NDLI: Influence of Soft Cocoa Butter Equivalents on Color and Other Physical Attributes of Chocolate

Content Provider	Springer Nature Link
Author	Torbica, Aleksandra Pajin, Biljana Omorjan, Radovan
Copyright Year	2011
Abstract	The physical characteristics and color of chocolate depend on the physical properties and crystallization behavior of the fat phase. In this study, the fat phase of chocolate samples contains cocoa butter from Ghana and soft cocoa butter equivalent (CBE). The laboratory-made chocolate samples were tempered at three different precrystallization temperatures (25, 27 and 29 °C), using three different concentrations of CBE (3, 5 and 7%), calculated as percentage of the chocolate. Physical characteristics of chocolate, namely thermoreographic parameters and solid fat content (SFC), were measured. The color of the chocolate was determined instrumentally, before and after thermo-cycle testing at 32/20 °C. It was found that CBE changed the melting properties of chocolate produced with cocoa butter from Ghana, which is of moderate hardness. It was determined that the optimum precrystallization temperature for chocolate mass with addition of CBE in the given conditions of measurement was 27 °C, the temperature that resulted in the best fat bloom resistance.
Starting Page	937
Ending Page	947
Page Count	11
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	88
Issue Number	7
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-02-03
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Chocolate Cocoa butter equivalent (CBE) Color Fat blooming Solid fat content (SFC) Biomaterials Biotechnology Food Science Industrial Chemistry/Chemical Engineering Agriculture
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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