Rheo-NMR measurements of cocoa butter crystallized under shear flow

Crystal Growth and Design

Volumn 9, Issue 7, 2009, Pages 3111-3118

  Mudge, Elizabeth M ^a   Mazzanti, Gianfranco ^a  

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 67650091027     PISSN: 15287483     EISSN: 15287505     Source Type: Journal    
DOI: 10.1021/cg800999y     Document Type: Article

References (33)

1. Sato, K. Crystallization behavior of fats and lipids - a review. Chem. Eng. Sci. 2001, 56, 2255-2265.
2. Callaghan, P. T. Rheo-NMR and velocity imaging. Curr. Opin. Colloid Interface Sci. 2006, 11, 13-18.
3. Toro-Vazquez, J. F.; Rangel-Vargas, E.; Dibildox-Alvarado, E.; Charo-Alonso, M. A. Crystallization of cocoa butter with and without polar lipids evaluated by rheometry, calorimetry and polarized light microscopy. Eur. J. Lipid Sci. Technol. 2005, 107 (9), 641-655.
4. Mazzanti, G.; Guthrie, S. E.; Sirota, E. B.; Marangoni, A. G.; Idziak, S. H. J. Effect of minor components and temperature profiles on polymorphism in milk fat. Cryst. Growth Des. 2004, 4 (6), 1303-1309.
5. van Langevelde, A.; van Malssen, K. F.; Peschar, R.; Schenk, H. Effect of temperature on recrystallization behavior of cocoa butter. J. Am. Oil Chem. Soc. 2001, 78, 919-925.
6. Wille, R. L.; Lutton, E. S. Polymorphism of cocoa butter. J. Am. Oil Chem. Soc. 1966, 43, 491-496.
7. Mazzanti, G.; Guthrie, S. E.; Sirota, E. B.; Marangoni, A. G.; Idziak, S. H. J. Novel shear-induced phases in cocoa butter. Cryst. Growth Des. 2004, 4 (3), 409-411.
8. Mazzanti, G.; Guthrie, S. E.; Marangoni, A.; Idziak, S. H. J. A conceptual model for shear-induced phase behavior in crystallizing cocoa butter. Cryst. Growth Des. 2007, 7 (7), 1230-1241.
9. Marangoni, A. G.; McGauley, S. E. Relationship between crystallization behaviour and structure in cocoa butter. Cryst. Growth Des. 2003, 3 (1), 95-108.
10. Chaiseri, S.; Dimick, P. S. Dynamic crystallization of cocoa butter. II. Morphological, thermal, and chemical characteristics during crystal growth. J. Am. Oil Chem. Soc. 1995, 72 (12), 1497-1504.
11. Schenk, H.; Peschar, R. Understanding the structure of chocolate. Radiat. Phys. Chem. 2004, 71 (3-4), 829-835.
12. Bricknell, J.; Hartel, R. W. Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. J. Am. Oil Chem. Soc. 1998, 75 (11), 1609-1615.
13. Brunello, N.; McGauley, S. E.; Marangoni, A. Mechanical Properties of cocoa butter in relation to its crystallization behavior and microstructure. Lebensmittel-Wiss. Technol. 2003, 36, 525-532.
14. Afoakwa, E. O.; Paterson, A.; Fowler, M. Factors influencing rheological and textural qualities in chocolate - a review. Trends Food Sci. Technol. 2007, 18 (6), 290-298.
15. Petersson, B.; Anjou, K.; Sandstrom, L. Pulsed NMR method for solid fat-content determination in tempering fats, 0.1. Cocoa butters and equivalents. Fette Seifen Anstrichmittel 1985, 87 (6), 225-230.
16. MacMillan, S. D.; Roberts, K. J.; Rossi, A.; Wells, M. A.; Polgreen, M. C.; Smith, I. H. In situ small angle X-ray scattering (SAXS) studies of polymorphism associated with the crystallization of cocoa butter fat using shearing conditions. Cryst. Growth Des. 2002, 2, 221-226.
17. Sonwai, S.; Mackley, M. R. The effect of shear on the crystallization of cocoa butter. J. Am. Oil Chem. Soc. 2006, 83, 583-596.
18. Davis, T. R.; Dimick, P. S. Isolation and thermal characterization of high-melting seed crystals formed during cocoa butter solidification. J. Am. Oil Chem. Soc. 1989, 66 (10), 1488-1493.
19. van Malssen, K. F.; van Langevelde, R.; Peschar, R.; Schenk, H. Phase behavior and extended phase scheme of static cocoa butter investigated with real-time X-ray powder diffraction. J. Am. Oil Chem. Soc. 1999, 76, 669-676.
20. Mazzanti, G.; Guthrie, S. E.; Sirota, E. B.; Marangoni, A. G.; Idziak, S. H. J. Orientation and phase transitions of fat crystals under shear. Cryst. Growth Des. 2003, 3 (5), 721-725.
21. Maleky, F.; Marangoni, A. G. Process development for continuous crystallization of fat under laminar shear. J. Food Eng. 2008, 89 (4), 399-407.
22. Maleky, F.; Mazzanti, G.; Idziak, S. H. J.; Marangoni, A. G. Apparatus and method for solidifying a material under continuous laminar shear to form an oriented film. PCT/CA2008/000594, 2008.
23. Cerdeira, M.; Pastore, V.; Vera, L. V.; Martini, S.; Candal, R. J.; Herrera, M. L. Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers. Eur. J. Lipid Sci Technol. 2005, 107 (12), 877-885.
24. Mazzanti, G.; Mudge, E. M.; Anom, E. Y. In Situ Rheo-NMR Measurements of Solid Fat Content. J. Am. Oil Chem. Soc. 2008, 82 (5), 405-412.
25. The Solid Fat Index. In Official Methods and Recommended Practices of American Oil Chemist's Society, 5th ed.; Firestone, D., Ed.; AOCS: Champaign, IL, 1996; pp Method Cd 10-57.
26. Ziegleder, G. Vorkristallisation von Schokoladen. Susswaren 1993, 1-2, 54-58.
27. Taylor, G. I. Stability of a viscous liquid contained between two rotating cylinders. Philos. Transact. R. Soc. London Series A 1923, 223, 289-343.
28. Jastrzebski, M.; Zaidani, H. A.; Wronski, S. Stability of Couette-flow of liquids with power law viscosity. Rheol. Acta 1992, 31 (3), 264-273.
29. Foubert, I.; Vanrolleghem, P. A.; Dewettinck, K. Insight in model parameters by studying temperature influence on isothermal cocoa butter crystallization. Eur. J. Lipid Sci. Technol. 2005, 107 (9), 660-672.
30. Dhonsi, D.; Stapley, A. G. F. The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter. J. Food Eng. 2006, 77, 936-942.
31. Foubert, I.; Dewettinck, K.; Janssen, G.; Vanrolleghem, P. A. Modelling two-step isothermal fat crystallization. J. Food Eng. 2006, 75 (4), 551-559.
32. Cisneros, A.; Mazzanti, G.; Campos, R.; Marangoni, A. Polymorphic transformation in mixtures of high- and low-melting fractions of milk fat. J. Agric. Food Chem. 2006, 54, 6030-6033.
33. Vaeck, S. V. Uber Kakaobutter und den Fettreif von Kakao-Erzeugnissen. Fette Seifen Anstrichmittel 1960, 62 (8), 709-722.