A Method to Qualify and Quantify the Crystalline State of Cocoa Butter in Industrial Chocolate

Abstract

A range of methods, mainly X-Ray Diffraction (XRD) and Differential Scanning Calorimetry (DSC), have been used to characterise the polymorphism of fats in food products. As sugars present in chocolate have a significant XRD pattern, partially overlapping with the signal of cocoa butter, XRD cannot be applied directly to chocolate. In this paper, the XRD signal of a molten sample, similar to the one for pure sucrose, was subtracted from the signal of a solid sample of chocolate to remove the impact of the crystallised sugar. The XRD patterns obtained were compared with the pattern of cocoa butter cooled under the same conditions. Strong peaks were observed at similar inter lamellar d spacings showing that the polymorphic state of cocoa butter in processed chocolate could be obtained using this method. Numerical integration of the peaks also allowed quantification of the degree of crystallinity present in the system during a typical process. The accuracy of the method developed was found to be dependent on the (cocoa butter)/(sugar) ratio in the chocolate used.

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

“…As previously reported by Dassanayake et al, wide angle diffraction scans for neat, 10 and 20 % gels indicated a b 0 , or orthorhombic, crystalline sub-cell arrangement for all waxes [11]. This particular polymorph is characterized by two wide angle peaks at 0.37 and 0.41 nm [7] (Fig. 9).…”

“…For example, the b 0 polymorph present in margarine is responsible for its smooth texture and spreadability [6]. Alternatively, cocoa butter in chocolate products is tempered into the b V polymorph to provide desirable sensory properties while avoiding bloom formation [7].…”

A Comparison of the Thermo‐Physical Behavior of Engkabang (Shorea macrophylla) Seed Fat–Canola Oil Blends and Lard

“…According to the diffractogram presented in Fig. 2, EF is found to display crystals in b form where the XRD pattern displays a strong peak at around 4.60 [29]. For the sake of comparison, there is hardly any report that deals with the polymorphic behavior of EF.…”

Modelling the rapid cooling and casting of chocolate to predict phase behaviour

“…However, rapid cooling of chocolate is often associated with low melting point polymorphs (Stapley et al, 1999). These low melting point crystals are then subject to a polymorphous transition (Le Ré vé rend et al, 2010) during storage at ambient conditions, causing bloom ). An engineering paradox is encountered here since the products from such manufacturing methods are perfectly acceptable and are sold widely in the United Kingdom and elsewhere.…”