Phospholipid Self-Assembly in Cocoa Butter Provides a Crystallizing Surface for Seeding the Form V Polymorph in Chocolate
Jarvis A. Stobbs,
Erica Pensini,
Saeed M. Ghazani
et al.
Abstract:The addition of specific phospholipids to chocolate was recently shown to direct the crystallization of cocoa butter to the desirable triclinic form V polymorph, thus achieving the most desirable crystal structure in chocolate without the need for shear or complex temperature gradients. However, the mechanism of action of these phospholipids remains unknown. Herein, we determined the structure of self-assembled 1,2-dimyristoyl-snglycero-3-phosphocholine (DMPC) in chocolate and its fat phase, cocoa butter, to b… Show more
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