The Effect of Limonene on the Crystallization of Cocoa Butter

Abstract

The formulation of reduced fat chocolate has been of interest to the confectionery industry for a considerable time. It presents a challenge, as fat reduction strategies are often accompanied by poor quality of the formulated product due to an increased viscosity of the molten chocolate. This causes difficulties during processing and poor sensory properties of the final product. The addition of limonene to chocolates leads to fat reduced chocolates that are less hard and have a lower melt viscosity. This study was undertaken to shed light on the changes produced by the addition of limonene on the crystallization and microstructure of cocoa butter. Based on evidence obtained by X-ray diffraction, differential scanning calorimetry and polarized light microscopy, it is proposed that the presence of limonene enhances the production of lower polymorphic forms on cooling but accelerates the transformation to more stable polymorphic forms. This is demonstrated in the transformation of the a and b 0 IV forms in cocoa butter to form b V at early storage times (t = 0-1 week), and the transformation to form b VI at times [2-3 weeks at 20°C. There is a complex but marked effect on crystal size, mainly at early storage times.

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“…Similar effect has been shown at 17°C by Rigolle et al [27]. Limonene enhances the transformation to more stable cocoa butter polymorphic form β V [26,27]. The latter is the desired form for chocolate manufacture as the melting temperature of this form is high enough (34-36°C) to maintain the chocolates in solid form at room temperature and low enough for the chocolate to melt in the mouth [28].…”

“…[24,25]. Ray et al [26] observed that with the addition of limonene to cocoa butter, the isothermal crystallization of chocolate starts earlier at temperatures from 17 to 20°C. Similar effect has been shown at 17°C by Rigolle et al [27].…”

Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of d‐limonene

“…Soy lecithin and sorbitan esters are primarily used as emulsifiers and they are known to act as crystallization modifiers . Recent studies have demonstrated the use of d ‐limonene as a potential additive in CB crystallization processes . d ‐Limonene is a monoterpene and is a constituent of citric fruit essential oils.…”

“…Owing to its citric aroma, d ‐limonene has been widely used as an aromatizing agent in beverages, chewing gum, perfumes, and chocolate, conferring an orange aroma . According to Ray et al , the addition of 5% d ‐limonene to CB promotes the complete polymorphic transition from the βV to βVI form when storage during 21–28 days at 20°C. Do et al stated that d ‐limonene may be located between the fatty acids chains in the TAG and influences the properties of fat crystal network.…”

“…Many techniques and additives affect polymorphic transition of fats mainly by changing the degree of molecular mobility of the TAG in fat crystal network. Among them are emulsifier addition, essential oil addition, high temperature of fat crystallization, and ultrasound technique . The study of polymorphic transitions has become important because it influences the melting properties of chocolates and fats.…”