocoa butter to exist in a number of crystalline structures with different molecular packing. The type of crystalline form adopted seriously depends on the environmental conditions during crystallization. In this study, the crystallization behaviors of cocoa butter from Pintung, Taiwan as the raw material was analyzed by differential scanning calorimetry (DSC) through several thermal processes to imitate the tempering processing of chocolate making. The results indicated that several factors, including cooling rate, holding temperature, and the operation times of rising/decreasing temperature influenced the formation of ß-form crystalline very extensively. As far as the cooling rate was concerned, both excessive quick and slow processes did not favor formation of the ß-form crystalline. Furthermore, the operation times of rising/decreasing temperature coordinated with suitable holding temperature were useful in increasing the melting point of cocoa butter, and formation and growth of ß-form crystalline effectively. These results could be helpful to produce hand-made chocolate.
Subjects
Cocoa butter
DSC
Polymorphism
Tempering
Type
journal article