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| Effect of milk powder on crystallization behavior of cocoa butter and cocoa butter replacer |
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| DOI：10.12166/j.zgyz.1003-7969/2020.08.006 |
| KeyWord:milk powder cocoa butter cocoa butter replacer crystallization behavior |
| FundProject:国家自然科学基金青年科学基金（31401661） |
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| Abstract: |
| To improve the quality of chocolate products, the effects of types and dosage of milk powder on crystallization behavior of cocoa butter (CB) and cocoa butter replacer (CBR) were studied. Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) were used to investigate the effects of dosage of whole milk powder, skim milk powder and sweet whey powder on the crystallization behavior of CB and CBR (based on palm oil and palm kernel oil) under nonisothermal conditions. The results showed that the crystallization point and melting point of CB and CBR significantly decreased by the addition of whole milk powder and sweet whey powder, especially whole milk powder, but they increased by the addition of skim milk powder. CBR was stabilized in β′ polymorph by the addition of skim milk powder or sweet whey powder, while the addition of whole milk powder in CBR accelerated the formation of β polymorph. The addition of a high proportion of whole milk powder or sweet whey powder in CB increased the ratio of β′ polymorph, indicating inadequate tempering. The addition of skim milk powder had no significant influence on the thermo-stable polymorph of CB. |
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