Effect of food emulsifiers on polymorphic transitions of cocoa butter

Abstract

The polymorphic behavior of cocoa butter in the presence of several food emulsifiers serving as crystal structure modifiers was investigated. Emphasis was placed on transitions among the relatively stable forms IV, V and VI, which are significant for a confectionery industry. As known from industry work, within the series of sorbitan esters and ethoxylated sorbitan esters, the solid emulsifiers were the most efficient in retarding transition of V form into VI modification. Blends of sorbitan monostearate (Span 60), ethoxylated sorbitan monostearate (Tween 60) and Span 60‐Tween 65 used in the present study were particularly effective. Surprisingly, it was found that some combinations of emulsifiers accelerate the transition of form IV into form V. Transition of form V into form VI occurs via the solid state, and other transitions are known to take place via the liquid phase. Emulsifier was found to increase liquid fraction of the fat prior to its transition. Mechanistic considerations concerning these transitions are suggested.

Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics

“…In fats, high diffraction angles correspond to short spacing of the sub-cells and allow for checking different polymorphs. Short spacing can be defined as the distance between parallel acyl groups in the TAG molecule and refers to the cross-packing of the TAG chains (Garti et al, 1986;Ribeiro et al, 2009). The X-ray patterns obtained for the cocoa butter samples are shown in Figure 3 and Table 3 presents the calculated short spacings and corresponding polymorphic forms obtained for cocoa butter samples.…”

Effects of Adding Polyglycerol Behenic Acid Esters on the Crystallization of Palm Oil

“…There are a number of reports on the effects of emulsifiers on crystal morphology (28)(29)(30)(31), and the size of the crystal is associated with the crystal form; b-form tends to produce granular crystals and b is recommended for producing small crystals. In the present study, we observed that palm oil with polyglycerol behenic acid esters added, the b -form is preferentially crystallized, and the crystal does not grow to a granular crystal.…”

Kinetic analysis of isothermal crystallization in hydrogenated palm kernel stearin with emulsifier mixtures

“…Emulsifiers are reported to influence the crystallization behavior of fat (Awad & Sato, 2002;Miskandar, Man, Rahman, Aini & Yusoff, 2007;Ollivon, Relkin, Michon, Kalnin & Mariette, 2005) and they are often added into chocolate to slow down the fat bloom process (Dhonsi & Stapley, 2006;Garti, Schllchter, & Sarlg, 1986;Lonchampt & Hartel, 2004). Garti et al (1986) demonstrated that blends of Span 60 and Tween 60 were the most efficient in retarding transition of V form into VI modification.…”

“…Garti et al (1986) demonstrated that blends of Span 60 and Tween 60 were the most efficient in retarding transition of V form into VI modification. Schantz, Linke, and Rohm (2003) observed that PGPR tends to faster seeding-forming and shorter crystallization times of both dark chocolate and milk chocolate.…”