Advanced search
1 file | 5.69 MB

Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents

Author
Organization
Abstract
A multi-methodological approach was used to study the isothermal crystallization of cocoa butter (CB) in the presence of sunflower oil based cocoa butter equivalents (CBEs). pNMR, DSC, oscillatory rheology, XRD, and PLM were used for this purpose. All the techniques confirmed that at 20 degrees C isothermal crystallization of all the blends is a two-step process with formation of alpha crystals in the first step and formation of beta' crystals in the second step. The blends with high amount of CBEs contained more high-melting triacylglycerols (TAGs) and diacylglycerol (DAG) in compare with CB acting as seed crystals enhancing the formation of alpha- crystals in the first crystallization step. Therefore, the induction time of the first crystallization step was inversely related to the amount of CBE. In contrast, the subsequent polymorphic transition was delayed by the presence of the CBE due to their low-melting TAGs. However, adding up to 5% CBE did not change the Foubert's parameters for isothermal crystallization significantly. All the blends (except 5% HOSO CBE), had alpha mediated beta' crystallization. Picturing of the microstructure showed that for the CB and the blends up to 50% large microstructures, indicative of the beta(V) polymorph developed during storage. At 100%, a dense network of spherulites was formed at the beginning of the crystallization period, but upon further storage, no large morphological changes were observed.
Keywords
Cocoa butter, Cocoa butter equivalent, Enzymatic acidolysis, Isothermal crystallization, DIFFERENTIAL SCANNING CALORIMETRY, ISOTHERMAL CRYSTALLIZATION, PALM OIL, CONFECTIONERY FATS, PHASE-BEHAVIOR, DSC METHOD, KINETICS, TRANSFORMATION, DIGLYCERIDES, BLENDS

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 5.69 MB

Citation

Please use this url to cite or link to this publication:

Chicago
Kadivar, Sheida, Nathalie De Clercq, Sabine Danthine, and Koen Dewettinck. 2016. “Crystallization and Polymorphic Behavior of Enzymatically Produced Sunflower Oil Based Cocoa Butter Equivalents.” European Journal of Lipid Science and Technology 118 (10): 1521–1538.
APA
Kadivar, S., De Clercq, N., Danthine, S., & Dewettinck, K. (2016). Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 118(10), 1521–1538.
Vancouver
1.
Kadivar S, De Clercq N, Danthine S, Dewettinck K. Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2016;118(10):1521–38.
MLA
Kadivar, Sheida, Nathalie De Clercq, Sabine Danthine, et al. “Crystallization and Polymorphic Behavior of Enzymatically Produced Sunflower Oil Based Cocoa Butter Equivalents.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 118.10 (2016): 1521–1538. Print.
@article{7150890,
  abstract     = {A multi-methodological approach was used to study the isothermal crystallization of cocoa butter (CB) in the presence of sunflower oil based cocoa butter equivalents (CBEs). pNMR, DSC, oscillatory rheology, XRD, and PLM were used for this purpose. All the techniques confirmed that at 20 degrees C isothermal crystallization of all the blends is a two-step process with formation of alpha crystals in the first step and formation of beta' crystals in the second step. The blends with high amount of CBEs contained more high-melting triacylglycerols (TAGs) and diacylglycerol (DAG) in compare with CB acting as seed crystals enhancing the formation of alpha- crystals in the first crystallization step. Therefore, the induction time of the first crystallization step was inversely related to the amount of CBE. In contrast, the subsequent polymorphic transition was delayed by the presence of the CBE due to their low-melting TAGs. However, adding up to 5\% CBE did not change the Foubert's parameters for isothermal crystallization significantly. All the blends (except 5\% HOSO CBE), had alpha mediated beta' crystallization. Picturing of the microstructure showed that for the CB and the blends up to 50\% large microstructures, indicative of the beta(V) polymorph developed during storage. At 100\%, a dense network of spherulites was formed at the beginning of the crystallization period, but upon further storage, no large morphological changes were observed.},
  author       = {Kadivar, Sheida and De Clercq, Nathalie and Danthine, Sabine and Dewettinck, Koen},
  issn         = {1438-7697},
  journal      = {EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
  language     = {eng},
  number       = {10},
  pages        = {1521--1538},
  title        = {Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents},
  url          = {http://dx.doi.org/10.1002/ejlt.201500267},
  volume       = {118},
  year         = {2016},
}

Altmetric
View in Altmetric
Web of Science
Times cited: