The presence of crystalline sugar limits the influence of emulsifiers on cocoa butter crystallization

Simoes, Selvyn; Lelaj, Enea; Rousseau, Dérick

doi:10.1016/j.foodchem.2020.128848

Cited by 8 publications

(4 citation statements)

References 26 publications

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“…They also provided the identity of the polymorphs after the fusion of the crystallized material. Similarly, Simoes et al [ 38 ] used DSC to study the polymorphic transition of CB from form

, in the presence of emulsifiers and sugar.…”

Section: Introductionmentioning

confidence: 99%

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

Castro–Alayo

Torrejón-Valqui

Medina-Mendoza

et al. 2022

Foods

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The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical properties. The k-means technique was used with the CB crystallization kinetics parameters to observe the division of the process during the first stage (day 0–3). The experimental crystallization time was 15.78 min and the second stage (day 4–7) was 17.88 min. The Avrami index (1.2–2.94) showed that the CB crystallizes in the form of a rod/needle/fiber or plate throughout the process. CB produced metastable crystals of polyforms β1′ and β2′. Three days of fermentation are proposed to generate Criollo cocoa beans with acceptable CB crystallization times.

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“…They also provided the identity of the polymorphs after the fusion of the crystallized material. Similarly, Simoes et al [ 38 ] used DSC to study the polymorphic transition of CB from form

, in the presence of emulsifiers and sugar.…”

Section: Introductionmentioning

confidence: 99%

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

Castro–Alayo

Torrejón-Valqui

Medina-Mendoza

et al. 2022

Foods

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“…During storage, fat bloom was encouraged by sucrose, whereas chocolate systems containing maltitol, corn-syrup solids, and polydextrose parti-cles did not display notable bloom [113]. In addition, the presence of sugar crystals restrains the impact of emulsifiers on the crystallization of cocoa butter and retards its transition from the IV form to the V form [100].…”

Section: Effect Of Organic Additivesmentioning

confidence: 99%

Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components

Yang,

Lee,

et al. 2024

Molecules

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The process of lipid crystallization influences the characteristics of lipid. By changing the chemical composition of the lipid system, the crystallization behavior could be controlled. This review elucidates the internal factors affecting lipid crystallization, including triacylglycerol (TAG) structure, TAG composition, and minor components. The influence of these factors on the TAG crystal polymorphic form, nanostructure, microstructure, and physical properties is discussed. The interplay of these factors collectively influences crystallization across various scales. Variations in fatty acid chain length, double bonds, and branching, along with their arrangement on the glycerol backbone, dictate molecular interactions within and between TAG molecules. High-melting-point TAG dominates crystallization, while liquid oil hinders the process but facilitates polymorphic transitions. Unique molecular interactions arise from specific TAG combinations, yielding molecular compounds with distinctive properties. Nanoscale crystallization is significantly impacted by liquid oil and minor components. The interaction between the TAG and minor components determines the influence of minor components on the crystallization process. In addition, future perspectives on better design and control of lipid crystallization are also presented.

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“…Therefore, the formation of crystal types and their determination is crucial for chocolate science and technology. In this regard, CB crystallization has been studied by many researchers using tempermeter, DSC, NMR, XRD, and different microscope systems to understand the terms such as polymorphism, polymorphic transition, nucleation, crystal growth, and its kinetic (Brunello et al., 2003; Simoes et al., 2021; Sonwai et al., 2017). All of the mentioned methods have advantages or disadvantages considering the cost of the equipment, practical usage, labor requirements, and so on.…”

Section: Introductionmentioning

confidence: 99%

Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation

Bölük,

Akdeniz,

Gunes

et al. 2024

Journal of Food Science

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In this study, the effects of temperature (22, 24, 26, 28, and 30°C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four‐parameter Gompertz model was used to interpret the effect of parameters on pre‐crystallization, nucleation, and crystal growth stages of CB. Lag time and growth rate were calculated using the Gompertz model using time‐dependent storage modulus (G′) data. According to the results, CB crystallization at 26°C with a 1% strain value had the highest growth rate value, the shortest lag time, and the formation of βv polymorph type. Followingly, polymorphic types of the CB crystals were determined based on the melting points of polymorphs via the temperature ramp step, and the results obtained were correlated with a polarized light microscope. In conclusion, using a rheometer in both the observation of the pre‐crystallization process and the determination of polymorph types is very important for research and development studies in the chocolate industry for process and formulation optimization.Practical ApplicationThis study demonstrates the feasibility of a novel approach for investigating crystallization and oscillatory shear of CB using a rheometer, both for observing crystallization kinetics and determining polymorph type, accompanied by the Gompertz equation to model the crystallization kinetics. According to the results, the effect of process parameters (temperature and shear) on the crystallization behavior of CB can be observed by rheometer, which can provide a detailed perspective for chocolate manufacturers and researchers in research and development studies.

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The presence of crystalline sugar limits the influence of emulsifiers on cocoa butter crystallization

Cited by 8 publications

References 26 publications

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components

Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation

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