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?
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How are different forms of fat crystals called?
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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