Enhancing cocoa butter crystallization through high-intensity ultrasound processing.

Area of Science:

• Food Science
• Materials Science
• Acoustics

Background:

• High-intensity ultrasound (HIU) is recognized for its potential in modifying fat crystallization.
• Cocoa butter (CB) exhibits complex polymorphic behavior crucial for its texture and melting properties.
• Understanding HIU's impact on CB structure is key for developing advanced food ingredients.

Purpose of the Study:

• To investigate the effects of specific HIU parameters on cocoa butter's isothermal crystallization.
• To determine how probe diameter, amplitude, and sonication time influence CB's physical properties.
• To elucidate the mechanisms by which HIU alters CB crystal network formation.

Main Methods:

• Isothermal crystallization experiments of cocoa butter under controlled conditions.
• Application of high-intensity ultrasound with varying probe diameters (3.2 and 12.7 mm), amplitudes (20-80%), and sonication times (5-30 s).
• Analysis of crystallization, melting behavior, texture (hardness), rheology (moduli), and solid fat content.

Main Results:

• HIU significantly altered CB structure, with specific parameters yielding a denser, more elastic crystal network.
• Optimal sonication (40% amplitude, 15 s, 3.2 mm probe) maximized hardness (121.65 N) and melting enthalpy (137.56 J/g).
• Smaller probe diameter and increased acoustic energy generally enhanced hardness, while the larger probe showed a decrease at higher power.

Conclusions:

• Precisely controlled HIU can accelerate secondary nucleation and promote organized crystal networks in cocoa butter.
• HIU enhances the rheological and thermal stability of cocoa butter.
• This study supports the design of tailored fat-based products through optimized ultrasound processing.