9 - Effect of Minor Components on Cocoa Butter Polymorphism and Kinetics of Crystallization

Abstract

Climate, tree genetics, disease stress, and cocoa bean handling post-harvest and physical refining are some of the major factors that influence both the triglyceride composition and minor lipid content and profiles of a given cocoa bean and its fat. In addition, post-processing steps such as oil refining and deodorization can have dramatic effects on the minor components of cocoa butter. This chapter discusses the minor components in cocoa butter and the influence that some of those components have on the crystallization of the overall cocoa butter. Minor lipids can have effect on crystallization, which is a complex process involving nucleation, growth, and polymorphism. Minor lipids can influence nucleation by increasing sites for nucleation, changing temperature at which nucleation occurs, or interfering with nuclei formation. Minor lipids can affect the rate of crystal growth, either retarding or accelerating it until the system reaches equilibrium.