engleski

Identification of crystal phases in cocoa butter under different storage temperatures

Chocolate has been one of the most popular confectioneries. It is made up of a solid (carbohydrates, proteins, minerals and etc.) and liquid (cocoa butter) components of cocoa beans with sugar, and other solids combined together in a matrix. The main structure of chocolate is given by cocoa powder which crystallizes into six different forms (polymorphs). From the practical point of view, it is important to emphasize that the properties of a good chocolate depend on the crystallization of the cocoa butter. Different crystallization polymorphs exist with different melting points and different arrangements of the triglyceride molecules in cocoa butter. In addition, it is well know that the polymorphs in the cocoa butter depend on the thermal and mechanical conditions during solidification. The quality characteristics of chocolate are predominantly influenced by the physical and chemical properties of cocoa butter, which are affected by the crystal structure in cocoa butter. The aim of this work is to study changes of some thermal properties of chocolate under conditions of accelerated aging at elevated temperatures. We have studied the crystallization of cocoa butter under controlled thermal conditions and determine the various polymorph crystals formed under different storage temperatures. The polymorph crystals formed from these experiments will be analyzed using the modulated differential scanning calorimeter (MDSC) and thermomechanical analyzer (TMA).

crystal phases; cocoa butter; different storage temperatures

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