Isothermal Calorimetric Studies of Cocoa Butter Polymorphism
(2016) KLTM01 20142Food Technology and Nutrition (M.Sc.)
- Abstract
- The quality of chocolate relies almost completely on its cocoa butter content. Solidifying the cocoa butter into the desired polymorph and maintaining it over storage to give a glossy and firm chocolate with a perfect snap is a concern of every chocolatier. In past studies on cocoa butter crystallization, various techniques such as Differential Scanning Calorimetry, X-ray diffraction, Magnetic Resonance Imaging and many more have been used in combination.
In this work, experiments have been conducted to set up a reproducible method to record the heat produced by solidification of cocoa butter with the use of an isothermal calorimeter. Samples at different time points were simultaneously assessed using a DSC to determine the polymorphic... (More) - The quality of chocolate relies almost completely on its cocoa butter content. Solidifying the cocoa butter into the desired polymorph and maintaining it over storage to give a glossy and firm chocolate with a perfect snap is a concern of every chocolatier. In past studies on cocoa butter crystallization, various techniques such as Differential Scanning Calorimetry, X-ray diffraction, Magnetic Resonance Imaging and many more have been used in combination.
In this work, experiments have been conducted to set up a reproducible method to record the heat produced by solidification of cocoa butter with the use of an isothermal calorimeter. Samples at different time points were simultaneously assessed using a DSC to determine the polymorphic forms of the samples, to investigate if the two methods gave results in agreement. Different states of cocoa butter such as raw and non-homogenized, homogenized as well as seeded samples were experimented on. This thesis throws light on utilizing the precision of the isothermal calorimeter to record the effects of pre-crystallization on the solidification pattern of cocoa butter in the final product. Although homogenizing the raw material reduced the variability of the results, it remained unpredictable in terms of the number of nucleation sites. Seeding these samples gave more reliable results. The parallel use of DSC to identify the polymorphs in the samples at different stages of the experiment, helped determine the efficiency of the standardization procedure. Through such a series of experiments, a base method was setup for using isothermal calorimetry in studying the heat of crystallization in cocoa butter as well as the effect of seeding on it. This thesis shows that isothermal (heat conduction) calorimetry is a good method for the characterization of long term recrystallization processes in cocoa butter. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/8564461
- author
- Shetty, Roshni LU
- supervisor
-
- Federico Gomez LU
- Lars Wadsö LU
- organization
- course
- KLTM01 20142
- year
- 2016
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Isothermal calorimetry, Differential Scanning Calorimetry, Cocoa butter polymorphism, Pre-crystallization
- language
- English
- id
- 8564461
- date added to LUP
- 2016-02-01 16:34:50
- date last changed
- 2016-02-01 16:34:50
@misc{8564461,
abstract = {{The quality of chocolate relies almost completely on its cocoa butter content. Solidifying the cocoa butter into the desired polymorph and maintaining it over storage to give a glossy and firm chocolate with a perfect snap is a concern of every chocolatier. In past studies on cocoa butter crystallization, various techniques such as Differential Scanning Calorimetry, X-ray diffraction, Magnetic Resonance Imaging and many more have been used in combination.
In this work, experiments have been conducted to set up a reproducible method to record the heat produced by solidification of cocoa butter with the use of an isothermal calorimeter. Samples at different time points were simultaneously assessed using a DSC to determine the polymorphic forms of the samples, to investigate if the two methods gave results in agreement. Different states of cocoa butter such as raw and non-homogenized, homogenized as well as seeded samples were experimented on. This thesis throws light on utilizing the precision of the isothermal calorimeter to record the effects of pre-crystallization on the solidification pattern of cocoa butter in the final product. Although homogenizing the raw material reduced the variability of the results, it remained unpredictable in terms of the number of nucleation sites. Seeding these samples gave more reliable results. The parallel use of DSC to identify the polymorphs in the samples at different stages of the experiment, helped determine the efficiency of the standardization procedure. Through such a series of experiments, a base method was setup for using isothermal calorimetry in studying the heat of crystallization in cocoa butter as well as the effect of seeding on it. This thesis shows that isothermal (heat conduction) calorimetry is a good method for the characterization of long term recrystallization processes in cocoa butter.}},
author = {{Shetty, Roshni}},
language = {{eng}},
note = {{Student Paper}},
title = {{Isothermal Calorimetric Studies of Cocoa Butter Polymorphism}},
year = {{2016}},
}