| Cocoa butter（CB） is the main component of chocolate and chocolate product, and its thermodynamic properties and crystallization properties contribute to the quality, processing characteristics and shelf life of chocolate products. Polyglycerol monostearate 31S, 61S and polyglycerol polyricinoleate (PGPR)were chosen as the objects, and the effects of emulsifier type, dosage and variable temperature conditions on the crystallization properties of cocoa butter were analyzed by differential scanning calorimetry (DSC)and X-ray diffraction. The results showed that 31S and 61S could promote the cocoa butter polymorphic transition from type Ⅳ to type Ⅴ under the variable temperature, whereas PGPR retarded the cocoa butter polymorphic transition from type Ⅳ to typeⅤ when PGPR dosage was more than 0.1%. Under the variation temperature, crystallization and transition of metastable crystal form of cocoa butter were promoted by 31S and 61S, especially type Ⅱ, whereas PGPR had no significant influence. |
