Thermal and compositional properties of cocoa butter during static crystallization
Studies were conducted using differential scanning calorimetry (DSC) and high performance liquid chromatography (HPLC) to determine the thermal properties and glyceride composition of cocoa butter crystals formed under static conditions. In additon to these studies, visual characterization of the crystallites was obtained with polarized light microscopy (PLM). Crystals were formed under controlled static or motionless conditions at formation temperatures of 26.0, 28.0, 30.0, 32.0 and 33.0 grade centigrade. Preparatory techniques were developed using laminated polyethylene with plastic hoops in order to grow the crystals for isolation and visual identification by PLM prior to DSC assay. Cocoa butter was also crystallized from liquid oil directly in the DSC pans prior to thermal assay. At each crystal formation temperature (26-33 grade centigrade), various crystallite types grew, each with varying triglyceride composition (PLiP, POO, PLiS, POP, SOO, SLiS, POS, SOS, SOA). As an example, the "feather" and "individual" crystals formed at 26.0 grade centigrade exhibited significant increases in SOS and significant decreases in POP compared to the original butter. It was determined that the original amount of SOS significantly increased in the cocoa butter crystallite as the incubation temperature increased from 26-32 grade centigrade.
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KOHA-OAI-BVE:707262020-02-03T21:37:46ZThermal and compositional properties of cocoa butter during static crystallization 62714 Dimick, P.S. 90012 Manning, D.M Dic 1987Studies were conducted using differential scanning calorimetry (DSC) and high performance liquid chromatography (HPLC) to determine the thermal properties and glyceride composition of cocoa butter crystals formed under static conditions. In additon to these studies, visual characterization of the crystallites was obtained with polarized light microscopy (PLM). Crystals were formed under controlled static or motionless conditions at formation temperatures of 26.0, 28.0, 30.0, 32.0 and 33.0 grade centigrade. Preparatory techniques were developed using laminated polyethylene with plastic hoops in order to grow the crystals for isolation and visual identification by PLM prior to DSC assay. Cocoa butter was also crystallized from liquid oil directly in the DSC pans prior to thermal assay. At each crystal formation temperature (26-33 grade centigrade), various crystallite types grew, each with varying triglyceride composition (PLiP, POO, PLiS, POP, SOO, SLiS, POS, SOS, SOA). As an example, the "feather" and "individual" crystals formed at 26.0 grade centigrade exhibited significant increases in SOS and significant decreases in POP compared to the original butter. It was determined that the original amount of SOS significantly increased in the cocoa butter crystallite as the incubation temperature increased from 26-32 grade centigrade.Studies were conducted using differential scanning calorimetry (DSC) and high performance liquid chromatography (HPLC) to determine the thermal properties and glyceride composition of cocoa butter crystals formed under static conditions. In additon to these studies, visual characterization of the crystallites was obtained with polarized light microscopy (PLM). Crystals were formed under controlled static or motionless conditions at formation temperatures of 26.0, 28.0, 30.0, 32.0 and 33.0 grade centigrade. Preparatory techniques were developed using laminated polyethylene with plastic hoops in order to grow the crystals for isolation and visual identification by PLM prior to DSC assay. Cocoa butter was also crystallized from liquid oil directly in the DSC pans prior to thermal assay. At each crystal formation temperature (26-33 grade centigrade), various crystallite types grew, each with varying triglyceride composition (PLiP, POO, PLiS, POP, SOO, SLiS, POS, SOS, SOA). As an example, the "feather" and "individual" crystals formed at 26.0 grade centigrade exhibited significant increases in SOS and significant decreases in POP compared to the original butter. It was determined that the original amount of SOS significantly increased in the cocoa butter crystallite as the incubation temperature increased from 26-32 grade centigrade.MANTECA DE CACAOCOMPOSICION QUIMICACROMATOGRAFIA LIQUIDA ALTA PRESIONANALISIS QUIMICOJournal of the American Oil Chemists' Society (EUA) |
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MANTECA DE CACAO COMPOSICION QUIMICA CROMATOGRAFIA LIQUIDA ALTA PRESION ANALISIS QUIMICO MANTECA DE CACAO COMPOSICION QUIMICA CROMATOGRAFIA LIQUIDA ALTA PRESION ANALISIS QUIMICO |
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MANTECA DE CACAO COMPOSICION QUIMICA CROMATOGRAFIA LIQUIDA ALTA PRESION ANALISIS QUIMICO MANTECA DE CACAO COMPOSICION QUIMICA CROMATOGRAFIA LIQUIDA ALTA PRESION ANALISIS QUIMICO 62714 Dimick, P.S. 90012 Manning, D.M Thermal and compositional properties of cocoa butter during static crystallization |
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Studies were conducted using differential scanning calorimetry (DSC) and high performance liquid chromatography (HPLC) to determine the thermal properties and glyceride composition of cocoa butter crystals formed under static conditions. In additon to these studies, visual characterization of the crystallites was obtained with polarized light microscopy (PLM). Crystals were formed under controlled static or motionless conditions at formation temperatures of 26.0, 28.0, 30.0, 32.0 and 33.0 grade centigrade. Preparatory techniques were developed using laminated polyethylene with plastic hoops in order to grow the crystals for isolation and visual identification by PLM prior to DSC assay. Cocoa butter was also crystallized from liquid oil directly in the DSC pans prior to thermal assay. At each crystal formation temperature (26-33 grade centigrade), various crystallite types grew, each with varying triglyceride composition (PLiP, POO, PLiS, POP, SOO, SLiS, POS, SOS, SOA). As an example, the "feather" and "individual" crystals formed at 26.0 grade centigrade exhibited significant increases in SOS and significant decreases in POP compared to the original butter. It was determined that the original amount of SOS significantly increased in the cocoa butter crystallite as the incubation temperature increased from 26-32 grade centigrade. |
format |
|
topic_facet |
MANTECA DE CACAO COMPOSICION QUIMICA CROMATOGRAFIA LIQUIDA ALTA PRESION ANALISIS QUIMICO |
author |
62714 Dimick, P.S. 90012 Manning, D.M |
author_facet |
62714 Dimick, P.S. 90012 Manning, D.M |
author_sort |
62714 Dimick, P.S. |
title |
Thermal and compositional properties of cocoa butter during static crystallization |
title_short |
Thermal and compositional properties of cocoa butter during static crystallization |
title_full |
Thermal and compositional properties of cocoa butter during static crystallization |
title_fullStr |
Thermal and compositional properties of cocoa butter during static crystallization |
title_full_unstemmed |
Thermal and compositional properties of cocoa butter during static crystallization |
title_sort |
thermal and compositional properties of cocoa butter during static crystallization |
publishDate |
Dic |
work_keys_str_mv |
AT 62714dimickps thermalandcompositionalpropertiesofcocoabutterduringstaticcrystallization AT 90012manningdm thermalandcompositionalpropertiesofcocoabutterduringstaticcrystallization |
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1756057421333135361 |