Effect of food emulsifiers on polymorphic transitions of cocoa butter

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  • Nissim Garti
    Casali Institute of Applied Chemistry The Hebrew University of Jerusalem 91904 Jerusalem Israel
  • Judith Schlichter
    Casali Institute of Applied Chemistry The Hebrew University of Jerusalem 91904 Jerusalem Israel
  • Sara Sarig
    Casali Institute of Applied Chemistry The Hebrew University of Jerusalem 91904 Jerusalem Israel

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<jats:title>Abstract</jats:title><jats:p>The polymorphic behavior of cocoa butter in the presence of several food emulsifiers serving as crystal structure modifiers was investigated. Emphasis was placed on transitions among the relatively stable forms IV, V and VI, which are significant for a confectionery industry.</jats:p><jats:p>As known from industry work, within the series of sorbitan esters and ethoxylated sorbitan esters, the solid emulsifiers were the most efficient in retarding transition of V form into VI modification. Blends of sorbitan monostearate (Span 60), ethoxylated sorbitan monostearate (Tween 60) and Span 60‐Tween 65 used in the present study were particularly effective. Surprisingly, it was found that some combinations of emulsifiers accelerate the transition of form IV into form V. Transition of form V into form VI occurs via the solid state, and other transitions are known to take place via the liquid phase. Emulsifier was found to increase liquid fraction of the fat prior to its transition. Mechanistic considerations concerning these transitions are suggested.</jats:p>

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