Crystallization kinetics of cocoa butter in the presence of sorbitan esters
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- 作者：Sopark Sonwaia ; ssonwai@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Pawitchaya Podchonga ; p.podchong@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Dé ; rick Rousseaub ; 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
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Sorbitan esters (SEs) influence cocoa butter (CB) crystallization kinetics.
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Solid-state SEs accelerate early-stage CB crystallization but suppress later growth.
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Liquid-state SEs and canola oil slow CB crystallization and lengthen induction time.
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No influence on polymorphic behaviour by any SE.
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SE impact on CB crystallization depends on type and concentration.
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