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Effects of external shear forces on crystallisation kinetics of model fat blends
Author(s) -
Shi Xun,
Maleky Farnaz
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12878
Subject(s) - differential scanning calorimetry , microstructure , lecithin , crystallization , materials science , shear rate , agglomerate , shearing (physics) , polymorphism (computer science) , chemical engineering , sugar , crystallography , composite material , chemistry , chromatography , rheology , thermodynamics , food science , biochemistry , physics , gene , genotype , engineering
Summary The effects of different shearing conditions on the crystallisation of cocoa butter ( CB ) with the addition of other confectionery ingredients (sugar and lecithin) were investigated. Differential scanning calorimetry ( DSC ), X‐ray diffraction ( XRD ) and polarised light microscopy ( PLM ) were conducted to measure the thermal, polymorphic and microstructural properties, of these mixtures, respectively. Both shearing conditions and ingredients have a pronounced impact on the thermal and polymorphic behaviour of CB , and its microstructure. In the absence of shear, the addition of lecithin delayed the polymorphic transformation in CB and results in slightly bigger crystal clusters. When both sugar and lecithin are added to nonsheared CB , they retard the formation of stable polymorphism. Moreover, sugar particles tended to agglomerate in the absence of lecithin under static conditions. With the application of shear, a more homogenous microstructure of the samples was observed. Shear significantly increases the crystallisation rate, polymorph transformation and the formation of a higher number of smaller crystals at both the presence and absence of lecithin.