Title: Impacts of bleaching and packed column steam refining on cocoa butter properties
Authors: Ayala, Jose Vila ×
Calliauw, Gijs
Foubert, Imogen
Dewettinck, Koen
Dyer, Bill
De Greyt, Wim #
Issue Date: 2007
Publisher: Springer
Series Title: Journal of the american oil chemists society vol:84 issue:11 pages:1069-1077
Abstract: Natural and alkalized cocoa butters were bleached and subsequently steam refined in a continuous packed column at temperatures ranging between 160 and 220 degrees C. None of the processes evaluated gave rise to any detectable formation of trans fatty acids, interesterification or polymerization. For the pressures and steam injection rates used, packed-column steam refining required a minimum temperature of 170 degrees C to achieve acceptable taste. Bleaching was highly effective in preventing darkening at high steam-refining temperatures, as well as in removing alkaloids, such as theobromine and caffeine, before steam refining. The impacts on the crystallization properties of cocoa butter were studied using DSC and P-NMR. The more significant changes in crystallization kinetics and equilibrium values can be reliably predicted on the basis of FFA removal from the butter.
ISSN: 0003-021X
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Microbial and Molecular Systems, Campus Kulak Kortrijk
Interdisciplinary Research Facility Life Sciences, Campus Kulak Kortrijk
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science