Abstract
Form V to Form VI transitions of cocoa butter (CB) were investigated by varying the temperature between 28 and 21°C during storage. High hydrostatic pressure (HHP) treatments of CB melt at 60 or 21°C did not affect the rate of Form V to Form VI transitions in CB crystallized in Form V during temperature fluctuations. The HHP treatments with 100, 300, or 600 MPa of CB crystallized in Form V crystals did not alter the rate of Form V to Form VI transitions of CB. The addition of sucrose polyesters to CB melts altered the rate of Form V to Form VI transitions of CB and was dependent on the FA chain lengths and hydrophilelipophile balance (HLB) values of the SPE. The addition of most SPE to CB melts promoted the polymorphic transitions; however, sucrose polyester S-170 containing FA of chain length similar to CB with small HLB values inhibited Form V to Form VI transitions of CB for 10 temperature fluctuation cycles. Therefore, HHP treatments can be applied to foods containing high fat with little effect on the polymorphic transitions, and selected SPE may be used to retard adverse polymorphic transitions.
Similar content being viewed by others
References
Brittain, H.G., Polymorphism in Pharmaceutical Solids, Marcel Dekker, New York, 1999, pp. 35–72.
Wille, R.L., and E.S. Lutton, Tolymorphism of Cocoa Butter, J. Am. Oil Chem. Soc., 43:491–496 (1966).
Chaiseri, S., and P.S. Dimick, Dynamic Crystallization of Cocoa Butter. II. Morphological, Thermal and Chemical Characteristics During Crystal Growth. ——Ibid. 72:1497–1504 (1995).
Loisel, C., G. Keller, G. Lecq, C. Bourgaux, and M. Ollivon, Phase Transition and Polymorphism of Cocoa Butter, ——Ibid. 75:425–439 (1998).
Garti, N., J. Schlichter, and S. Sarig, Effect of Food Emulsifiers on Polymorphic Transitions of Cocoa Butter, ——Ibid. 63:230–236 (1986).
Hachiya, I., T. Koyano, and K. Sato, Seeding Effects on Crystallization Behavior of Cocoa Butter. Agric. Biol. Chem. 53:327–332 (1989).
Lawler, P.J. and P.S. Dimick, Crystallization and Polymorphism of Fats, in Food Lipids, edited by C.C. Akoh and D.B. Min, Marcel Dekker, New York, 1997, pp. 229–250.
Davis, T.R., and P.S. Dimick, Solidification of Cocoa Butter, Proc. PMCA Ann. Prod. Conf. 40:104–108 (1986).
Cebula, D.J., and G. Ziegler, X-Ray Diffraction Studies of Bloom Formation in Chocolate After Long-Term Storage, Fett. Wissen. Technol. 95:340–344 (1993).
Loisel, C., G. Lecq, G. Ponchel, G. Keller, and M. Ollivon, Fat Bloom and Chocolate Structure Studied by Mercury Porosimetry. J. Food Sci. 62:781–788 (1997).
Tietz, R.A., and R.W. Hartel, Effects of Minor Lipids on Crystallization of Milk Fat—Cocoa Butter Blends and Bloom Formation in Chocolate, J. Am. Oil Chem. Soc. 77:763–771 (2000).
Farr, D., High Pressure Technology in the Food Industry, Trends Food Sci. Technol. 1:14–16 (1990).
Pothakamury, U.R., G.V. Barbosa-Casovas, and B.G. Swanson, The Pressure Builds for Better Food Processing, Chem. Eng. Prog. 3:45–53 (1995).
Larsson, K., Lipids—Molecular Organization, Physical and Technical Applications, The Oily Press Ltd., Oundee, Scotland, 1994, pp. 7–45.
Buchheim, W., and A.M. Abou El-Nour, Induction of Milkfat Crystallization in the Emulsified State by High Hydrostatic Presssure. Fat Sci. Technol. 94:369–373 (1992).
Buchheim, W., M. Schutt, and E. Frede, High Pressure Effects on Emulsified Fats, High Pressure Biosci. Biotechnol.: 331–336 (1996).
Garti, N., E. Wellner, and S. Sarig. Crystal Structure Modification of Tristearin by Food Emulsifiers. J. Am. Oil Chem. Soc. 59:181–185 (1982).
Aronhime, J.S., and N. Garti, Jolidification and Polymorphism in Cocoa Butter and the Blooming Problems, in Crystallization and Polymorphism of Fats and Fatty Acids, edited by N. Garti, and K. Sato, Marcel Dekker, New York, 1988, pp. 363–393.
Elisabettini, P., A. Desmedt, and F. Durant. Polymorphism of Stabilized and Nonstabilized Tristearin, Pure and in the Presence of Food Emulsifiers. J. Am. Oil Chem. Soc. 73:187–192 (1996).
Akoh, C.C., and B.G. Swanson, Carbohydrate Polyesters as Fat Substitutes. Marcel Dekker, New York, 1994, pp. 9–35.
Akoh, C.C., Fat Replacers, Food Technol. 52:47–53 (1998)
Oh, J.-H., A.R. McCurdy, S. Clark, and B.G. Swanson, Stabilizing Polymorphic Transitions of Tristearin Using Diacylglycerols and Sucrose Polyesters. J. Am. Oil Chem. Soc., 82:13–19 (2005).
Chapman, G.G., Cocoa Butter and Confectionery Fats. Studies Using Programmed Temperature X-Ray Diffaraction and Differential Scanning Calorimetry. ——Ibid. 48:824–830 (1971).
Aronhime, J.S., S. Sarig, and N. Garti, Neconsideration of Polymorphic Transformations in Cocoa Butter Using DSC. ——Ibid. 65, 1140–1143 (1988).
McClements, D.J., Lipid-Based Emulsions and Emulsifiers, in Food Lipids, edited by C.C. Akoh and D.B. Min, Marcel Dekker, New York, 1997, pp. 55–88.
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Oh, JH., Swanson, B.G. Polymorphic transitions of cocoa butter affected by high hydrostatic pressure and sucrose polyesters. J Amer Oil Chem Soc 83, 1007–1014 (2006). https://doi.org/10.1007/s11746-006-5155-2
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-006-5155-2