Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of D-limonene

Author(s)

Miyasaki, Eriksen Koji ^[1] ; dos Santos, Camilia Aoyagui ^[2] ; Vieira, Luana Reis ^[2] ; Ming, Chiu Chih ^[2] ; Calligaris, Guilherme A. ^[3] ; Cardoso, Lisandro Pavie ^[3] ; Guaraldo Goncalves, Lireny Aparecida ^[2]

Affiliation

^[1] Univ Estadual Campinas, Fac Chem Engn, Dept Mat Engn & Bioproc, BR-13083852 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Technol, BR-13083852 Campinas, SP - Brazil

^[3] Univ Estadual Campinas, Gleb Watagh Inst Phys, Dept Appl Phys, BR-13083852 Campinas, SP - Brazil

• Document type: Journal article
• Source: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; v. 118, n. 5, p. 716-723, MAY 2016.
• Web of Science Citations: 3

Abstract

The essential oils obtained from citric fruits have been used as aromatizing agents in various foods. However, the addition of orange essential oil, D-limonene, to cocoa butter (CB) has been shown to have an influence on its crystallization behavior. The objective of this study was to evaluate the influence of adding D-limonene at concentrations of 1.5 and 5% w/w on the polymorphic transitions in Brazilian CB and in a commercial cocoa butter equivalent (CBE). X-ray diffraction (XRD) was used to identify the polymorphic forms in the samples over 27 days of storage at 25 degrees C. The results showed that D-limonene addition was able to accelerate the polymorphic transition in CB and CBE. The addition of 5% w/w D-limonene to Brazilian CB accelerated the complete transition from beta V to the more stable beta VI polymorphic form in only 11 days. Under the same conditions, pure CB remained in beta V form and the transition was not completed in CBE samples. The polymorphic transition of CBE samples appeared to be governed by the characteristics of the triacylglycerol (TAG) profile and only intensified with D-limonene incorporation. Practical applications : D-Limonene is an essential oil that has been used industrially to give orange flavor in chocolate products. Our results showed that D-limonene addition to CB and CBE accelerates the polymorphic transition from polymorphic form V to VI in a short period. As the polymorphic form VI is more stable than form V, the addition of D-limonene to chocolates and the like allows them to keep their melting properties and sensorial quality for long storage periods. (AU)

• FAPESP's process: 09/53006-0 - Modification, control and stabilization of the crystallization and polymorphic behavior of fats, with emphasis in cocoa butter and palm oil
• Grantee: Theo Guenter Kieckbusch
• Support Opportunities: Research Projects - Thematic Grants