Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products
Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products
复制标题
调温程序对可可脂产品不同位置结晶行为的影响
DOI：
10.1016/j.foodchem.2021.131002
复制
发表时间：
2022
期刊：
影响因子：
8.8
通讯作者：
Changmo Li
中科院分区：
文献类型：
--
作者：
Wentao Liu;Yunping Yao;Changmo Li
本研究通过检测可可脂产品不同位置的晶体结构和组成，阐述了回火程序（正常回火和欠回火）对可可脂晶体行为的影响。欠回火产物的晶体结构不像回火产物那样均匀，回火产物内部含有更多低饱和三酰甘油，晶体结构不稳定。低饱和的三酰甘油进一步形成了可可脂制品中、外侧不同的微观结构和热性能。在储存过程中，浓度差异驱动低饱和三酰甘油从产品的中心向外部迁移。虽然这减少了三酰甘油组成的差异，但它导致β'-IV和β- vi形式之间的多态性转换和脂肪华的形成。这项工作表明，监测可可脂产品中不同位置的结晶特性有助于巧克力工业控制脂肪开花的形成。
The effects of tempered procedures (well and under-tempered) on the crystalline behaves of cocoa butter were elaborated through detecting crystalline structure and compositions of crystals located at different positions of cocoa butter products in this study. The under-tempered products couldn’t form crystalline structures as uniform as the well-tempered ones, whose internal contained more low saturated triacylglycerol and structurally unstable crystals. The low saturated triacylglycerol further created the diverse microstructure and thermal properties between center and outer part of cocoa butter products. During storage, the concentration differences drive migration of low saturated triacylglycerol from center to outer part of the product. Although this reduces the differences in triacylglycerol composition, it results in the polymorphism conversion between β'-IV and β-VI form and the fat bloom formation. This work indicates that the monitor for crystalline properties of different positions in cocoa butter products helps the chocolate industry to control formation of fat bloom.