可可脂的结晶特性对巧克力质量的影响

<正> 巧克力的物理性质很大程度上取决于制造过程中所用的可可脂质量,特别是可可脂融化、结晶和固化的方法。以下将对可可脂在巧克力制造过程中的物理与化学特性,以及各种可可脂如何充分地改变巧克力的风味、易碎程度及口感进行讨论。 可可脂的结晶性 晶形的形成 由于可可脂具有复杂的结晶性,可通过多种不同的变性而结晶成多晶型脂肪,正是这些

Performance of cocoa butter in chocolate

With the new EU Directive on cocoa butter issued in 2000, Chocolate producers have to be more aware of the precise specifications of the cocoa butter. The physical properties of chocolate are mostly determined by the quality of the cocoa butter used in its manufacture. This article discusses on how the type of cocoa butter alters the chocolate flavor, brittleness and mouthfeel.