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Seeding effects on solidification behavior of cocoa butter and dark chocolate. II. Physical properties of dark chocolate
Author(s) -
Hachiya Iwao,
Koyano Tetsuo,
Sato Kiyotaka
Publication year - 1989
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/bf02660744
Subject(s) - seeding , bloom , food science , dark chocolate , crystallization , materials science , chemistry , biology , agronomy , organic chemistry , ecology
Demolding property just after solidification, we examined the polymorphism of cocoa butter in seed‐solidified dark chocolate and fat‐bloom stability through two thermocycle tests between 38 and 20°C (38/20) and between 32 and 20°C (32/20). The seed crystals employed are Form VI of cocoa butter, β 1 of SOS (1,3‐distearoyl‐2‐oleoyl‐glycerol), pseudo‐ β ’ and β 2 of BOB (1,3‐dibehenoyl‐2‐oleoylglycerol) and β of SSS (1,2,3‐tristearoylglycerol). The influence of the seed concentration was also examined. The seeding of cocoa butter (Form VI) and SOS β 1 caused the crystallization of Form V of cocoa butter and exhibited better demolding. As to the fat‐bloom stability, the two, seed crystals were effective through the 32/20 cycle test, but the fat‐bloom occurred through the 38/20 test. The seeding of β 2 of BOB caused better demolding, crystallization of Form V of cocoa butter, and the most preferable fat‐bloom stability; particularly, the seeding of 5 wt% concentration of β 2 of BOB completely prevented the fat‐bloom after the 38/20 test, although the seeding of all of the other materials and conditions caused the fat‐bloom by this thermo‐cycle test. The seeding of pseudo‐ β ’ of BOB did not prevent the fat‐bloom, although the demolding property was improved. In the case of the seed of β of SSS, both the demolding and fat‐bloom stability were not improved. We concluded that the seeding of β 2 of BOB revealed the most desirable, influences on the demolding and the fat‐bloom stability of dark chocolate. This conclusion suggests the usage of β 2 of BOB as the most preferable seed material in the solidification of dark chocolate, since the crystallization rate was also enhanced by this material as described in Paper I.

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