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Xun Shi Thesis.pdf (1.71 MB)

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Effect of Processing and Formulations on Cocoa Butter

Shi, Xun
http://rave.ohiolink.edu/etdc/view?acc_num=osu1420772706

Abstract Details

2015, Master of Science, Ohio State University, Food Science and Technology.
Cocoa butter (CB) is widely used in chocolate and confectionery products. Proper control of CB crystallization is necessary to produce the preferred crystalline structure, and thus lead to confectionery products with desired functional properties. Both processing conditions and other confectionery ingredients (sugar and lecithin) significantly affect the crystallization kinetics and microstructure of CB and its resulting functional properties. Shear processing can accelerate the crystallization rate of CB; produce stable polymorphisms; generate strong crystal structures, and consequently reduce the oil migration rate in CB. However, knowledge of the impact of shear on crystallization of cocoa butter in combination with other confectionery ingredients (e.g. sugar and emulsifiers) is still limited. To study the effect of shear on the functional properties of cocoa butter with the addition of sugar and emulsifier, plain CB, CB/Lecithin, CB/Lecithin/Sugar and CB/Sugar mixtures were produced and crystallized using three shear rates (0, 100, 250 s-1). Deferential Scanning Calorimetry (DSC), X-ray Diffraction (XRD), Polarized Light Microscopy (PLM), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) were conducted to measure the thermal, polymorphic, crystals structural properties, solid fat content, and oil migration rate in these mixtures, respectively. XRD results showed that non-sheared samples slowly crystallized and steadily transformed from unstable to stable polymorphs over a long period of time, indicated by increasing enthalpies and melting points in DSC measurement. In the absence of shear, the addition of lecithin and sugar delayed the formation of the stable polymorphism. However, when shear is applied, the effect of lecithin and sugar on the CB polymorphic transformation and crystallization was negligible. Shear significantly increased the polymorphic transformation of CB, accelerated crystallization rate, and formed a homogenous network with more small crystals in all formulations. The mechanical work of shear helped sugar particles distribute more evenly in fat phases. The microstructure of CB mixtures was highly correlated to the oil migration rate. Regardless of formulations, the application of shear formed a large amount of small CB particles, which were tightly packed together, and resulted in lower oil migration rate compared to static samples. The addition of lecithin did not affect the microstructure of both static and sheared CB, and their resulting oil migration rates. Depending on the concentration of sugar in the samples; sugar crystals affected the oil permeability in different ways.
Farnaz Maleky (Advisor)
Monica Giusti (Committee Member)
Yael Vodovotz (Committee Member)
84 p.
Food Science

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Citations

  • Shi, X. (2015). Effect of Processing and Formulations on Cocoa Butter [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1420772706

    APA Style (7th edition)

  • Shi, Xun. Effect of Processing and Formulations on Cocoa Butter. 2015. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1420772706.

    MLA Style (8th edition)

  • Shi, Xun. "Effect of Processing and Formulations on Cocoa Butter." Master's thesis, Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1420772706

    Chicago Manual of Style (17th edition)

osu1420772706
217
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This open access ETD is published by The Ohio State University and OhioLINK.