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Tempering of cocoa butter and chocolate using minor lipidic components

Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism, nano- and microstructure, melting behavior, surface gloss and mechanical properties. Here we investigate the effects of...

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Autores principales: Chen, Jay, Ghazani, Saeed M., Stobbs, Jarvis A., Marangoni, Alejandro G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8408162/
https://www.ncbi.nlm.nih.gov/pubmed/34465789
http://dx.doi.org/10.1038/s41467-021-25206-1
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author Chen, Jay
Ghazani, Saeed M.
Stobbs, Jarvis A.
Marangoni, Alejandro G.
author_facet Chen, Jay
Ghazani, Saeed M.
Stobbs, Jarvis A.
Marangoni, Alejandro G.
author_sort Chen, Jay
collection PubMed
description Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism, nano- and microstructure, melting behavior, surface gloss and mechanical properties. Here we investigate the effects of adding various minor non-triglyceride lipidic components to refined cocoa butter and chocolate on their physical properties. We discover that addition of saturated phosphatidylcholine and phosphatidylethanolamine to neutralized and bleached cocoa butter or molten and recrystallized commercial chocolate at 0.1% (w/w) levels, followed by rapid cooling to 20 °C in the absence of shear, accelerates crystallization, stabilizes the desirable Form V polymorph and induces the formation of chocolate with an optimal microstructure, surface gloss and mechanical strength. Final chocolate structure and properties are comparable to those of a commercial tempered chocolate. Minor lipidic component addition represents an effective way to engineer chocolate material properties at different length scales, thus simplifying the entire tempering process.
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spelling pubmed-84081622021-09-22 Tempering of cocoa butter and chocolate using minor lipidic components Chen, Jay Ghazani, Saeed M. Stobbs, Jarvis A. Marangoni, Alejandro G. Nat Commun Article Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism, nano- and microstructure, melting behavior, surface gloss and mechanical properties. Here we investigate the effects of adding various minor non-triglyceride lipidic components to refined cocoa butter and chocolate on their physical properties. We discover that addition of saturated phosphatidylcholine and phosphatidylethanolamine to neutralized and bleached cocoa butter or molten and recrystallized commercial chocolate at 0.1% (w/w) levels, followed by rapid cooling to 20 °C in the absence of shear, accelerates crystallization, stabilizes the desirable Form V polymorph and induces the formation of chocolate with an optimal microstructure, surface gloss and mechanical strength. Final chocolate structure and properties are comparable to those of a commercial tempered chocolate. Minor lipidic component addition represents an effective way to engineer chocolate material properties at different length scales, thus simplifying the entire tempering process. Nature Publishing Group UK 2021-08-31 /pmc/articles/PMC8408162/ /pubmed/34465789 http://dx.doi.org/10.1038/s41467-021-25206-1 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Chen, Jay
Ghazani, Saeed M.
Stobbs, Jarvis A.
Marangoni, Alejandro G.
Tempering of cocoa butter and chocolate using minor lipidic components
title Tempering of cocoa butter and chocolate using minor lipidic components
title_full Tempering of cocoa butter and chocolate using minor lipidic components
title_fullStr Tempering of cocoa butter and chocolate using minor lipidic components
title_full_unstemmed Tempering of cocoa butter and chocolate using minor lipidic components
title_short Tempering of cocoa butter and chocolate using minor lipidic components
title_sort tempering of cocoa butter and chocolate using minor lipidic components
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8408162/
https://www.ncbi.nlm.nih.gov/pubmed/34465789
http://dx.doi.org/10.1038/s41467-021-25206-1
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