Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya 13000, Thailand; Department of Chemistry and Biology, Toronto Metropolitan University, Toronto, ON M5B 2K3, Canada.
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom 73000, Thailand.
Food Chem. 2022 Dec 15;397:133635. doi: 10.1016/j.foodchem.2022.133635. Epub 2022 Jul 5.
The effects of up to 5 wt% rice bran wax (RBX) on the crystallisation, tempering and storage stability of cocoa butter (CB) and a model dark chocolate were assessed. Presence of RBX significantly accelerated tempering and the formation of the desirable form V polymorph in CB. The form V to VI transition in both CB and chocolate was slowed in the presence of RBX during temperature-cycling, with addition of 1 wt% wax effectively reducing the extent of bloom formation in model chocolate following two weeks of temperature-cycling from 25 to 29 °C. Overall, this study has shown that RBX may be considered a viable seed material to accelerate tempering of CB and retard fat bloom in chocolate.
研究了高达 5wt%米糠蜡（RBX）对可可脂（CB）和巧克力模型的结晶、回火和储存稳定性的影响。RBX 的存在显著加速了 CB 中所需形式 V 多晶型的回火和形成。在 RBX 的存在下，CB 和巧克力的形式 V 到 VI 的转变在温度循环过程中减缓，添加 1wt%的蜡可有效减少在从 25°C 到 29°C 的温度循环两周后模型巧克力中脂霜的形成程度。总的来说，这项研究表明，RBX 可以被认为是一种可行的种子材料，以加速 CB 的回火和延缓巧克力中的脂肪霜。
