The Crystallization Process of Cocoa Butter Equivalents: Mechanism, Factors and New Aspects

Introduction: Glazed confectionery products are traditionally in high demand among consumers. Production of chocolate icing in Russia in 2022 increased by 8.6 %. Cocoa butter is a costly raw material. The use of cocoa butter equivalents (CBE) enables the stable production of chocolate glazes. CBE are mostly similar in triacylglyceride composition (TGS) to cocoa butter, but often not identical. The crystallization characteristics of cocoa butter and CBE, such as temperature and duration, largely determine the structuring process of the glaze.

Purpose: To study the influence of the fatty acid and triglyceride composition of CBE on their crystallization process. Purpose of the study: to investigate the influence of fatty acid and triglyceride composition of CBE on their crystallization process. The objects of the study were samples of cocoa butter and CBE from different manufacturers.

Materials and Methods: Characteristics offat crystallization were determined by colorimetric method, triglyceride and fatty acid composition were studied by gas-liquid chromatography.

Results: A comparison of the results of crystallization temperature measurements obtained on the Jensen device and on the MultiTherm device showed the necessity of introducing correlation coefficients. The relationship between the content of triglycerides POS and POP and the solidification temperature of fats was established. We observed a correlation of crystallization time and the content of the sum of triglycerides SOS and POP, with the increase of which the duration of crystallization decreased in CBE samples.

Conclusions: For a more complete assessment of the process of crystallization of fats, along with the solidification temperature Tmax it was proposed to take into accountthe temperature of the beginning of crystallization Tmin, the duration of reaching the temperature minimum and maximum τmin and τmax. 

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