FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 160-163.doi: 10.7506/spkx1002-6300-201007035

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Non-isothermal Crystallization Kinetics of Cocoa Butter

SHI Su-jia1，XIE Shi-chao2，CAO Dong2，LIU Li-na2，JING Hong-bing3   

  1. 1. School of Science, Jiangnan University, Wuxi 214122, China；2. School of Food Science and Technology, Jiangnan University,
    Wuxi 214122, China；3. Shanghai Golden Monkey Food Co. Ltd., Shanghai 201317, China
  • Received:2009-03-17 Revised:2009-12-14 Online:2010-04-01 Published:2010-12-29
  • Contact: XIE Shi-chao2 E-mail:cdongbs@yahoo.com.cn

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Abstract:

The crystallization behavior of cocoa butter was investigated using DSC under non-isothermal environment. Results indicated that crystallization peaks exhibited a shift to lower temperature direction and increasing intensity. Moreover, double peaks were combined into a single peak. Several models including Ozawa, Jeziorny and Mo s method were used to analyze and compare crystallization behavior. Results indicated that Mo s method was more suitable to demonstrate the crystallization behavior of coca butter in non-isothermal environment.

Key words: cocoa butter, non-isothermal crystallization, chocolate

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