Comparison of the crystallization behaviors of different types of cocoa butters and chocolates

作者：Szydlowska Czerniak Aleksandra^*; Rabiej Dobrochna; Pawlowicz Roman

来源：Journal of Food Processing and Preservation, 2017, 41(5): e13154.

DOI：10.1111/jfpp.13154

• chemometric analyses
• chocolate
• cocoa butter
• crystallization
• Foubert model

Nucleation and crystal growth rate of cocoa butters (CBs) and fats from chocolates with different compositions were studied and compared. Pulsed nuclear magnetic resonance was applied to determine the isothermal crystallization kinetics of these fat samples. Crystallization behaviors of the studied CBs and five different chocolate types: dark (DCh43%), white (WCh), and milk (MCh25%, MCh27%, MCh30%) were tested at two different isothermal temperatures, namely, 0 degrees C and 20 degrees C. The fatty acid composition and temperature affect the crystallization kinetics of CBs and chocolates. The crystallization kinetic parameters were calculated by using the Foubert model. The Foubert model revealed the best fit for all studied fat samples (R-2=0.8951-0.9973). The principal component analysis and hierarchical cluster analysis were used for discrimination of similarities and differences of the studied CBs and chocolates based on their fatty acid compositions and crystallization behaviors.
Practical applicationsQuality and acceptability of confectionery products produced from cocoa depend on chemical and physical properties of cocoa butter. Therefore, the kinetics of fat crystallization is important for controlling operations in the confectionery industry to produce the desired products. For this reason the crystallization kinetics of different cocoa butters and various types of chocolates were observed by means of changes in solid fat content as a function of time and described using Foubert model.

• 出版日期2017-10