Advanced

Isothermal Calorimetric Studies of Cocoa Butter Polymorphism

Shetty, Roshni LU (2016) KLTM01 20142
Food 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:
author
Shetty, Roshni LU
supervisor
organization
course
KLTM01 20142
year
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},
  keyword      = {Isothermal calorimetry,Differential Scanning Calorimetry,Cocoa butter polymorphism,Pre-crystallization},
  language     = {eng},
  note         = {Student Paper},
  title        = {Isothermal Calorimetric Studies of Cocoa Butter Polymorphism},
  year         = {2016},
}