Impacts of Bleaching and Packed Column Steam Refining on Cocoa Butter Properties
| Autor: | Bill Dyer, Wim De Greyt, Koen Dewettinck, Gijs Calliauw, Imogen Foubert, José Vila Ayala |
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| Rok vydání: | 2007 |
| Předmět: |
Packed bed
Chromatography Interesterified fat General Chemical Engineering Organic Chemistry Steam injection food and beverages chemistry.chemical_element complex mixtures Nitrogen humanities law.invention Polymerization chemistry law medicine Crystallization Theobromine medicine.drug Refining (metallurgy) |
| Zdroj: | Ghent University Academic Bibliography |
| ISSN: | 1558-9331 0003-021X |
| DOI: | 10.1007/s11746-007-1130-9 |
| Popis: | Natural and alkalized cocoa butters were bleached and subsequently steam refined in a continuous packed column at temperatures ranging between 160 and 220 °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 °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. |
| Databáze: | OpenAIRE |
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