Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions

• Published in: Journal of food engineering Vol. 113; no. 2; pp. 329 - 336
• Main Authors: Norton, J.E., Fryer, P.J.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-11-2012; Elsevier
• Subjects: Biological and medical sciences; Chocolate; Cocoa butter; Confectionery products and chocolate industries, honey; Droplets; Emulsion; Emulsions; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Microstructure; Pickering; Process parameters; Reduction; Shells; Tempering; Cocoa butter; Emulsion; Microstructure; Pickering; Formulation; Processing parameter; Physical properties
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2012.05.025

► Water in oil cocoa butter emulsions were produced using margarine technology. ► Small droplets, typically 3–5μm, could be produced using this process. ► Tempering was mimicked to produce polymorphic form V (β2) during emulsification. ► Sintered crystalline shells were observed at the oil/water interface.
The aim of this work was to understand the physical characteristics of cocoa butter water in oil emulsions made using a process typically used for margarine production (a scraped surface heat exchanger and pin stirrer). Processing parameters were manipulated, and the effect of aqueous phase volume, polyglycerol polyricinoleate (PGPR) concentration, and the addition of a hydrocolloid to the aqueous phase were investigated. This process allowed small droplets to be formed (3–5μm). Tempering could also be mimicked, with the temperature of the units affecting the polymorphic form of cocoa butter produced. Sintered crystalline shells were observed at the oil/water droplet interface, acting as Pickering particles. This work highlights the potential for the use of cocoa butter emulsions to give fat reduction in chocolate, using a one step process to achieve emulsification and to mimic tempering.