Polymorphic transitions of cocoa butter affected by high hydrostatic pressure and sucrose polyesters

Abstract

AbstractForm V to Form VI transitions of cocoa butter (CB) were investigated by varying the temperature between 28 and 21°C during storage. High hydrostatic pressure (HHP) treatments of CB melt at 60 or 21°C did not affect the rate of Form V to Form VI transitions in CB crystallized in Form V during temperature fluctuations. The HHP treatments with 100, 300, or 600 MPa of CB crystallized in Form V crystals did not alter the rate of Form V to Form VI transitions of CB. The addition of sucrose polyesters to CB melts altered the rate of Form V to Form VI transitions of CB and was dependent on the FA chain lengths and hydrophilelipophile balance (HLB) values of the SPE. The addition of most SPE to CB melts promoted the polymorphic transitions; however, sucrose polyester S‐170 containing FA of chain length similar to CB with small HLB values inhibited Form V to Form VI transitions of CB for 10 temperature fluctuation cycles. Therefore, HHP treatments can be applied to foods containing high fat with little effect on the polymorphic transitions, and selected SPE may be used to retard adverse polymorphic transitions.