The effect of limonene on bloom of cocoa butter and seeded dark chocolate model

MacNaughtan B., . and Smirnova O., . and Vieira J., . and Wolf B., . and Nizaha Juhaida M, . The effect of limonene on bloom of cocoa butter and seeded dark chocolate model. pp. 763-771. ISSN 2231-7546

The present work investigated the effect of replacing a fraction of cocoa butter with limonene on fat crystallisation and bloom in the models of limonene-cocoa butter blends and seeded dark chocolate. Limonene was incorporated at a maximum of 6.7 (w/w) of cocoa butter in both types of samples and were stored at 20 and 29C changing cyclically every 12 h. Samples were analysed at weekly intervals up to three weeks and the analysis was carried out by colour measurement for the whiteness index to detect bloom and by X-ray diffraction (XRD) for crystal phase determination. DSC analysis was also carried out to assess the melting behaviour in the samples of the dark chocolate model. While the white colour of cocoa butter limited the bloom detection by colour a large increase in whiteness index was recorded for the chocolate models. The XRD revealed an acceleration of crystal phase transformation in both types of samples. The changes in the melting behaviour for the dark chocolate model showed that the increased amount of limonene had caused the decrease in melting temperature. Hence for practical applications it can be suggested that the use of limonene either as flavouring or for viscosity reduction in chocolate can potentially result in increased bloom formation due to its effect on cocoa butter crystallisation and polymorphism transformation rate.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(03)%202019/3%20-%...

Abstract

The present work investigated the effect of replacing a fraction of cocoa butter with limonene on fat crystallisation and bloom in the models of limonene-cocoa butter blends and seeded dark chocolate. Limonene was incorporated at a maximum of 6.7 (w/w) of cocoa butter in both types of samples and were stored at 20 and 29C changing cyclically every 12 h. Samples were analysed at weekly intervals up to three weeks and the analysis was carried out by colour measurement for the whiteness index to detect bloom and by X-ray diffraction (XRD) for crystal phase determination. DSC analysis was also carried out to assess the melting behaviour in the samples of the dark chocolate model. While the white colour of cocoa butter limited the bloom detection by colour a large increase in whiteness index was recorded for the chocolate models. The XRD revealed an acceleration of crystal phase transformation in both types of samples. The changes in the melting behaviour for the dark chocolate model showed that the increased amount of limonene had caused the decrease in melting temperature. Hence for practical applications it can be suggested that the use of limonene either as flavouring or for viscosity reduction in chocolate can potentially result in increased bloom formation due to its effect on cocoa butter crystallisation and polymorphism transformation rate.

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Item Type:	Article
AGROVOC Term:	Chocolate
AGROVOC Term:	Cocoa butter
AGROVOC Term:	Cocoa powder
AGROVOC Term:	Limonene
AGROVOC Term:	Crystallization
AGROVOC Term:	Polymorphism
AGROVOC Term:	Transformation (of products)
AGROVOC Term:	Thermal properties
AGROVOC Term:	Melting point
AGROVOC Term:	Melting temperature
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8211

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