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Influence of chemical composition on the isothermal cocoa butter crystallization

Imogen Foubert, Peter Vanrolleghem, Olivier Thas UGent and Koen Dewettinck UGent (2004) JOURNAL OF FOOD SCIENCE. 69(9). p.E478-E487
abstract
The influence of chemical composition on the isothermal cocoa butter crystallization was investigated quantitatively. Apart from the fatty acid and triacylglycerol profile, the amounts of some minor components (diacylglycerols, free fatty acids, phospholipids, soap, unsaponiflable matter, iron, and primary oxidation products) were determined. With the forward model selection technique, a multiple linear regression model was established, showing the influence of chemical characteristics on the different crystallization parameters of the new model to describe the fat crystallization kinetics as developed by Foubert and others (2002). The ratios of saturated to unsaturated fatty acids and monounsaturated to diunsaturated triacylglycerols have the most important effect on the amount of crystallization, the induction time of the 2nd step of the crystallization process, and the order of the reverse reaction. The more unsaturated fatty acids and the more diunsaturated triacylglycerols, the lower the amount of crystallization; the higher the induction time for the 2nd step of crystallization, the lower the order of the reverse reaction. The amount of diacylglycerols has the most important (negative) influence on the rate constant. Other minor components with a rather pronounced influence on different crystallization parameters are the free fatty acids, phospholipids, and traces of soap.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
CHOCOLATE, SOLIDIFICATION, KINETICS, SEED CRYSTALS, MINOR COMPONENTS, PHASE-TRANSITIONS, CONFECTIONERY FATS, DIFFERENTIAL SCANNING CALORIMETRY, fat, modeling, composition, cocoa butter, crystallization
journal title
JOURNAL OF FOOD SCIENCE
J. Food Sci.
volume
69
issue
9
pages
E478 - E487
Web of Science type
Article
Web of Science id
000225959800024
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
0.99 (2004)
JCR rank
33/93 (2004)
JCR quartile
2 (2004)
ISSN
0022-1147
DOI
10.1111/j.1365-2621.2004.tb09933.x
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
307446
handle
http://hdl.handle.net/1854/LU-307446
date created
2005-05-23 11:18:00
date last changed
2015-06-17 10:20:20
@article{307446,
  abstract     = {The influence of chemical composition on the isothermal cocoa butter crystallization was investigated quantitatively. Apart from the fatty acid and triacylglycerol profile, the amounts of some minor components (diacylglycerols, free fatty acids, phospholipids, soap, unsaponiflable matter, iron, and primary oxidation products) were determined. With the forward model selection technique, a multiple linear regression model was established, showing the influence of chemical characteristics on the different crystallization parameters of the new model to describe the fat crystallization kinetics as developed by Foubert and others (2002). The ratios of saturated to unsaturated fatty acids and monounsaturated to diunsaturated triacylglycerols have the most important effect on the amount of crystallization, the induction time of the 2nd step of the crystallization process, and the order of the reverse reaction. The more unsaturated fatty acids and the more diunsaturated triacylglycerols, the lower the amount of crystallization; the higher the induction time for the 2nd step of crystallization, the lower the order of the reverse reaction. The amount of diacylglycerols has the most important (negative) influence on the rate constant. Other minor components with a rather pronounced influence on different crystallization parameters are the free fatty acids, phospholipids, and traces of soap.},
  author       = {Foubert, Imogen and Vanrolleghem, Peter and Thas, Olivier and Dewettinck, Koen},
  issn         = {0022-1147},
  journal      = {JOURNAL OF FOOD SCIENCE},
  keyword      = {CHOCOLATE,SOLIDIFICATION,KINETICS,SEED CRYSTALS,MINOR COMPONENTS,PHASE-TRANSITIONS,CONFECTIONERY FATS,DIFFERENTIAL SCANNING CALORIMETRY,fat,modeling,composition,cocoa butter,crystallization},
  language     = {eng},
  number       = {9},
  pages        = {E478--E487},
  title        = {Influence of chemical composition on the isothermal cocoa butter crystallization},
  url          = {http://dx.doi.org/10.1111/j.1365-2621.2004.tb09933.x},
  volume       = {69},
  year         = {2004},
}

Chicago
Foubert, Imogen, Peter Vanrolleghem, Olivier Thas, and Koen Dewettinck. 2004. “Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization.” Journal of Food Science 69 (9): E478–E487.
APA
Foubert, I., Vanrolleghem, P., Thas, O., & Dewettinck, K. (2004). Influence of chemical composition on the isothermal cocoa butter crystallization. JOURNAL OF FOOD SCIENCE, 69(9), E478–E487.
Vancouver
1.
Foubert I, Vanrolleghem P, Thas O, Dewettinck K. Influence of chemical composition on the isothermal cocoa butter crystallization. JOURNAL OF FOOD SCIENCE. 2004;69(9):E478–E487.
MLA
Foubert, Imogen, Peter Vanrolleghem, Olivier Thas, et al. “Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization.” JOURNAL OF FOOD SCIENCE 69.9 (2004): E478–E487. Print.