Effect of food emulsifiers on polymorphic transitions of cocoa butter

Nissim Garti*, Judith Schlichter, Sara Sarig

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

43 Scopus citations

Abstract

The polymorphic behavior of cocoa butter in the presence of several food emulsifiers serving as crystal structure modifiers was investigated. Emphasis was placed on transitions among the relatively stable forms IV, V and VI, which are significant for a confectionery industry. As known from industry work, within the series of sorbitan esters and ethoxylated sorbitan esters, the solid emulsifiers were the most efficient in retarding transition of V form into VI modification. Blends of sorbitan monostearate (Span 60), ethoxylated sorbitan monostearate (Tween 60) and Span 60-Tween 65 used in the present study were particularly effective. Surprisingly, it was found that some combinations of emulsifiers accelerate the transition of form IV into form V. Transition of form V into form VI occurs via the solid state, and other transitions are known to take place via the liquid phase. Emulsifier was found to increase liquid fraction of the fat prior to its transition. Mechanistic considerations concerning these transitions are suggested.

Original languageEnglish
Pages (from-to)230-236
Number of pages7
JournalJournal of the American Oil Chemists' Society
Volume63
Issue number2
DOIs
StatePublished - Feb 1986

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