Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy

A high quality chocolate requires not only a shiny surface, crunchy and pleasant texture, but also proper resistance to blooming. All these characteristics are influenced by the physical chemical properties of components, which directly related their crystalline structure. Some works found that proportion cocoa butter (CB), equivalent (CBE) milk fatty acid (AMF) tend strongly delay blooming when mixing them. The goal our research is determine how choice adding CBE mixture delays ESI/MALDI-HRMS, X-ray, DSC, MIR Raman investigations were used analyze structure features vibrational modes CB CBE. comparison experimental results between made it possible highlight markers differentiation seems explain impact in Part triglycerides remains form IV instead. presence latter be key parameter favors transformation deceleration VI, responsible for fat bloom development.