Effects of Sorbitan Monostearate and Monooleate on the Crystallization and Consistency Behaviors of Cocoa Butter

The crystallization behavior of cocoa butter (CB) is the essential structuration issue in the development of chocolate products. An alternative to modify and control the crystallization patterns of CB in chocolate production is the incorporation of specific emulsifiers in their formulations. In this...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2014-07, Vol.91 (7), p.1111-1120
Main Authors: Masuchi, Monise Helen, Grimaldi, Renato, Kieckbusch, Theo Guenter
Format: Article
Language:English
Subjects:
Agriculture
Biomaterials
Biotechnology
Chemistry
Chemistry and Materials Science
Chocolate
Cocoa
Cocoa butter
Consistency
crystal structure
Crystallization
Emulsifier
Emulsifiers
Fat bloom
Food Science
heat tolerance
Industrial Chemistry/Chemical Engineering
Microstructure
Original Paper
solubility
Sorbitan monooleate
Sorbitan monostearate
Structuration
temperature
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Summary:The crystallization behavior of cocoa butter (CB) is the essential structuration issue in the development of chocolate products. An alternative to modify and control the crystallization patterns of CB in chocolate production is the incorporation of specific emulsifiers in their formulations. In this work, the effects of sorbitan monostearate (SMS) and sorbitan monooleate (SMO) in the crystallization and consistency behaviors as well as on the microstructure of CB were evaluated. CB samples at three different concentrations (0.5, 1.0 and 1.5 % w/w) of SMS and SMO were prepared and their main physical–chemical attributes determined. CB added with 1.5 % of SMS showed the largest effects with a sharp increase in the onset of the crystallization temperature (from 19.3 to 23.8 °C) and doubling the yield value (consistency) of pure cocoa butter. The classic two-step isothermal crystallization behavior and morphology of CB were also modified with the addition of SMS. A possible explanation based on the solubility of SMS in an organic medium and its ability of self-assembling was suggested as a mechanism for SMS performance in CB. SMS was considered as a potential crystal modifier for CB by changing its crystal structure and enhancing its thermal resistance—factors that favor the use of this emulsifier in the production of improved thermally stable chocolates.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-014-2469-3