The effect of limonene on the crystallization of cocoa butter

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 3, 2012, Pages 437-445

  Ray, Joydeep ^a,b   MacNaughtan, William ^a   Chong, Peng Siong ^c   Vieira, Josélio ^c   Wolf, Bettina ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b LOUGHBOROUGH UNIVERSITY   (United Kingdom)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Chocolate; Cocoa butter; Crystallization; Differential scanning calorimetry; Limonene; Polarized light microscopy; Polymorphism; X ray diffraction

Indexed keywords

CHOCOLATE; COCOA BUTTER; CRYSTAL SIZE; FAT REDUCTION; FORMULATED PRODUCTS; LIMONENE; MELT VISCOSITIES; POLYMORPHIC FORMS; REDUCED FAT; SENSORY PROPERTIES;

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; LIGHT POLARIZATION; POLYMORPHISM; X RAY DIFFRACTION;

COCOA;

THEOBROMA; THEOBROMA CACAO;

EID: 84861744265     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1934-5     Document Type: Article

References (25)

1. Chaiseri S, Dimick PS (1989) Lipid and hardness characteristics of cocoa butters from different geographical regions. J Am Oil Chem Soc 66:1771-1776 (Pubitemid 20667352)
2. Wille RL, Lutton ES (1966) Polymorphism of cocoa butter. J Am Oil Chem Soc 43:491-496
3. Van Malssen K, Peschar R, Schenk H (1996) Real-time X-ray powder diffraction investigations on cocoa butter.1. Temperaturedependent crystallization behavior. J Am Oil Chem Soc 73:1209-1215 (Pubitemid 126520125)
4. Van Malssen K, Peschar R, Schenk H (1996) Real-time X-ray powder diffraction investigations on cocoa butter 2. The relationship between melting behavior and composition of beta-cocoa butter. J Am Oil Chem Soc 73:1217-1223 (Pubitemid 126520126)
5. Van Malssen K, Peschar R, Brito C, Schenk H (1996) Real-time X-ray powder diffraction investigations on cocoa butter 3. Direct beta-crystallization of cocoa butter: occurrence of a memory effect. J Am Oil Chem Soc 73:1225-1230 (Pubitemid 126520127)
6. Keller G, Lavigne F, Loisel C, Ollivon M, Bourgaux C (1996) Investigation of the complex thermal behavior of fats-combined DSC and X-ray diffraction techniques. J Thermal Anal 47:1545-1565 (Pubitemid 126794509)
7. Bricknell J, Hartel RW (1998) Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. J Am Oil Chem Soc 75:1609-1615 (Pubitemid 128607919)
8. Marangoni AG, McGauley SE (2003) Relationship between crystallization behavior and structure in cocoa butter. Cryst Growth Des 3:95-108
9. Toro-Vazquez JF, Rangel-Vargas E, Dibildox-Alvarado E, Charo-Alonso MA (2005) Crystallization of cocoa butter with and without polar lipids evaluated by rheometry, calorimetry and polarized light microscopy. Eur J Lipid Sci Technol 107:641-655 (Pubitemid 41426435)
10. Sonwai S, Rousseau D (2006) Structure evolution and bloom formation in tempered cocoa butter during long-term storage. Eur J Lipid Sci Technol 108:735-745 (Pubitemid 44475608)
11. Padar S, Mehrle YE, Windhab EJ (2009) Shear-induced crystal formation and transformation in cocoa butter. Cryst Growth Des 9:4023-4031
12. Stapley AGF, Tewkesbury H, Fryer PJ (1999) The effects of shear and temperature history on the crystallization of chocolate. J Am Oil Chem Soc 76:677-685
13. Beckett ST (2008) Science of chocolate, 2nd edn. The Royal Society of Chemistry, Cambridge
14. Dimick PS, Manning DM (1987) Thermal and compositional properties of cocoa butter during static crystallization. J Am Oil Chem Soc 64:1663-1669
15. Dhonsi D, Stapley AGF (2006) The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter. J Food Eng 77:936-942 (Pubitemid 44173000)
16. Mazzanti G, Guthrie SE, Sirota EB, Marangoni AG, Idziak SHJ (2004) Novel shear-induced phases in cocoa butter. Cryst Growth Des 4:409-411 (Pubitemid 38703328)
17. Mazzanti G, Guthrie SE, Marangoni AG, Idziak SHJ (2007) A conceptual model for shear-induced phase behavior in crystallizing cocoa butter. Cryst Growth Des 7:1230-1241
18. Sonwai S, Mackley MR (2006) The effect of shear on the crystallization of cocoa butter. J Am Oil Chem Soc 83:583-596 (Pubitemid 44186691)
19. Toro-Vazquez JF, Perez-Martinez D, Dibildox-Alvarado E, Charo-Alonso M, Reyes-Hernandez J (2004) Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions. J Am Oil Chem Soc 81:195-202
20. Do TAL, Vieira J, Hargreaves JM, Wolf B, Mitchell JR (2008) Impact of limonene on the physical properties of reduced fat chocolate. J Am Oil Chem Soc 85:911-920
21. Beckett ST (1999) Preparation of chocolate products with limonene to reduce fat content. US Patent 6,200,625
22. Van Malssen K, Van Langevelde A, Peschar R, Schenk H (1999) Phase behavior and extended phase scheme of static cocoa butter investigated with real-time X-ray powder diffraction. J Am Oil Chem Soc 76:669-676
23. Foubert I, Vanrolleghem P, Thas O, Dewettinck K (2004) Influence of chemical composition on the isothermal cocoa butter crystallization. J Food Sci 69:478-487
24. Van Langevelde A, Van Malssen K, Peschar R, Schenk H (2001) Effect of temperature on recrystallization behavior of cocoa butter. J Am Oil Chem Soc 78:919-925 (Pubitemid 33113981)
25. Aronhime JS, Sarig S, Garti N (1988) Reconsideration of polymorphic transformations in cocoa butter using the DSC. J Am Oil Chem Soc 65:1140-1143