Thermal Characterization of Chocolate. The Polymorphism of Cocoa Butter
Journal Title: BULETINUL INSTITUTULUI POLITEHNIC DIN IASI, CHIMIE SI INGINERIE CHIMICA - Year 2018, Vol 64, Issue 4
Abstract
The thermal behavior of seven chocolate samples from various countries of origin, which cover all the three types of chocolate – dark, with milk and white – was analyzed. They revealed the influence of composition on thermal stability. Also, it was set out that the presence of coffee in the composition leads to a different decomposition mechanism, respectively, to an additional stage with the Tpeak of approximately 462ºC. The differential calorimetry emphasized the butter cocoa polymorphism in the composition of mass chocolate. It was concluded that a proper storage of chocolate was urgently needed in order to avoid the emergence of the fat bloom phenomenon.
Authors and Affiliations
VICTORIA BEJENARI, LAURA MIHĂILĂ, ANDREEA-IOANA PRISACARIU, GEORGIANA TĂRĂBOANŢĂ, GABRIELA LISA
Keywords
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