title: Crystallization kinetics of cocoa butter in the presence of sorbitan esters.
abstract: Cocoa butter crystallization in the presence of sorbitan mono- and triesters or canola oil was investigated. Solid-state surfactant esters accelerated early-stage cocoa butter solidification while suppressing later growth. Sorbitan tristearate showed the strongest effect, followed by sorbitan monostearate and sorbitan monopalmitate. Liquid-state surfactants suppressed cocoa butter crystallization at all time points, with sorbitan trioleate showing a stronger effect than sorbitan monooleate, which behaved in a similar fashion to canola oil. Via DSC, the palmitic and stearic-based surfactants only associated with cocoa butter's high-melting fraction, with the oleic acid-based surfactants and canola oil showing little influence. All sorbitan esters had little effect on polymorphism, whereas canola oil accelerated the form II-to-III-to-IV transition. The palmitic and stearic-based surfactants greatly reduced cocoa butter crystal size whereas the oleic acid-based surfactants and canola showed no notable effect. Overall, sorbitan esters impacted cocoa butter crystallization kinetics, though this depended on surfactant structure and concentration.
authors: Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Thailand. Electronic address: ssonwai@gmail.com.
authors: Sopark
authors: S
authors: Sonwai
authors: Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Thailand. Electronic address: p.podchong@gmail.com.
authors: Pawitchaya
authors: P
authors: Podchong
authors: Department of Chemistry and Biology, Ryerson University, Toronto, Canada. Electronic address: rousseau@ryerson.ca.
authors: Dérick
authors: D
authors: Rousseau
mesh_terms: D003460:Crystallization; D004041:Dietary Fats / Q000032:analysis*; D004952:Esters / Q000737:chemistry; D006601:Hexoses / Q000737:chemistry; D007700:Kinetics; D013228:Stearates / Q000737:chemistry; D013501:Surface-Active Agents / Q000737:chemistry
chemical_list: D004041:Dietary Fats; D004952:Esters; D006601:Hexoses; D013228:Stearates; D013501:Surface-Active Agents; C018665:sorbitan monooleate; C052387:cocoa butter; C519233:sorbitan tristearate; C061705:sorbitan monopalmitate; C009298:sorbitan monostearate; C005693:sorbitan trioleate
keywords: Cocoa butter; Crystallization; Microstructure; Polymorphism; Sorbitan esters