Cocoa Butter crystallization,tempering,bloom
Cocoa Butter crystallization, tempering, bloom
Plan Lipid structure,crystallization polymorphism Tempering theory practice ·Bloom
Plan • Lipid structure, crystallization & polymorphism • Tempering theory & practice • Bloom
Fatty Acids Stearic acid 18 carbon carboxylic acid linear molecule Oleic Acid 16 carbon carboxylic acid single double bond puts a "kink" HO
Fatty Acids Stearic acid 18 carbon carboxylic acid linear molecule Oleic Acid 16 carbon carboxylic acid single double bond puts a “kink” C O HO
Fatty Acids in Cocoa Butter 26wt% 16:0 Palmitic acid 34wt% 18:0 Stearic acid 35wt% 18:1 Oleic acid .plus about 5 others
Fatty Acids in Cocoa Butter .plus about 5 others 26 wt% 16:0 Palmitic acid 34 wt% 18:0 Stearic acid 35 wt% 18:1 Oleic acid
0 -CH2 CH CH Triglycerides take on a tuning fork configuration
Triglycerides take on a tuning fork configuration
Homogeneous Nucleation T=Tmelt T<<Tmelt supercooling True melt Crystal embryos Crystal lattice
True melt Crystal embryos Crystal lattice T>Tmelt T=Tmelt T<<Tmelt supercooling Homogeneous Nucleation
Heterogeneous Nucleation T-I melt T<Tmelt less supercooling True melt Nucleation Crystal lattice
True melt Nucleation Crystal lattice T>Tmelt T=Tmelt T<Tmelt less supercooling Heterogeneous Nucleation
SFC is a function of temperature SFC is a function of 100%solid temperature history SFC is a function of time SFC is a function of composition heating cooling 100%liquid cold hot Temperature
Temperature cold hot 100% liquid 100% solid Solid Fat Content • SFC is a function of temperature • SFC is a function of temperature history • SFC is a function of time • SFC is a function of composition
Polymorphism Molecular packing can vary by angle of tilt
Molecular packing can vary by angle of tilt. Polymorphism
.and by chain packing
.and by chain packing