Crystallization kinetics of cocoa butter in the presence of sorbitan esters

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Crystallization kinetics of cocoa butter in the presence of sorbitan esters

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作者：Sopark Sonwai^a ; ^{ssonwai@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Pawitchaya Podchong^a ; ^{p.podchong@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Dé ; rick Rousseau^b ; ^{rousseau@ryerson.ca" class="auth_mail" title="E-mail the corresponding author}
关键词：Cocoa butter ; Crystallization ; Sorbitan esters ; Microstructure ; Polymorphism
刊名：Food Chemistry
出版年：2017
出版时间：1 January 2017
年：2017
卷：214
期：Complete
页码：497-506
全文大小：2790 K

文摘

•: Sorbitan esters (SEs) influence cocoa butter (CB) crystallization kinetics.
•: Solid-state SEs accelerate early-stage CB crystallization but suppress later growth.
•: Liquid-state SEs and canola oil slow CB crystallization and lengthen induction time.
•: No influence on polymorphic behaviour by any SE.
•: SE impact on CB crystallization depends on type and concentration.

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