Study on Effects of Adding SE to CTCBE Chocolate

Abstract

Abstract: By adding sucrose ester (SE) into CTCBE chocolate and CB chocolate, the effects on the tempering and anti-blooming properties of the two chocolates were studied. Based on the DSC and XRD studies of the two chocolates (containing 0.5% lecithin), the combined methods of comparable viscosimetry and bloom-promoting test were used to determine the viscosity variations and time of fluid state at tempering points, and anti-blooming properties of the two chocolates after adding SE. The results showed that SE (S-3) could further improve the rheological properties and retard crystallization of CTCBE chocolate. The effect was better in retarding crystallization of CB chocolate. The addition of SE could postpone the bollm-occurring of CTCBE chocolate. The optimum quantity of SE (S-3) added was 0.2%.

Key words: sucrose ester, chocolate, crystallization, viscosity, anti-blooming

XIONG Chun-Hong, GAO Yin-Yu, HE Xiao-Li, WEI Qiang-Hua, CHEN Cai-Shui, RUAN Rong-Sheng. Study on Effects of Adding SE to CTCBE Chocolate[J]. FOOD SCIENCE, 2005, 26(1): 103-106 https://doi.org/

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Study on Effects of Adding SE to CTCBE Chocolate

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