Chocolate - Structure of cocoa butter

5 important questions on Chocolate - Structure of cocoa butter

Which 3 fatty acids are present in cocoa butter?

  • Oleic acid (35%, C18:1), unsaturated
  • Stearic acid (34%, C18:0), saturated
  • Palmitic acid (26%, C16:0), saturated

How can triglycerides be packed?

  • Double chain
  • Triple chain

The fats can crystallize in different ways and show different ways of packing structures, what does this result in?

This will have an effect on the density of the packed crystal. Dense packed molecules --> more stable and harder to melt.
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How are different forms of fat crystals called?

Polymorphs

How does the temperature progress look like for chocolate tempering?

  • Chocolate is in solid state
  • Heated to 50 C --> all fats are melted
  • Cooled to 32 C --> slow crystallization of V and VI, but VI takes long time to form, amount of these crystals is low
  • Cooled to 27 C --> correct number of stable crystals (IV and V)
  • Reheated to 30 C --> unstable crystals melted out (IV) --> only nuclei left of form V

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