State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Food Chem. 2022 Feb 15;370:131002. doi: 10.1016/j.foodchem.2021.131002. Epub 2021 Aug 31.
The effects of tempered procedures (well and under-tempered) on the crystalline behaves of cocoa butter were elaborated through detecting crystalline structure and compositions of crystals located at different positions of cocoa butter products in this study. The under-tempered products couldn't form crystalline structures as uniform as the well-tempered ones, whose internal contained more low saturated triacylglycerol and structurally unstable crystals. The low saturated triacylglycerol further created the diverse microstructure and thermal properties between center and outer part of cocoa butter products. During storage, the concentration differences drive migration of low saturated triacylglycerol from center to outer part of the product. Although this reduces the differences in triacylglycerol composition, it results in the polymorphism conversion between β'-IV and β-VI form and the fat bloom formation. This work indicates that the monitor for crystalline properties of different positions in cocoa butter products helps the chocolate industry to control formation of fat bloom.
本文通过检测可可脂产品不同位置处晶体的结晶结构和组成，详细阐述了回火处理（过回火和欠回火）对可可脂结晶行为的影响。欠回火产品无法形成与过回火产品一样均匀的结晶结构，其内部含有更多的低饱和三酰基甘油和结构不稳定的晶体。低饱和三酰基甘油进一步导致可可脂产品中心和外部之间的微观结构和热性质的多样性。在储存过程中，浓度差异会促使低饱和三酰基甘油从产品中心向外部迁移。尽管这降低了三酰基甘油组成的差异，但会导致β'-IV 和 β-VI 形式之间的多态性转换和脂肪斑的形成。这项工作表明，监测可可脂产品不同位置处的结晶性质有助于巧克力行业控制脂肪斑的形成。
