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Crystallization Behavior and Kinetics of Chocolate‐Lauric Fat Blends and Model Systems
Author(s) -
Geary Margaret,
Hartel Richard
Publication year - 2017
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/s11746-017-2973-3
Subject(s) - crystallization , palm kernel oil , lauric acid , palm kernel , food science , softening , chemistry , materials science , kinetics , palm oil , chemical engineering , organic chemistry , fatty acid , engineering , physics , quantum mechanics , composite material
Binary mixtures of cocoa butter and lauric fats have widespread use in chocolates and confections, yet incompatibilities between these fats can present formulation and processing constraints. This study examined the phase behavior and crystallization kinetics of cocoa butter‐lauric fat model systems and chocolate‐lauric fat blends. Solid fat content (SFC) profiles and isosolid diagrams confirmed eutectic and diluent interactions, indicating a softening of cocoa butter by lauric fat addition. Crystallization kinetics of model systems adhered to an exponential growth model. High lauric fat levels delayed crystal growth and reduced equilibrium SFC of cocoa butter. Coconut and palm kernel oils altered the solidification mechanisms of cocoa butter to a greater extent than fractionated palm kernel oil. Chocolate systems displayed multi‐step crystal growth that contrasted with the exponential growth observed in the model systems. At high lauric fat levels (30%), crystallization onset was significantly lengthened. Blends with high lauric fat contents showed low G max ′ and did not achieve final equilibrium after 60 min of cooling, indicating incomplete crystallization.