par Becu, Mélanie ;Nsamzinshuti, Alexis ;Iwasko, Maxime;Debaste, Frédéric
Référence 7th international congress of food technologists, biotechnologists and nutritionists(20-23 septembre 2011: Opatija, Croatie), Proceedings of the 7th international congress of food technologists, biotechnologists and nutritionists, Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Ed. 1, page (96-201)
Publication Publié, 2011
Publication dans des actes
Résumé : Cocoa butter is a vegetable fat that can exist under six different forms. Differential ScanningCalorimetry (DSC) is a tool that is often used to study cocoa butter crystallization. However, nosystematic method has been established to analyze the resulting curves and therefore obtain clearinterpretation of the tempering process and fat bloom. The aim of this work is to establish a methodto identify the crystalline state of cocoa butter in chocolate during tempering and blooming. Thepresented methodology will be a tool for the industry to study the tempering process and the qualityof the final product. This method will also be useful to enhance the comprehension of the stillmisunderstood blooming phenomena.A standard procedure is developed to measure the thermal behavior of a chocolate sample usingDSC. A mathematical model is used to fit the DSC curves and determine the thermal parameters asthe melting temperature, the endset temperature and the enthalpy of reaction.This method is applied to follow the tempering process of chocolate. Also, to study the fat bloom, awell-tempered chocolate is subjected to temperature variations to induce blooming. Thermalanalyses of the crystalline state of cocoa butter are made throughout the all experience using DSC.The thermogram of a well-tempered chocolate shows a well defined thin peak. While the curve of abloomed chocolate shows a wider peak with a shoulder and a peak temperature up to 1°C higher.

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