Physical properties of cocoa butter: effect of sucrose esters on oil migration

It is known that emulsifiers can modify the crystallisation behaviour of fats, improving their stability. In this sense, changes in the crystallisation behaviour of cocoa butter (CB) may contribute to reducing oil migration through its crystalline structure. This study analysed the effect of adding sucrose stearate (S-370) and sucrose behenate (B-370) emulsifiers at different concentrations on oil migration in CB. The compatibility diagram curves indicated a miscible phase behaviour between CB and the emulsifiers S-370 and B-370 at concentrations of 0.1%, 0.3% and 0.5%, confirming the compatibility between its components. There is a significant difference (P & LE; 0.05) for the melting point of mixtures containing 0.3% and 0.5% of S-370, yet we can consider that all samples reach their total melting point at 35 & DEG;C. However, the samples containing S-370 showed a higher firmness profile than those containing B-370, corroborating the results of compatibility and melting point. CB exhibited characteristic two-step isothermal crystallisation at 17.5 & DEG;C, with distinct effects of the emulsifiers for each crystallisation step. S-370 and B-370 modify the solid dissolution process and oil migration through cocoa butter. The physical properties of CB were altered by adding S-370 and B-370. The oil migration process differed for each emulsifier, although diffusion, the identified migration mechanism, is the same for both. Schematic representation of oil migration through the cocoa butter matrix with and without sucrose esters. image

Automated summary

Emulsifiers can modify the crystallisation behaviour and oil migration of cocoa butter. Adding sucrose stearate (S-370) and sucrose behenate (B-370) emulsifiers alters the physical properties of cocoa butter, leading to different firmness profiles and dissolution processes. The effect of the emulsifiers on oil migration differs, although the identified migration mechanism is the same.