Effects of shear and cooling rates on the crystallization behavior of cocoa butter

Year 2021, , 120 - 130, 23.06.2021

Gülten Şekeroğlu , Ahmet Kaya

https://doi.org/10.29050/harranziraat.843455

Abstract

The purpose of this study was to determine the effects of shear and cooling-heating rates on the rheological behavior of cocoa butter. Three different shear rates (25, 50 and 100 s^-1) and two different cooling rates (1 and 10 °C.min^-1) were applied for crystallization of cocoa butter at 20, 22 and 24°C. Also, effects of shear and heating-cooling rates were monitored during the cooling and heating cycle between 70-20°C. When the cooling rate was 1 °C.min^-1, viscosity reached the highest value of 0.6 Pa.s with a shear rate of 25 s^-1. A rapid rate of cooling generally led to nucleation at a lower temperature compared to slow cooling. It was observed that crystallization of Form V was improved by shear and induction time of crystallization decreased as the rate of shear increased. The longest induction period was obtained at 24°C. Effect of cooling rate was more significant at low temperatures (P < 0.05). It was also concluded that the crystallization behavior of cocoa butter was dependent on both shear and cooling rates under isothermal conditions.

Keywords

Chocolate, Cocoa butter, Crystallization, Rheological behavior, Viscosity

Supporting Institution

This study is a “SANTEZ”, an Industrial Project [00283.STZ.2008–1], which is supported by Republic of Turkey, Ministry of Science, Industry and Technology, and Şölen Chocolate, Food Industry and Trade, Gaziantep, Turkey.

Project Number

00283.STZ.2008–1

Thanks

This study is a “SANTEZ”, an Industrial Project [00283.STZ.2008–1], which is supported by Republic of Turkey, Ministry of Science, Industry and Technology, and Şölen Chocolate, Food Industry and Trade, Gaziantep, Turkey.

Kakao yağının kristalleşme davranışı üzerinde kayma hızı ve soğutma hızının etkileri

Abstract

Bu çalışmanın amacı kakao yağının akışkanlık özellikleri üzerinde soğutma-ısıtma hızının ve kayma hızının etkisini belirlemektir. Kakao yağının 20, 22 ve 24°C de kristallendirilmesinde üç farklı kayma hızı (25, 50 ve 100 s^-1) ve iki farklı soğutma hızı (1 ve 10 °C.dak^-1) uygulanmıştır. Ayrıca, 70-20°C aralığında uygulanan soğutma ve ısıtma evrelerinde, kayma hızı ve ısıtma-soğutma hızının etkisi takip edilmiştir. Ulaşılan en yüksek viskozite değeri 0.6 Pa.s olup, 1 °C.dak^-1 soğutma hızı ve 25 s^-1 kayma hızı uygulandığında ölçülmüştür. Hızlı soğutma, yavaş soğutmaya göre genellikle daha düşük sıcaklıklarda çekirdeklenme oluşuma yol açmıştır. Kayma hızındaki artışla beraber, Form V tipindeki kristalleşme artarken, kristalleşme indüksiyon süresinin de azaldığı gözlenmiştir. En uzun indüklenme süresi 24°C de elde edilmiştir. Soğutma hızının etkisinin, düşük sıcaklıklarda daha önemli olduğu tespit edilmiştir (P < 0.05). Ayrıca, kakao yağının izotermal koşullardaki kristalleşme davranışında hem kayma hızının hem de soğutma hızının etkili olduğu sonucuna varılmıştır.

Keywords

Çikolata, Kakao yağı, Kristalleşme, Reolojik davranış, Viskozite

Project Number

00283.STZ.2008–1

References

• Afoakwa, E. O., Paterson, A., & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate. Trends in Food Science and Technology, 18, 290-298. DOI:http://dx.doi.org/10.1016/j.tifs. 2007.02.002
• Afoakwa, E. O., Paterson, A., Fowler, M., & Vieria, J. (2009a). Influence of tempering and fat crystallization behaviors on microstructural and melting properties in dark chocolate systems. Food Research International, 42, 200–209. DOI:http://dx.doi.org/10.1016/j.foodres.2008.10.007
• Afoakwa, E. O., Paterson, A., Fowler, M., & Vieria, J. (2009b). Fat bloom development and structure-appearance relationship during storage of under-tempered dark chocolates. Journal of Food Engineering. 91, 571-581. DOI:http://dx.doi.org /10.1016/j.jfoodeng.2008.10.011
• Altimiras, P., Pyle, L., & Bouchon, P. (2007). Structure-fat migration relationship during storage of cocoa butter model bars: Bloom development and possible mechanisms. Journal of Food Engineering, 80, 600-610.DOI:http://dx.doi.org10.1016/j.jfoodeng.2006.06.022
• AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC). (1995). Association of Official Analytical Chemists, 16th edition. Arlington, VA, USA.
• AOCS. American Oil Chemists’ Society. (1989). Solid fat content (SFC) by low-resolution nuclear magnetic resonance- The indirect method. Cd 16-81.
• Beckett, S.T. (2006). The Science of Chocolate, 2nd Edition, The Royal Society of Chemistry, Cambridge, United Kingdom, pp 85-103.
• Beckett, S.T. (1999). Industrial Chocolate Manufacture and Use, 3rd Edition, Blackwell Science, Oxford, UK.
• Brunello, N., McGauley, S. E., & Marangoni, A. G. (2003). Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructure. LWT-Food Science and Technology. 36, 525-532. DOI:https://doi.org/10.1016/S0023-6438(03)00053-7
• Campos, R., & Marangoni, A. G. (2014). Crystallization dynamics of shear worked cocoa Butter. Crystal Growth & Design, 14(3), 1199–1210. https://doi.org/10.1021/cg4017273
• Dhonsi, D., & Stapley, A. G. F. (2006). The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter. Journal of Food Engineering. 77, 936-942. DOI: https://doi.org/10.1016/j.jfoodeng.2005.08.022
• Dimick, P. S., & Manning, D. M. (1987). Thermal and compositional properties of cocoa butter during static crystallization. Journal of the American Oil Chemists Society. 64, 1663-1669. DOI: https://doi.org/10.1007/BF02542500
• Fernandez, V. A., Müller, A. J., & Sandoval, A. J. (2013). Thermal, structural and rheological characteristics of dark chocolate with different compositions. Journal of Food Engineering. 116, 97-108. DOI: https://doi.org/10.1016/j.jfoodeng.2012.12.002
• Fessas, D., Signorelli, M., & Schiraldi, A. (2005). Polymorphous transitions in cocoa butter. A quantitative DSC study. Journal of Thermal Analysis and Calorimetry. 82, 691-702. DOI: https://doi.org/10.1007/s10973-005-0952-7
• Foubert, I., Vanrolleghem, P. A., Thas, O., & Dewettinck, K. (2006). Influence of chemical composition on the isothermal cocoa butter crystallization. Journal of Food Science, 69(9), E478–E487. https://doi.org/10.1111/j.1365-2621.2004.tb09933.x
• Hartel R.W. (2008). The Crystalline State. In: Aguilera J.M., Lillford P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_4
• Hartel, R. W. (2001). Crystallization in Foods. An Aspen Publication Gaithersburg, MD, USA, pp 34-87.
• Koyano, T., Hachiya, I., & Sato, K. (1990) "Fat polymorphism and crystal seeding effects on fat bloom stability of dark chocolate," Food Structure: Vol. 9 : No.3 , Article 6. Available at:https://digitalcommons.usu.edu/ foodmicrostructure /vol9/iss3/6
• Landfeld, A., Novotna, P., Strohalm, J., Houska, M., & Kyhos, K. (2000). Viscosity of cocoa butter. International Journal of Food Properties. 3, 165-169. DOI: https://doi.org/10.1080/10942910009524623
• Le Révérend, B. J. D., Fryer, P. J., & Bakalis, S. (2009). Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing. Soft Matter, 5(4), 891–902.https://doi.org/10.1039/b809446b
• Lipp, M., & Anklam, E. (1998a). Review of cocoa butter and alternative fats for use in chocolate-Part A. Compositional data. Food Chemistry. 62, 73-97. DOI:https://doi.org/10.1016/S0308-8146(97)00160-X
• Lipp, M., & Anklam, E., (1998b). Review of cocoa butter and alternative fats for use in chocolate-Part B. Analytical approaches for identification and determination. Food Chemistry. 62, 99-108. DOI: https://doi.org/10.1016/S0308-8146(97)00161-1
• Loisel, C., Keller, G., Lecq, G., Bourgaux, C., & Ollivon, M. (1998). Phase transitions and polymorphism of cocoa butter. Journal of the American Oil Chemists Society. 75, 425-439. DOI: https://doi.org/10.1007/s11746-998-0245-y
• Lonchampt, P., & Hartel, R. W. (2006). Surface bloom on improperly tempered chocolate. European Journal of Lipid Science and Technology. 108, 159-168. DOI: https://doi.org/10.1002/ejlt.200500260
• MacMillan, S. D., Roberts, K. J., Rossi, A., Wells, M. A., Polgreen, M. C., & Smith, I. H. (2002). In situ small angle X-ray scattering (SAXS) studies of polymorphism with the associated crystallization of cocoa butter fat using shearing conditions. Crystal Growth and Design. 2 (3), 221-226. DOI: https://doi.org/10.1021/cg0155649
• Marangoni, A. G. (2005). Fat Crystal Network. Marcel Dekker, New York, USA, pp 21-83.
• Mazzanti, G., Guthrie, S. E., Sirota, E. B., Marangoni, A. G., & Idziak, S. H. J. (2004). Novel shear-induced phases in cocoa butter. Crystal Growth & Design, 4(3), 409–411. https://doi.org/10.1021/cg034260e
• Mazzanti, G., Guthrie, S. E., Sirota, E. B., Marangoni, A. G., & Idziak, S. H. J. (2003). Orientation and phase transitions of fat crystals under shear. Crystal Growth and Design. 3, 721-725. DOI: https://doi.org/10.1021/cg034048a
• Metin, S., & Hartel, R.W. (1998). Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions. Journal of the American Oil Chemists Society. 75, 1617-1624. DOI: https://doi.org/10.1007/s11746-998-0102-z
• Mohos, F. (2010). Confectionery and Chocolate Engineering, Principles and Applications, 1st edition, John Wiley & Sons, Ltd., Publication, West Sussex, UK.
• Padar, S., Mehrle, Y. E., & Windhab, E. J. (2009). Shear-induced crystal formation and transformation in cocoa butter. Crystal Growth & Design, 9(9), 4023–4031. https://doi.org/10.1021/cg900194t
• Perez-Martinez, D., Alvaros-Salas, C., Charo-Alonso, M., Dibildox-Alvarado, E., & Toro-Vazquez, J. F. (2007). The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils. Food Research International. 40, 47-62. DOI: https://doi.org/10.1016/j.foodres.2006.07.016
• Ramel, P. R., Campos, R., & Marangoni, A. G. (2018). Effects of Shear and Cooling Rate on the Crystallization Behavior and Structure of Cocoa Butter: Shear Applied During the Early Stages of Nucleation. Crystal Growth & Design, 18(2), 1002–1011. https://doi.org/10.1021/acs.cgd.7b01472
• Rogers M.A., Tang D., Ahmadi L., Marangoni A.G. (2008) Fat Crystal Networks. In: Aguilera J.M., Lillford P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_17
• Sato, K., & Koyano, T. (2001). Crystallization properties of cocoa butter in Crystallization Processes in Fats and Lipid Systems, ed by Garti, N. and Sato, K., Marcel Dekker Inc, New York, USA, pp 429-456.
• Schenk, H., & Peschar, R. (2004). Understanding the structure of chocolate. Radiation Physics and Chemistry. 71, 829-835. DOI: https://doi.org/10.1016/j.radphyschem.2004.04.105
• Sonwai, S., & Mackley, M. R. (2006). The effect of shear on the crystallization of cocoa butter. Journal of the American Oil Chemists Society. 83, 593-596. DOI: https://doi.org 10.1007/s11746-006-1243-6
• Sonwai, S., & Rousseau, D. (2006). Structure evolution and bloom formation in tempered cocoa butter during long term storage. European Journal of Lipid Science and Technology. 108, 735-745. DOI: https://doi.org/10.1002/ejlt.200600078
• Spigno, G., Pagella, C., & De Faveri, D. M. (2001). DSC characterization of cocoa butter polymorphs. Italian Journal of Food Science. 13, 275-284.
• Stapley, A. G. F., Tewkesbury, H., & Fryer, P. J. (1999). The effects of shear and temperature history on the crystallization of chocolate. Journal of the American Oil Chemists Society. 76, 677-685. DOI: https://doi.org/10.1007/s11746-999-0159-3
• Şekeroğlu, G. (2014). Investigation of fat bloom mechanism in dark chocolate. PhD Thesis. University of Gaziantep. Food Engineering Department.
• Torbica, A., Jovanovic, O., & Pajin, B. (2005). The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method. European Food Research and Technology, 222(3–4), 385–391. https://doi.org/10.1007/s00217-005-0118-7
• Toro-Vazquez, J. F., Dibildox-Alvaradom, E., Herrera-Coronado, V., & Charo-Alonso, M. A. (2001). Triacylglyceride crystallization in vegetable oils: application of models, measurements, and limitations in Crystallization and Solidification Properties of Lipids ed by Widlak, N., Hartel, R. and Narine, S., AOCS Press, Champaign, USA, pp 53-78.
• Toro-Vazquez, J. F., Perez-Martinez, D., Dibildox-Alvarado, E., Charo-Alonso, M., & Reyes-Hernandez, J. (2004). Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions. Journal of the American Oil Chemists Society. 81, 195-202. DOI: https://doi.org/10.1007/s11746-004-0881-z
• Toro-Vazquez, J. F., Rangel-Vargas, E., Dibildox-Alvarado, E., & Charo-Alonso, M. A. (2005). Crystallization of cocoa butter with and without polar lipids evaluated by rheometry, calorimetry and polarized light microscopy. European Journal of Lipid Science and Technology. 107, 641-655.DOI: https://doi.org/10.1002/ejlt.200501163
• Vaeck, S. V. (1960). Cocoa butter and fat bloom. The Manufacturing Confectioner. 40, 35-46 and 71-74.
• Van Malssen, K., Van Langevelde, A., Peschar, R., & Schenk, H. (1999). Phase behavior and extended phase scheme of static cocoa butter investigated with real-time X-ray powder diffraction. Journal of the American Oil Chemists Society. 76, 669-676. DOI: https://doi.org/10.1007/s11746-999-0158-4
• Van-Langevelde, A., Van Malssen, K., Peschar, R., & Schenk, H. (2001). Effect of temperature on recrystallization behavior of cocoa butter. Journal of the American Oil Chemists Society. 78, 919-925. DOI: https://doi.org/10.1007/s11746-001-0364-2
• Willie, R.L., & Lutton, E. S. (1966). Polymorphism of cocoa butter. Journal of the American Oil Chemists Society. 43, 491-496.DOI:https://doi.org/10.1007/BF02641273
• Windhab, E. J., Niediek, E. A. & Rolfes, L. (1993). Tieftemperatur-scherkristallisationneue aspekte der temperiertechnik. Siisswaren, 3, 32-37.
• Yıldırım, A., Çetin, S., Öğretmen, H., Sarı, P., & Hayoğlu, İ. (2016). Narın çikolata üretiminde kullanimi. Harran Tarım ve Gıda Bilimleri Dergisi. 20(1), 12-19. DOI: 10.29050/harranziraat.194283
• Ziegleder, G. (1985). Improved crystallization behavior of cocoa butter under shearing. Int Z Lebensm Techn Verfahrenst. 36, 412–418.
• Ziegleder, G. (1990). DSC - Thermal analysis and kinetics of cocoa butter crystallization. Fat Science Technology. 92, 481–485.