The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils

Physicochemical and Rheological Properties of Crystallized Blends Containing trans‐free and Partially Hydrogenated Soybean Oil

“…7a, 8a). As reported in other investigations [26,27], rheological properties of crystallized TAG systems depend on SFC, crystal size and its polymorphic state, this as affected by the physicochemical characteristics of TAG in the liquid phase.…”

Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems

“…This hypothesis suggests that differences in crystallization behaviour during tempering leads to formation of different microstructural organizations of crystal network structure with associated physical changes in chocolates. Characterizing the nature of crystals in confectionery is an important step in quantifying the physical and sensory properties, as the resulting three-dimensional fat crystal network along with the phase behaviour and structural arrangements impact on mechanical, rheological, and melting properties and shelf-life (Campos et al, 2002;Hartel, 2001;Pérez-Martínez et al, 2007). Parameters such as cooling rate and thermal history (i.e., crystallization temperature and tempering) influence kinetics and ultimate physical properties of the crystallized fat systems.…”

“…Fat crystallization is a complex process influenced by processing conditions that determines chocolate microstructure and physical properties (Bell, Gordon, Jirasubkunakorn, & Smith, 2007;Campos et al, 2002;Himawan, Starov, & Stapley, 2006;Pérez-Martínez et al, 2007). Hartel (2001) noted that the control of crystallization is critical for texture, melting properties and other quality characteristics.…”

Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems

“…3), suggesting differences in hardness with varying PS at all temper regimes. Particle sizes have been noted as an important parameter in the hardness of fat crystal networks in many confectionery products Campos et al, 2002;Marangoni and Narine 2002;Pérez-Martínez et al, 2007). Earlier studies showed inverse relationships of hardness in tempered dark chocolates with particle sizes at varying fat and lecithin levels (Afoakwa et al, 2008a), attributed to the relative strengths of their particle-to-particle interactions (Campos et al, 2002;Afoakwa et al, 2008c).…”

“…Time-temperature protocols and shearing are employed to induce nucleation of stable polymorphs with the formation of three-dimensional crystal network structure influencing the microstructure, mechanical properties and appearance of products. The crystal network organisation and the polymorphic state of the TAGs crystals as affected by the crystallisation conditions are major factors determining rheological and textural properties of crystallised TAGS systems (Herrera and Hartel, 2000;Narine and Marangoni, 1999;Toro-Vazquez et al, 2004;Pérez-Martínez et al, 2007;Altimiras et al, 2007).…”