Journal of Food Processing and Preservation

Original Article

Comparison of the crystallization behaviors of different types of cocoa butters and chocolates

Corresponding Author

Aleksandra Szydłowska-Czerniak

[email protected]

Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarin Street, Toruń, 87-100 Poland

Correspondence Aleksandra Szydłowska-Czerniak, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarin Street, 87-100 Toruń, Poland. Email: [email protected]Search for more papers by this author

Dobrochna Rabiej,

Dobrochna Rabiej

Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarin Street, Toruń, 87-100 Poland

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Roman Pawłowicz,

Roman Pawłowicz

Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, 80-952 Poland

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Aleksandra Szydłowska-Czerniak,

Corresponding Author

Aleksandra Szydłowska-Czerniak

[email protected]

Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarin Street, Toruń, 87-100 Poland

Dobrochna Rabiej,

Dobrochna Rabiej

Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarin Street, Toruń, 87-100 Poland

Search for more papers by this author

Roman Pawłowicz,

Roman Pawłowicz

Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, 80-952 Poland

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First published: 01 December 2016

https://doi.org/10.1111/jfpp.13154

Citations: 1

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Abstract

Nucleation and crystal growth rate of cocoa butters (CBs) and fats from chocolates with different compositions were studied and compared. Pulsed nuclear magnetic resonance was applied to determine the isothermal crystallization kinetics of these fat samples. Crystallization behaviors of the studied CBs and five different chocolate types: dark (DCh43%), white (WCh), and milk (MCh25%, MCh27%, MCh30%) were tested at two different isothermal temperatures, namely, 0°C and 20°C. The fatty acid composition and temperature affect the crystallization kinetics of CBs and chocolates. The crystallization kinetic parameters were calculated by using the Foubert model. The Foubert model revealed the best fit for all studied fat samples (R² = 0.8951–0.9973). The principal component analysis and hierarchical cluster analysis were used for discrimination of similarities and differences of the studied CBs and chocolates based on their fatty acid compositions and crystallization behaviors.

Practical applications

Quality and acceptability of confectionery products produced from cocoa depend on chemical and physical properties of cocoa butter. Therefore, the kinetics of fat crystallization is important for controlling operations in the confectionery industry to produce the desired products. For this reason the crystallization kinetics of different cocoa butters and various types of chocolates were observed by means of changes in solid fat content as a function of time and described using Foubert model.

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Comparison of the crystallization behaviors of different types of cocoa butters and chocolates

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Comparison of the crystallization behaviors of different types of cocoa butters and chocolates

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Practical applications

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