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  • 1
    Electronic Resource
    Electronic Resource
    Tempering of Chocolate in a Scraped Surface Heat Exchanger (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Crystallization of dark chocolate during different tempering processes has been studied in-situ in a lab-scale Scraped Surface Heat Exchanger. The linear relationship between torque and viscosity made possible the control of chocolate crystallization during tempering by following torque variations vs. time and converting them to equivalent viscosity values. These variations of equivalent viscosity of chocolate observed during tempering were correlated with temper-meter measurements which had been related to the content of cocoa butter seeding crystals. A temperature cycle (50-26.1-30.5-33.3°C) enabled preparation of a well-tempered chocolate stable for ≥30 min at that temperature. It was characterized by a seed crystals content of about 1.15 ± 0.1% of cocoa butter, crystallization temperature of 23.9 ± 0.2°C in the temper-meter and an equivalent viscosity of 3.0 ± 0.4 Pa.s.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15454.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Dynamic Crystallization of Dark Chocolate as Affected by Temperature and Lipid Additives (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The dynamic crystallization was studied in a lab-scale Scraped Surface Heat Exchanger by following variations with time of torque applied during different isotherms between 24.9°C and 31.0°C. Crystallization was in two steps for T 26.2°C but it was in one step at T〈26.2°C. The first step corresponded to crystallization of about 1% solid fat and was related to that of saturated triacylglycerols (SSS) which segregated from other cocoa butter triacylglycerols (TAGs) because of their low solubility in TAGs. The second step, an abrupt increase of apparent viscosity, leading to complete crystallization was attributed mainly to the monounsaturated TAGs in the β form. Different amounts of tristearin increased the apparent viscosity and reduced the latent time preceding the first step, but did not influence the main crystallization. Stearic acid and distearin additions also influenced chocolate crystallization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15679.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Fat Bloom and Chocolate Structure Studied by Mercury Porosimetry (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The structure of dark chocolate samples was analyzed by mercury porosimetry in order to determine whether the formation of fat bloom was related to the presence of pores. The influence of cocoa butter concentration and tempering conditions on porosity were determined by using samples containing 29.5 or 31.9% fat, which were under, well or over-tempered. All Mercury porosimetry analysis confirmed the presence of a porous structure in all chocolates. Empty spaces represented about 1% of the whole volume of a well-tempered chocolate containing 31.9% cocoa butter but made up about 4% of the over-tempered chocolate. A well-tempered chocolate with only 29.5% cocoa butter showed the presence of about 2% empty spaces. From these observations and gas permeability a possible model for the microscopic structure was developed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15455.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Investigation of the complex thermal behavior of fats (1996)
    Springer
    Journal of thermal analysis and calorimetry 47 (1996), S. 1545-1565 
    Details
    ISSN: 1572-8943
    Keywords: cocoa butter ; fat crystallization ; DSC ; fat polymorphism ; fat structure ; fats ; lard ; milk fat ; triacylglycerols ; X-ray diffraction
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract The thermal behavior of three ural fats (displaying very different composition), cocoa butter (CB)2, lard, and a stearin obtained from anhydrous milk-fat (AMF) fractionation, were studied by both DSC and X-ray diffraction as a function of temperature (XRDT). To perform temperature explorations between −30
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01992845
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    Paper (German National Licenses)
    Fulltext
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