Polymorphous transitions in cocoa butter - A quantitative DSC study

被引：40

作者：

Fessas, D ^{[1
]}

Signorelli, M ^{[1
]}

Schiraldi, A ^{[1
]}

机构：

[1] Univ Milan, DISTAM, I-20133 Milan, Italy

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2005年 / 82卷 / 03期

关键词：

calorimetry; chocolate; cocoa butter; crystallization; DSC;

D O I：

10.1007/s10973-005-0952-7

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Large experimental evidence was collected on polymorphous transitions of triacyl glycerols (TAG) in cocoa butter by means of DSC investigations. The cooling treatment (in conditions close to those of the industrial practice) and the annealing temperature significantly affect the overall crystal fraction and the distribution of the various polymorphs. These data allowed a quantitative, although purely phenomenological, kinetic parameterization of polymorphous transitions of cocoa butter. The evaluation of the relevant kinetic constants and their dependence on the temperature allowed prediction of the yield in every polymorph after a given thermal history. Similar evidences were attained for cocoa liquor and dark chocolate where TAG are sided by other ingredients. These results can be the basis for an industrial exploitation.

引用

页码：691 / 702

页数：12

共 14 条

[1]

Aguilera JM, 2004, J FOOD SCI, V69, pR167, DOI 10.1111/j.1365-2621.2004.tb13615.x

[2]

Relation of fat bloom in chocolate to polymorphic transition of cocoa butter [J].