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In this study, the effects of temperature (22, 24, 26, 28, and 30°C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four-parameter Gompertz model was used to interpret the effect of parameters on pre-crystallization, nucleation, and crystal growth stages of CB. Lag time and growth rate were calculated using the Gompertz model using time-dependent storage modulus (G') data. According to the results, CB crystallization at 26°C with a 1% strain value had the highest growth rate value, the shortest lag time, and the formation of β polymorph type. Followingly, polymorphic types of the CB crystals were determined based on the melting points of polymorphs via the temperature ramp step, and the results obtained were correlated with a polarized light microscope. In conclusion, using a rheometer in both the observation of the pre-crystallization process and the determination of polymorph types is very important for research and development studies in the chocolate industry for process and formulation optimization. PRACTICAL APPLICATION: This study demonstrates the feasibility of a novel approach for investigating crystallization and oscillatory shear of CB using a rheometer, both for observing crystallization kinetics and determining polymorph type, accompanied by the Gompertz equation to model the crystallization kinetics. According to the results, the effect of process parameters (temperature and shear) on the crystallization behavior of CB can be observed by rheometer, which can provide a detailed perspective for chocolate manufacturers and researchers in research and development studies.
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http://dx.doi.org/10.1111/1750-3841.17040 | DOI Listing |
Int J Pharm Compd
December 2024
Shenkang Education Technology, Shanghai, China.
Food Res Int
November 2024
Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, İstanbul, Turkiye.
Chocolate is a food with complex microstructure properties. In this study, chocolate surface and internal microstructures are discussed considering final product quality and stability. In addition, the effects of the solids and continuous phase components and the interactions between them, and also process effects on the microstructure were reviewed.
View Article and Find Full Text PDFFood Res Int
December 2024
Department of Food Technology, Universidade Federal de Viçosa, Viçosa, Brazil.
Int J Biol Macromol
January 2025
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. Electronic address:
Water-oil-water (W/O/W) double emulsions have been widely studied and applied in probiotic encapsulation. However, challenges remain in enhancing emulsion stability, protecting encapsulated probiotics from adverse environmental conditions, and improving their viability. This study aimed to optimize the functional components of each phase of the W/O/W emulsion to address these issues.
View Article and Find Full Text PDFHeat-resistant chocolate is of much interest to confectionery companies for marketing in tropical areas. Methods exist to produce heat-resistant chocolate by exposing the product to high relative humidity (RH) and increased temperatures. The overall objective of this research project was to explore the curing of white chocolate (30% whole milk powder, 44% sucrose, and 26% cocoa butter) to make it heat resistant and able to be picked up at 33 and 55°C.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!