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| Effects of diglycerides on crystallization of cocoa butter analogues and bloom of chocolates: a review |
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| DOI： |
| KeyWord:diglyceride symmetrical monounsaturated triacylglycerols fatty acid chain length crystallization bloom |
| FundProject: |
| Author Name | Affiliation | | CHEN Xinyue, GU Xiaoxia, WANG Yuxin, LIU Zhouying, ZHU Yun, JIN Jun, JIN Qingzhe, WANG Xingguo | National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu,China |
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| Abstract: |
| Cocoa butter analogues are rich in symmetrical monounsaturated triacylglycerols. Scientific regulation of diglycerides in cocoa butter analogues contributes to optimization process of tempering and bloom control of chocolates. Contents and species (including saturation degree, chain length and distribution of fatty acids) of diglycerides in cocoa butter analogues were concluded in the present review, followed by discussing their effects on crystallization behaviors of fat matrix as well as bloom resistance of chocolates. Ⅴ crystal structure could be found in the fat matrix formulating with 1,3-diglycerides at their suitable content, whereas Ⅱ-Ⅳcrystal structures were observed in the fats containing 1,2-diglycerides, and the effect degree was impacted by chain length of their fatty acids. However, high levels of diglycerides failed to form Ⅴ crystal structure in fat matrix. Although the Ⅴ crystals structure could be found with 3%-5% content of diglycerides, which also required adjustable crystallization parameters based on different contents. Therefore, it is necessary to control diglycerides of cocoa butter analogues in making chocolates through fractionation and physical blending. |
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