Smith Kevin W, Cain Fred W, Talbot Geoff
Life Science, Unilever R&D Colworth, Sharnbrook, Bedfordshire MK44 1LQ, United Kingdom.
J Agric Food Chem. 2004 Aug 25;52(17):5539-44. doi: 10.1021/jf049401e.
Palm kernel stearin and hydrogenated palm kernel stearin can be used to prepare compound chocolate bars or coatings. The objective of this study was to characterize the chemical composition, polymorphism, and melting behavior of the bloom that develops on bars of compound chocolate prepared using these fats. Bars were stored for 1 year at 15, 20, or 25 degrees C. At 15 and 20 degrees C the bloom was enriched in cocoa butter triacylglycerols, with respect to the main fat phase, whereas at 25 degrees C the enrichment was with palm kernel triacylglycerols. The bloom consisted principally of solid fat and was sharper melting than was the fat in the chocolate. Polymorphic transitions from the initial beta' phase to the beta phase accompanied the formation of bloom at all temperatures.
棕榈仁硬脂和氢化棕榈仁硬脂可用于制备复合巧克力棒或涂层。本研究的目的是表征使用这些油脂制备的复合巧克力棒上形成的白霜的化学成分、多晶型和熔化行为。将巧克力棒在15、20或25摄氏度下储存1年。在15和20摄氏度时，相对于主要脂肪相，白霜富含可可脂三酰甘油，而在25摄氏度时，富含棕榈仁三酰甘油。白霜主要由固体脂肪组成，其熔化比巧克力中的脂肪更明显。在所有温度下，随着白霜的形成，都会发生从初始β'相到β相的多晶型转变。
