Thermodynamic and kinetic aspects of fat crystallization

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

“…Metin and Hartel (1998) reported t 1/2SFCmax equal to 23.2 minutes for isothermal crystallization at 15 °C of cocoa butter from the Ivory Coast, a similar result to that observed for sample Braz B, from the state of Bahia. These differences for cocoa butter results are mainly due to the distinct disaturatedmonounsaturated (S 2 U) TAG contents, as mentioned in Part I of this study, which influence the formation and the structuring of the crystalline network (Ribeiro et al, 2012;Himavan et al, 2006). Significant changes in the crystallization rate of cocoa butter due to differences in chemical composition can result in unacceptable physical properties, such as excessive softness and susceptibility of the chocolate to fat bloom and also difficulties during its processing, thus justifying the need for standardization of this raw material by using suitable blends which are compatible to tropical areas (Chaiseri and dimick, 1995).…”

Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization

“…Demulsification of food products is closely related to fat crystallization 3,4 ; accordingly, food engineers aim to control fat crystallization. Many studies have focused on fat crystallization, especially on the crystallization of tripalmitin 5,6 , nhexadecane 7 9 , palm oil 10 14 , and confectionary-coating fat 8,15 , which have high melting points and have a single component or are composed of relatively few types of fatty acids. However, few studies have examined vegetable oils with low melting points, and their crystallization induction periods have scarcely been reported.…”

Image analysis of palm oil crystallisation as observed by hot stage microscopy

“…Ng and Oh [4] performed an Avrami fit over a wider range of temperatures but without additional growth rate measurements. Induction time data have also been determined from DSC [5] and fitted to expressions for nucleation rate although it is questionable to do this as these represent physically distinct phenomena [11].…”