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Molecular Origins of Polymorphism in Cocoa Butter
Annual Review of Food Science and Technology, 2021Cocoa butter displays complex crystallization behavior and six crystal polymorphic forms. Although the crystal structure of cocoa butter has been studied extensively, the molecular interactions between cocoa butter triacylglycerols in relation to polymorphic transformations from metastable forms (forms III and IV) to stable crystal forms (forms V and ...
Alejandro G Marangoni +1 more
exaly +3 more sources
Expression of cocoa butter from cocoa nibs
Separation and Purification Technology, 2007The effect of temperature (40–110 °C), applied mechanical pressure (20–80 MPa), applied pressure profile (constant/linearly increasing) and moisture content (0–8 wt.%, wet basis) on the expression of cocoa nibs were investigated. The maximum cocoa butter yield is achieved at 100 °C. The optimum moisture content with respect to cocoa butter yield is 1.3
A B de Haan
exaly +4 more sources
Journal of the American Oil Chemists' Society, 1966
AbstractLargely by x‐ray diffraction six crystalline states, I舑VI, in order of increasing melting point, have been identified for cocoa butter. Of these states II, IV, V and VI are pure and identifiable with previously (or presently) identified polymorphs of 2‐oleoylpalmitoyl stearin (POS), namelyॅ‐2,ॆ艂‐2,ॆ‐3 (舠V舡) andॆ‐3 (舠VI舡); V and VI representing ...
R L, Wille, E S, Lutton
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AbstractLargely by x‐ray diffraction six crystalline states, I舑VI, in order of increasing melting point, have been identified for cocoa butter. Of these states II, IV, V and VI are pure and identifiable with previously (or presently) identified polymorphs of 2‐oleoylpalmitoyl stearin (POS), namelyॅ‐2,ॆ艂‐2,ॆ‐3 (舠V舡) andॆ‐3 (舠VI舡); V and VI representing ...
R L, Wille, E S, Lutton
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Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Replacers
2005Chocolate and confectionery compounds are loved by people throughout the world. However, these products contain >30% of fats such as cocoa butter (CB), CB equivalents (CBE), CB replacers (CBR), CB substitutes (CBS), and milk fat. With more attention to a healthier lifestyle, people tend to avoid oils and fats due to their association with the ...
Kazuhisa Yamada +2 more
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Crystallization of Cocoa Butter in Cocoa Powder
Journal of the American Oil Chemists' Society, 2019AbstractCocoa powder quality is determined by its color, flavor, dispersion, and flow properties, which can be controlled via tempering. Design of a cocoa powder tempering profile, however, requires that the mechanism of cocoa butter crystallization in cocoa powder be fully understood.
Paige A. Palmieri, Richard W. Hartel
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Characterization of cocoa butter substitutes, milk fat and cocoa butter mixtures
European Journal of Lipid Science and Technology, 2011AbstractThe melting properties and polymorphic behavior of binary and ternary blends of cocoa butter substitutes (CBS), cocoa butter (CB), and milk fat (MF) were studied by using pulsed nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), and X‐ray diffractometry (XRD). Hydrogenated palm kernel stearin (HPKS) and hydrogenated palm
Fengyan Wang +4 more
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Solidification of cocoa butter
Journal of the American Oil Chemists' Society, 1965AbstractCocoa butter and other confectionery fats do not behave alike on molding. Explanations for the behavior of cocoa butter generally are unavailable. The linear contraction of molded cocoa butter on solidification under various conditions was determined.
N. V. Lovegren, R. O. Feuge
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Composition of cocoa shell fat as related to cocoa butter
Zeitschrift für Ernährungswissenschaft, 1981The physical and chemical constants of cocoa shell fat (a by-product resulted during the production of cocoa butter at chocolate factories) were almost identical with those of cocoa butter obtained from the same cocoa beans except for their high acid value. Shell fat contained more amount of phospholipid content (as cephalin) than cocoa butter.
H M, El-Saied, M K, Morsi, M M, Amer
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International Journal of Food Sciences and Nutrition, 1998
Commercial samples of Malaysian cocoa butter (MCB), anhydrous milkfat (AMF), high melting fraction milkfat42 (HMF42) and cocoa butter equivalent (CBE) were blended in binary and ternary blends. All the fats were then evaluated for their solid fat content, thermal analyses and polymorphic stability. MCB possessed the highest solid followed by CBE, HMF42
S, Sabariah, A R, Ali, C L, Chong
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Commercial samples of Malaysian cocoa butter (MCB), anhydrous milkfat (AMF), high melting fraction milkfat42 (HMF42) and cocoa butter equivalent (CBE) were blended in binary and ternary blends. All the fats were then evaluated for their solid fat content, thermal analyses and polymorphic stability. MCB possessed the highest solid followed by CBE, HMF42
S, Sabariah, A R, Ali, C L, Chong
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On the configuration of cocoa butter
Journal of the American Oil Chemists' Society, 1957SummaryIt is concluded from x‐ray diffraction, thermal curve, and enzymatic hydrolysis that the predominant glyceride of cocoa butter is 2‐oleoyl palmitoyl stearin (POS) instead of 2‐palmitoyl oleoyl stearin (OPS), the configuration which has been rather generally accepted.
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