Tempering of cocoa butter and chocolate using minor lipidic components

In chocolate production, a complicated tempering process is used to guide the crystallization of cocoa butter towards its most desirable polymorph, which gives the chocolate proper melting behavior, gloss, and snap—hallmarks of good quality chocolate. Here, the authors find that simply adding a spec...

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Autores principales:	Jay Chen, Saeed M. Ghazani, Jarvis A. Stobbs, Alejandro G. Marangoni
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Science Q
Acceso en línea:	https://doaj.org/article/25063eccc95944c2915b703e2f42f18d
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spelling	oai:doaj.org-article:25063eccc95944c2915b703e2f42f18d2021-12-02T19:04:19ZTempering of cocoa butter and chocolate using minor lipidic components10.1038/s41467-021-25206-12041-1723https://doaj.org/article/25063eccc95944c2915b703e2f42f18d2021-08-01T00:00:00Zhttps://doi.org/10.1038/s41467-021-25206-1https://doaj.org/toc/2041-1723In chocolate production, a complicated tempering process is used to guide the crystallization of cocoa butter towards its most desirable polymorph, which gives the chocolate proper melting behavior, gloss, and snap—hallmarks of good quality chocolate. Here, the authors find that simply adding a specific phospholipid also directs crystallization towards this polymorph, producing chocolate with comparable microstructure and properties to tempered chocolate.Jay ChenSaeed M. GhazaniJarvis A. StobbsAlejandro G. MarangoniNature PortfolioarticleScienceQENNature Communications, Vol 12, Iss 1, Pp 1-9 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Science Q
spellingShingle	Science Q Jay Chen Saeed M. Ghazani Jarvis A. Stobbs Alejandro G. Marangoni Tempering of cocoa butter and chocolate using minor lipidic components
description	In chocolate production, a complicated tempering process is used to guide the crystallization of cocoa butter towards its most desirable polymorph, which gives the chocolate proper melting behavior, gloss, and snap—hallmarks of good quality chocolate. Here, the authors find that simply adding a specific phospholipid also directs crystallization towards this polymorph, producing chocolate with comparable microstructure and properties to tempered chocolate.
format	article
author	Jay Chen Saeed M. Ghazani Jarvis A. Stobbs Alejandro G. Marangoni
author_facet	Jay Chen Saeed M. Ghazani Jarvis A. Stobbs Alejandro G. Marangoni
author_sort	Jay Chen
title	Tempering of cocoa butter and chocolate using minor lipidic components
title_short	Tempering of cocoa butter and chocolate using minor lipidic components
title_full	Tempering of cocoa butter and chocolate using minor lipidic components
title_fullStr	Tempering of cocoa butter and chocolate using minor lipidic components
title_full_unstemmed	Tempering of cocoa butter and chocolate using minor lipidic components
title_sort	tempering of cocoa butter and chocolate using minor lipidic components
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/25063eccc95944c2915b703e2f42f18d
work_keys_str_mv	AT jaychen temperingofcocoabutterandchocolateusingminorlipidiccomponents AT saeedmghazani temperingofcocoabutterandchocolateusingminorlipidiccomponents AT jarvisastobbs temperingofcocoabutterandchocolateusingminorlipidiccomponents AT alejandrogmarangoni temperingofcocoabutterandchocolateusingminorlipidiccomponents
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Tempering of cocoa butter and chocolate using minor lipidic components

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