Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/359 |
Resumo: | Modified soy lecithins are introduced in chocolate processing as an alternative to standard lecithin to improve rheological characteristics and the fat crystallization process. The influence of the type of these additives (hydroxylated, enzymatically hydrolyzed, acetylated, and defatted lecithins) as well as the amount added (0.2, 0.5, 0.8% [w/w]) to cocoa butter was evaluated. The results were compared to samples containing standard lecithin and polyglycerol polyricinoleate (PGPR). The influence of emulsifier addition was investigated measuring the melting and crystallization properties by differential scanning calorimetry (DSC) and the crystallization kinetics using a Nuclear Magnetic Resonance (NMR) spectrometer. The addition of modified lecithins to cocoa butter increased fat crystallization rates, mainly at the lowest concentration evaluated. The isothermal crystallization of the emulsifiers suggests that lecithins may act as co-crystallizers in cocoa butter crystallization. Thus, the acceleration of the crystallization events can be attributed to presence of the high melting point phospholipids and also to solids present in lecithins. Pure PGPR did not crystallize and did not influence the cocoa butter crystallization. The use of modified lecithins in cocoa butter decreased the maximum temperature of melting (Tmax) and increased the crystallization (DHc) and melting (DHm) enthalpies. |
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Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallizationCocoa butterCrystallizationMeltingModified lecithinsModified soy lecithins are introduced in chocolate processing as an alternative to standard lecithin to improve rheological characteristics and the fat crystallization process. The influence of the type of these additives (hydroxylated, enzymatically hydrolyzed, acetylated, and defatted lecithins) as well as the amount added (0.2, 0.5, 0.8% [w/w]) to cocoa butter was evaluated. The results were compared to samples containing standard lecithin and polyglycerol polyricinoleate (PGPR). The influence of emulsifier addition was investigated measuring the melting and crystallization properties by differential scanning calorimetry (DSC) and the crystallization kinetics using a Nuclear Magnetic Resonance (NMR) spectrometer. The addition of modified lecithins to cocoa butter increased fat crystallization rates, mainly at the lowest concentration evaluated. The isothermal crystallization of the emulsifiers suggests that lecithins may act as co-crystallizers in cocoa butter crystallization. Thus, the acceleration of the crystallization events can be attributed to presence of the high melting point phospholipids and also to solids present in lecithins. Pure PGPR did not crystallize and did not influence the cocoa butter crystallization. The use of modified lecithins in cocoa butter decreased the maximum temperature of melting (Tmax) and increased the crystallization (DHc) and melting (DHm) enthalpies.Miyasaki, Eriksen Koji; et al.2022-07-07T19:55:03Z2022-07-07T19:55:03Z2016info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfEuropean Journal of Lipid Science and Technology, Accepted Articles (Accepted, unedited articles published online and citable. The final edited and typeset version of record will appear in future), dez./2015.1438-9312http://repositorio.ital.sp.gov.br/jspui/handle/123456789/359reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-07-07T19:55:03Zoai:http://repositorio.ital.sp.gov.br:123456789/359Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-07-07T19:55:03Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization |
title |
Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization |
spellingShingle |
Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization Miyasaki, Eriksen Koji; et al. Cocoa butter Crystallization Melting Modified lecithins |
title_short |
Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization |
title_full |
Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization |
title_fullStr |
Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization |
title_full_unstemmed |
Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization |
title_sort |
Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization |
author |
Miyasaki, Eriksen Koji; et al. |
author_facet |
Miyasaki, Eriksen Koji; et al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Miyasaki, Eriksen Koji; et al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Cocoa butter Crystallization Melting Modified lecithins |
topic |
Cocoa butter Crystallization Melting Modified lecithins |
description |
Modified soy lecithins are introduced in chocolate processing as an alternative to standard lecithin to improve rheological characteristics and the fat crystallization process. The influence of the type of these additives (hydroxylated, enzymatically hydrolyzed, acetylated, and defatted lecithins) as well as the amount added (0.2, 0.5, 0.8% [w/w]) to cocoa butter was evaluated. The results were compared to samples containing standard lecithin and polyglycerol polyricinoleate (PGPR). The influence of emulsifier addition was investigated measuring the melting and crystallization properties by differential scanning calorimetry (DSC) and the crystallization kinetics using a Nuclear Magnetic Resonance (NMR) spectrometer. The addition of modified lecithins to cocoa butter increased fat crystallization rates, mainly at the lowest concentration evaluated. The isothermal crystallization of the emulsifiers suggests that lecithins may act as co-crystallizers in cocoa butter crystallization. Thus, the acceleration of the crystallization events can be attributed to presence of the high melting point phospholipids and also to solids present in lecithins. Pure PGPR did not crystallize and did not influence the cocoa butter crystallization. The use of modified lecithins in cocoa butter decreased the maximum temperature of melting (Tmax) and increased the crystallization (DHc) and melting (DHm) enthalpies. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2022-07-07T19:55:03Z 2022-07-07T19:55:03Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
European Journal of Lipid Science and Technology, Accepted Articles (Accepted, unedited articles published online and citable. The final edited and typeset version of record will appear in future), dez./2015. 1438-9312 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/359 |
identifier_str_mv |
European Journal of Lipid Science and Technology, Accepted Articles (Accepted, unedited articles published online and citable. The final edited and typeset version of record will appear in future), dez./2015. 1438-9312 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/359 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
|
publisher.none.fl_str_mv |
|
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1798311818471407616 |