The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter

Journal of Food Engineering

Volumn 77, Issue 4, 2006, Pages 936-942

  Dhonsi, D ^a   Stapley, A G F ^a  

^a LOUGHBOROUGH UNIVERSITY   (United Kingdom)

Author keywords

Chocolate; Crystallization; Fat; Induction time; Lecithin; Nucleation

Indexed keywords

COMPOSITION; CRYSTALLIZATION; EMULSIFICATION; MELTING; SHEARING; SUGAR (SUCROSE); THERMAL EFFECTS; VISCOMETERS;

CHOCOLATE; FAT; HETEROGENEOUS NUCLEATION; INDUCTION TIME; LECITHIN;

EMULSIONS;

THEOBROMA; THEOBROMA CACAO;

EID: 33746782942     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.08.022     Document Type: Article

References (14)

1. Beckett S.T. The science of chocolate (2000), The Royal Society of Chemistry, Cambridge pp. 77-82
2. Bolliger S., Zeng Y., and Windhab E.J. In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy. Journal of the American Oil Chemists Society 76 6 (1999) 659-667
3. Briggs J.L., and Wang T. Influence of shearing and time on the rheological properties of milk chocolate during tempering. Journal of the American Oil Chemists Society 81 2 (2004) 117-121
4. Johansson S., and Bergenstahl B. The influence of food emulsifiers on fat and sugar dispersions in oils. II. Rheology, colloidal forces. Journal of the American Oil Chemists Society 69 8 (1992) 718-727
5. Loisel C., Keller G., Lecq G., Launay B., and Ollivon M. Tempering of chocolate in a scraped surface heat exchanger. Journal of Food Science 62 4 (1997) 773-780
6. Loisel C., Lecq G., Keller G., and Ollivon M. Dynamic crystallization of dark chocolate as affected by temperature and lipid additives. Journal of Food Science 63 1 (1998) 73-79
7. MacMillan S.D., Roberts K.J., Rossi A., Wells M.A., Polgreen M.C., and Smith I.H. In situ small angle X-ray scattering (SAXS) studies of polymorphism with the associated crystallization of cocoa butter fat using shearing conditions. Crystal Growth and Design 2 3 (2002) 221-226
8. Mazzanti G., Guthrie S.E., Sirota E.B., Marangoni A.G., and Idziak S.H.J. Orientation and phase transitions of fat crystals under shear. Crystal Growth and Design 3 5 (2003) 721-725
9. Sato K., and Koyano T. Crystallization properties of cocoa butter. In: Garti N., and Sato K. (Eds). Crystallization processes in fats and lipid systems (2001), Marcel Dekker, New York 429-456
10. Stapley A.G.F., Tewkesbury H., and Fryer P.J. The effects of shear and temperature history on the crystallization of chocolate. Journal of the American Oil Chemist's Society 76 6 (1999) 677-685
11. Talbot G. Chocolate temper. In: Beckett S.T. (Ed). Industrial chocolate manufacture and use (1994), Blackie Academic and Professional, London 156-166
12. Toro-Vazquez J.F., Pérez-Martinez D., Dibildox-Alvarado E., Charo-Alonso M., and Reyes-Hernandez J. Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions. Journal of the American Oil Chemists Society 73 6 (2004) 195-202
13. Vernier, F. (1997). Influence of emulsifiers on the rheology of chocolate and suspensions of cocoa and sugar particles in oil. PhD Thesis. University of Reading.
14. Ziegleder G. Improved crystallization behaviour of cocoa butter under shearing. Internationale Zeitschrift fur Lebensmittel Technologie und Verfahrenstechnik 36 (1985) 412-416