Bleaching of chocolate relating to polymorphism of cocoa butter.

Citation:

Judith Schlichter, Nissim Garti, and Sara. Sarig. 1984. “Bleaching of chocolate relating to polymorphism of cocoa butter.” Industrie Alimentari (Pinerolo, Italy), 23, 11, Pp. 871–877.

Abstract:

Polymorphic transitions between the cryst. forms 4, 5, and 6 of coca butter (m. 27.5, 33.8, and 36.3°, resp.) were studied by differential scanning calorimetry and x-ray diffraction. The transitions were modified by surfactants of the Span and Tween type, mostly in favor of form 5. Expts. were also carried out on chocolate. There was little relation between polymorphic transition and bleaching. Bleaching seemed, however, related to the rate of cooling, and was due to the migration of a molten cocoa butter fraction to the surface. [on SciFinder(R)]
Last updated on 05/27/2020