This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in
Front Cover; CocoaButter andRelatedCompounds; Copyright Page; Table of Contents; Preface; Chapter 1. Chocolate and Cocoa Butter-Structure and Composition; Introduction; Chocolate Composition and Structure; Cocoa Butter Composition; Structure and Polymorphism of Cocoa Butter; Effect of Cocoa Butter Composition and Structure on Chocolate Composition and Structure; References; Chapter 2. Theobroma cacao-An Introduction to the Plant, Its Composition, Uses, and Health Benefits; Introduction; Cacao and Cocoa-From Tree to Factory; Industrial Processing of Cocoa; Cocoa-Chemical Composition and Health Cocoa, Chocolate, and Health-Insights from Epidemiological StudiesConclusions; References; Chapter 3. Cocoa Polyphenols; Introduction; Cocoa Polyphenols on Skin Structure Experiment; Conclusions; Acknowledgment; References; Chapter 4. Phase Behavior of Saturated Triacylglycerides-Influence of Symmetry and Chain Length Mismatch; Introduction; Materials and Methods; Melting Behavior and Phase Development of the Symmetrical/Asymmetrical TAG Binary Systems; Phase Diagrams of the Symmetrical/Asymmetrical TAG Binary Systems Comparison of the Phase Behavior of the Symmetrical/Asymmetrical Binary Systems with CLM = 2, 4, 6, and 8References; Chapter 5. Molecular Composition Dynamics and Structure of Cocoa Butter; Introduction; Materials and Methods; Shear Work; Chemical Makeup and Structure; Conclusions; References; Chapter 6. Polymorphism and Mixing Phase Behavior of Major Triacylglycerols of Cocoa Butter; Introduction; Polymorphism and Mixing Behavior of Fats; Polymorphism of Cocoa Butter and Its Component TAGs; Mixing Behavior of POP, POS, and SOS; Conclusions; References Chapter 7. Causes and Best Manufacturing Practices to Minimize Bloom in ConfectionsIntroduction; Definition and Characterization; Overview of Key Attributes in Confectionery Fats; Causes; Key Factors Contributing to Bloom from Composition to Oil Migration; Conclusions; References; Chapter 8. Morphology of Chocolate Fat Bloom; Introduction; Classification by Morphology of Chocolate Fat Bloom; Type 1 Bloom; Type 2 Bloom; Type 3 Bloom; Other Types; Summary; Conclusions; References; Chapter 9. Effect of Minor Components on Cocoa Butter Polymorphism and Kinetics of Crystallization; Introduction Minor ComponentsFree Fatty Acids; FFA Effects on Microstructure; Diglycerides; Phospholipids; Sterol and Sterol Esters; Total Minor Lipids; Conclusions; References; Chapter 10. Noncocoa Ingredients on Cocoa Butter Crystallization; Introduction; Effect of Sugar with or without Emulsifier on Cocoa Butter Crystallization; Lecithin; Milk Powder; Conclusions; References; Chapter 11. Impact of Cocoa Butter Originon Crystal Behavior; Introduction; Characteristics of Cocoa Butterfrom Different Origins; Effect of Environmental Conditions and Agronomic Practices on Cocoa Butter Composition Crystallization Habit of Cocoa Butter from Different Origins
Description based upon print version of record. Includes bibliographical references and index. Description based on print version record.