Crystallization kinetics of cocoa butter in the presence of sorbitan esters

卷:214

Sonwai, Sopark ; Podchong, Pawitchaya ; Rousseau, Derick

Ryerson Univ

关键词: Cocoa butter;    Crystallization;    Sorbitan esters;    Microstructure;    Polymorphism;   

DOI  :  10.1016/j.foodchem.2016.07.092

学科分类：食品科学和技术

【 摘 要 】

Cocoa butter crystallization in the presence of sorbitan mono- and triesters or canola oil was investigated. Solid-state surfactant esters accelerated early-stage cocoa butter solidification while suppressing later growth. Sorbitan tristearate showed the strongest effect, followed by sorbitan monostearate and sorbitan monopalmitate. Liquid-state surfactants suppressed cocoa butter crystallization at all time points, with sorbitan trioleate showing a stronger effect than sorbitan monooleate, which behaved in a similar fashion to canola oil. Via DSC, the palmitic and stearic-based surfactants only associated with cocoa butter's high melting fraction, with the oleic acid-based surfactants and canola oil showing little influence. All sorbitan esters had little effect on polymorphism, whereas canola oil accelerated the form II-to-III-to-IV transition. The palmitic and stearic-based surfactants greatly reduced cocoa butter crystal size whereas the oleic acid-based surfactants and canola showed no notable effect. Overall, sorbitan esters impacted cocoa butter crystallization kinetics, though this depended on surfactant structure and concentration. (C) 2016 Elsevier Ltd. All rights reserved.