Polymorphic transformations of cocoa butter in the presence of emulsifier, studied by the DSC.

Schlichter, J.; Sarig, S.; Garti, Nissim

doi:10.1016/0040-6031(85)85634-3

Cited by 15 publications

(6 citation statements)

References 3 publications

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“…STS was found to retard the cocoa butter b V to b VI transformation [83,89]. This is proposed to be a solid state transition, delayed due to STS increasing the liquid fraction of b V .…”

Section: Polymorphic Transitions and Stabilitymentioning

confidence: 95%

“…STS, however, maintains all the cocoa butter in the b V polymorph. A blend of lipophilic and hydrophilic emulsifiers (such as Tween Ò and Span Ò ) is apparently more effective than either alone (at 5%) [3,10,83,85,89]. A blend of Span Ò 60 and Tween Ò 60 improves bloom resistance of chocolate, although the mechanism behind is not explained [83].…”

Section: Polymorphism and Melting Profilesmentioning

confidence: 99%

“…Distearoylglycerol and stearic acid retard the polymorphic transition after the second, major, crystallization step in chocolate crystallization. DAG retard polymorphic transitions in CBE on heating [32,62,83,89]. A high melting fraction of milk fat increases the bloom stability of chocolate [86].…”

Section: Polymorphism and Melting Profilesmentioning

confidence: 99%

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Crystallization of Fats: Influence of Minor Components and Additives

Smith¹,

Bhaggan²,

Talbot

et al. 2011

J Americ Oil Chem Soc

228

175

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Over the years, there has been a steady stream of publications on the influence that minor components and additives have on the physical properties of fat continuous systems. These have been reviewed here. Both indigenous and added components are taken into account. The various materials have been discussed, ranging from partial glycerides and phospholipids to esterified sugars and polyols. Within the publications in this area, the (sub-)micron effects that these minor components have on nucleation, crystal growth, morphology, heat capacity and polymorphic stability have been described and discussed and, sometimes, explained. Similarly, the effects on a macroscopic level, such as visual aspects, melting profiles, posthardening and rheology have been the subject of research. Although limited compositional information, especially of additives, hinders appropriate discussions of the relevant mechanisms, some generic guidelines as to what type and strength of effect can be expected have been derived. As a general rule, a more significant influence is observed when the acyl group of the minor component (where present) is similar to those present in the fat itself. Additives may have different effects depending on the fat they are added to, their concentration and the temperature, especially with increasing undercooling (which typically reduces the effect of additives).

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“…STS was found to retard the cocoa butter b V to b VI transformation [83,89]. This is proposed to be a solid state transition, delayed due to STS increasing the liquid fraction of b V .…”

Section: Polymorphic Transitions and Stabilitymentioning

confidence: 95%

Section: Polymorphism and Melting Profilesmentioning

confidence: 99%

See 1 more Smart Citation

Crystallization of Fats: Influence of Minor Components and Additives

Smith¹,

Bhaggan²,

Talbot

et al. 2011

J Americ Oil Chem Soc

228

175

View full text Add to dashboard Cite

show abstract

“…In recent years, thermoanalytical techniques have been extensively developed for studying the thermal properties [1][2][3][4][5][6][7][8][9] and oxidative resistance [10][11][12][13][14][15] of glycerides and edible oils and fats. Among these methods, differential scanning calorimetry seems to be the most valuable.…”

mentioning

confidence: 99%

Determination of specific heats of some edible oils and fats by differential scanning calorimetry

Kowalski¹

1988

Journal of Thermal Analysis

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“…In this regard, it has been reported that minor components incorporated in the range of 0.5-5% and in certain cases below 0.1% may be enough to alter the crystalline structure (Smith, Bhaggan, Talbot, & Van Malssen, 2011). In CB, minor components can act by accelerating or retarding the transition from b-V to b-VI, phenomena that are usually referred as b-V polymorph retention (Dhonsi & Stapley, 2006;Garti, Schlichter, & Sarig, 1986;Schlichter, Sarig & Garti, 1985).…”

Section: Introductionmentioning

confidence: 99%