Thermal and compositional properties of cocoa butter during static crystallization

Studies were conducted using differential scanning calorimetry (DSC) and high performance liquid chromatography (HPLC) to determine the thermal properties and glyceride composition of cocoa butter crystals formed under static conditions. In additon to these studies, visual characterization of the crystallites was obtained with polarized light microscopy (PLM). Crystals were formed under controlled static or motionless conditions at formation temperatures of 26.0, 28.0, 30.0, 32.0 and 33.0 grade centigrade. Preparatory techniques were developed using laminated polyethylene with plastic hoops in order to grow the crystals for isolation and visual identification by PLM prior to DSC assay. Cocoa butter was also crystallized from liquid oil directly in the DSC pans prior to thermal assay. At each crystal formation temperature (26-33 grade centigrade), various crystallite types grew, each with varying triglyceride composition (PLiP, POO, PLiS, POP, SOO, SLiS, POS, SOS, SOA). As an example, the "feather" and "individual" crystals formed at 26.0 grade centigrade exhibited significant increases in SOS and significant decreases in POP compared to the original butter. It was determined that the original amount of SOS significantly increased in the cocoa butter crystallite as the incubation temperature increased from 26-32 grade centigrade.

Bibliographic Details

Main Authors:	62714 Dimick, P.S., 90012 Manning, D.M
Format:	biblioteca
Published:	Dic
Subjects:	MANTECA DE CACAO, COMPOSICION QUIMICA, CROMATOGRAFIA LIQUIDA ALTA PRESION, ANALISIS QUIMICO,
Tags:	Add Tag No Tags, Be the first to tag this record!