Abstract
Recent progress in the crystallization of fats, particularly cocoa butter and related triacylglycerols (TAGs) is reviewed. Polymorphism of POP, POS and SOS is compared with that of cocoa butter and polymorphic transformation in tempering in chocolate manufacturing is discussed based on the results of crystallization kinetics obtained by pure TAGs. In place of tempering, a newly developed seeding technique, using BOB (β2) crystal powder and a method for preventing fat blooming at high temperature are discussed. Intermolecular compounds made with SOS and OSO in equal weight were applied to cocoa butter, and unique physical properties of chocolate involving OSO are discussed.
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