New chocolate technology on improvement of physical properties.

Abstract

To control and improve crystn. of Form V of cocoa butter, which is a main ingredient in the fat phase of chocolate, and fat bloom stability, we developed a new crystal seeding method using a crystal powder of the β2 form of BOB(2-oleoyl-1,3-dibehenoylglycerol). The BOB β2 seeding can easily control the preferable polymorphic crystn. instead of a tempering process used in the chocolate industry. BOB β2 has a triple chain length structure and subcell packing of T//, which is the same as Form V of cocoa butter. In addn., BOB β2 does not melt at higher temp. than the m.p. of chocolate because its m.p. is 51.4°C. From this reason, the 5% seeding of BOB β2 completely prevents the fat bloom formation on the surface of chocolate products even after heating at 38°C. The application of this method is practically used in the domestic chocolate industry. [on SciFinder(R)]