Changes in Viscosity during Crystallization Processes of Cocoa Butter and Chocolate
نویسندگان
چکیده
منابع مشابه
Validation of a Method for the Quantification of Cocoa BUtter Equivalents in Cocoa Butter and Plain Chocolate
2 CONTENTS 3 LIST OF ABBREVIATIONS 4 1 RATIONALE – BACKGROUND 5 2 OBJECTIVE 6 3 METHOD DESCRIPTION 6 4 PARTICIPANTS 8 4.1 Co-ordination of the validation study 8 4.2 Preparation and distributing of the test samples 8 4.3 Homogeneity tests 8 4.4 Measurements 8 4.5 Collation and statistical evaluation of results 9 5 TEST SAMPLES 9 5.1 Homogeneity study 10 6 THE VALIDATION STUDY 10 6.1 Design of t...
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Cocoa butter was crystallized statically from the melt to various temperatures in the range of -20 to 26 °C and annealed for up to 45 days. During this period, the polymorphism of the solid state was monitored using differential scanning calorimetry and powder X-ray diffraction. Moreover, the microstructure of the materials was imaged using polarized light microscopy. Below -15 °C, a mixture of...
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1Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, B-9000 Gent, Belgium 2Department of Applied Mathematics, Biometrics and Process Control, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, B-9000 Gent, Belgium •E-mail: [email protected], Tel. +32 9/2646163...
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Introduction The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectione...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1988
ISSN: 1884-2003
DOI: 10.5650/jos1956.37.613