Studies on the Crystallization Behavior of CTCBE and Its Chocolate (Ⅰ)

Abstract

Abstract: The crystallization behavior of Chinese Tallow Cocoa Butter Equivalent (CTCBE) and its chocolate were investigatedto reveal the cause of bad processing behavior of CTCBE chocolate. Spetrophotometric analysis, Differential Scanning Calorimitry(DSC) and viscosimetry were used to study the solidification behaviors of CTCBE and Cocoa Butter (CB) chocolates, to probepossible way of improving the processing behavior of CTCBE by adding tea powder bio-emulsifier. The result showed that thesolidification speed of CTCBE was quicker than that of CB, and CTCBE chocolate crystallized much faster than CB chocolate.The processing behavior of CTCBE chocolate paste and thermal stability were obviously improved, the effect of anti-bloomingwas also achieved, with the addition of 5%～8%tea powder.

Key words: CTCBE, CB, chocolate, crystallization behavior, tea powder

HE Xiao-Li, GAO Yin-Yu, LIU Mei-Sen, CHEN Qin, CHEN Cai-Shui, LIN Xiang-Yang, RUAN Rong-Sheng. Studies on the Crystallization Behavior of CTCBE and Its Chocolate (Ⅰ)[J]. FOOD SCIENCE, 2004, 25(8): 83-87.

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Studies on the Crystallization Behavior of CTCBE and Its Chocolate (Ⅰ)

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