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Effect of 2‐oleodipalmitin and 2‐elaidodipalmitin on polymorphic behavior of cocoa butter
Author(s) -
Gray M. S.,
Lovegren N. V.,
Feuge R. O.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635471
Subject(s) - melting point , food science , peanut butter , differential scanning calorimetry , chemistry , organic chemistry , thermodynamics , physics
The polymorphic behavior of cocoa butter mixed with 2‐oleodipalmitin (POP) or 2‐elaidodipalmitin (PEP) was investigated with a differential scanning calorimeter. Six mixtures of cocoa butter containing 10, 25, and 50% POP and 10, 25, and 50% PEP were used. Each of the three cocoa butter‐POP mixtures exhibited at least four polymorphic forms. The lowmelting form was obtained by quick chilling; the intermediate, by tempering for several hours just below the melting range; and the high‐melting, by raising the temperature slowly to 25 C then holding there overnight or longer. In the cocoa butter‐POP mixtures, only the low‐melting form appeared to be more stable than the corresponding form for pure POP or cocoa butter. In addition to increased stability of the unstable low form, the rate of conversion from the intermediate to the high form, normally quite slow, increased in the cocoa butter‐POP mixtures. Typical melting point lowering occurred when POP was added. POP was quite compatible with cocoa butter, the tempered mixture melting as a single compound; and the melting curves were fairly sharp. The three cocoa butter‐PEP mixtures appeared to be incompatible. The cocoa butter and PEP behaved like a mixture of two fats, each of which melted independently.