Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/355646
Type: Artigo
Title: Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization
Author: Miyasaki, Eriksen Koji
Luccas, Valdecir
Kieckbusch, Theo Guenter
Abstract: Modified soy lecithins are introduced in chocolate processing as an alternative to standard lecithin to improve rheological characteristics and the fat crystallization process. The influence of the type of these additives (hydroxylated, enzymatically hydrolyzed, acetylated, and defatted lecithins) as well as the amount added (0.2, 0.5, 0.8% [w/w]) to cocoa butter was evaluated. The results were compared to samples containing standard lecithin and polyglycerol polyricinoleate (PGPR). The influence of emulsifier addition was investigated measuring the melting and crystallization properties by differential scanning calorimetry (DSC) and the crystallization kinetics using a Nuclear Magnetic Resonance (NMR) spectrometer. The addition of modified lecithins to cocoa butter increased fat crystallization rates, mainly at the lowest concentration evaluated. The isothermal crystallization of the emulsifiers suggests that lecithins may act as co‐crystallizers in cocoa butter crystallization. Thus, the acceleration of the crystallization events can be attributed to presence of the high melting point phospholipids and also to solids present in lecithins. Pure PGPR did not crystallize and did not influence the cocoa butter crystallization. The use of modified lecithins in cocoa butter decreased the maximum temperature of melting (Tmax) and increased the crystallization (ΔHc) and melting (ΔHm) enthalpies.
Subject: Manteiga de cacau
Cristalização
Polimorfismo (Cristalografia)
Country: Alemanha
Editor: Wiley
Rights: Fechado
Identifier DOI: 10.1002/ejlt.201500093
Address: https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201500093
Date Issue: 2016
Appears in Collections:FEQ - Artigos e Outros Documentos

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