PMID- 28720955
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20240326
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 54
IP  - 7
DP  - 2017 Jun
TI  - Crystallinity properties and crystallization behavior of chocolate fat blends.
PG  - 1979-1989
LID - 10.1007/s13197-017-2634-4 [doi]
AB  - Cocoa butter (CB) provides unique crystallization characteristics to chocolates 
      and confectionary products; hence, it is an important value-add product. However, 
      other alternative fats that minimally affect the crystallization behaviour of 
      chocolates and confectionary products are now being increasingly used. This study 
      analyzed the crystallization behaviour of CB, cocoa butter substitutes (CBSs), 
      and their blends. Blends were prepared using CBS concentrations: 5, 10, 15, 20 
      and 37.5%. CB, CBS, and their blends were evaluated by following analysis: solid 
      fat content, isothermal analysis, polarized light microscopic, thermal behaviour, 
      X-ray diffraction and consistency. Crystallization analysis showed an 
      incompatibility between the 2 fats, with a reduction in the crystallinity and 
      increase in liquid content in all the blends. Eutectic crystallization at 20  degrees C 
      was only observed for the blend containing 20% CBSs. This was considered as a 
      positive result because previous studies have indicated that CBS concentration in 
      CB blends should not be more than 5%.
FAU - da Silva, Thais Lomonaco Teodoro
AU  - da Silva TLT
AD  - Department of Food Technology, Faculty of Food Engineering University of Campinas 
      (Unicamp), Cidade Universitaria Zeferino Vaz, PO Box 6121, Campinas, SP 13083-862 
      Brazil. ISNI: 0000 0001 0723 2494. GRID: grid.411087.b
FAU - Grimaldi, Renato
AU  - Grimaldi R
AD  - Department of Food Technology, Faculty of Food Engineering University of Campinas 
      (Unicamp), Cidade Universitaria Zeferino Vaz, PO Box 6121, Campinas, SP 13083-862 
      Brazil. ISNI: 0000 0001 0723 2494. GRID: grid.411087.b
FAU - Calligaris, Guilherme Andrade
AU  - Calligaris GA
AD  - Department of Applied Physics, Physics Institute, University of Campinas 
      (Unicamp), Cidade Universitaria Zeferino Vaz, Campinas, SP 13083-859 Brazil. 
      ISNI: 0000 0001 0723 2494. GRID: grid.411087.b
FAU - Cardoso, Lisandro Pavie
AU  - Cardoso LP
AD  - Department of Applied Physics, Physics Institute, University of Campinas 
      (Unicamp), Cidade Universitaria Zeferino Vaz, Campinas, SP 13083-859 Brazil. 
      ISNI: 0000 0001 0723 2494. GRID: grid.411087.b
FAU - Goncalves, Lireny Aparecida Guaraldo
AU  - Goncalves LAG
AD  - Department of Food Technology, Faculty of Food Engineering University of Campinas 
      (Unicamp), Cidade Universitaria Zeferino Vaz, PO Box 6121, Campinas, SP 13083-862 
      Brazil. ISNI: 0000 0001 0723 2494. GRID: grid.411087.b
LA  - eng
PT  - Journal Article
DEP - 20170609
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC5495725
OTO - NOTNLM
OT  - Cocoa butter
OT  - Cocoa butter substitute
OT  - Compatibility
OT  - Eutectic crystallization
EDAT- 2017/07/20 06:00
MHDA- 2017/07/20 06:01
PMCR- 2018/06/01
CRDT- 2017/07/20 06:00
PHST- 2017/04/06 00:00 [revised]
PHST- 2017/04/11 00:00 [accepted]
PHST- 2017/07/20 06:00 [entrez]
PHST- 2017/07/20 06:00 [pubmed]
PHST- 2017/07/20 06:01 [medline]
PHST- 2018/06/01 00:00 [pmc-release]
AID - 2634 [pii]
AID - 10.1007/s13197-017-2634-4 [doi]
PST - ppublish
SO  - J Food Sci Technol. 2017 Jun;54(7):1979-1989. doi: 10.1007/s13197-017-2634-4. 
      Epub 2017 Jun 9.