在巧克力制造过程中添加的二基乙胺促进了在没有剪切的简单冷却条件下适当的温度
Jarvis A Stobbs1,2, Saeed M Ghazani1, Kaiyang Tu2
1Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
Crystal growth & design
|June 26, 2025
概括
添加到巧克力中的1,2-dimyristoyl-sn-glycero-3-phosphoethanolamine (DMPE) 会产生稳定的V型晶体,防止缺陷和开花. 这简化了炼,降低了成本,提高了巧克力质量和稳定性.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 晶体学 晶体学是指结晶学.
背景情况:
- 巧克力炼旨在实现可可黄 (CB) 的稳定多态,以获得所需的纹理和保质期.
- 之前的研究使用了1,2-二米里斯托伊尔-sn-甘油-3-胆 (DMPC) 来诱导CB形式V,但有局限性.
- 在DMPC调巧克力中的结构缺陷和脂肪花需要改进的调剂.
研究的目的:
- 为了研究1,2-dimyristoyl-sn-glycero-3-phosphoethanolamine (DMPE) 作为黑巧克力的优质调剂的有效性.
- 为了比较DMPE与DMPC和传统炼方法的性能.
- 阐明DMPE影响可可黄结晶和巧克力微观结构的机制.
主要方法:
- 用0.1重量%的DMPE制备黑巧克力样品.
- 与DMPC调,商业调和静态冷却巧克力进行比较分析.
- 使用小角度X射线散射 (SAXS),小角度中子散射 (SANS),里埃变换红外光谱 (FTIR) 和极化光显微镜进行表征.
- 分析结晶动力学和孤立的种子晶体.
主要成果:
- 添加DMPE仅仅诱导了稳定的可可黄形式V多态,避免了有问题的形式IV.
- 在长时间储存期间,使用DMPE化的巧克力没有表现出脂肪花或结构缺陷 (例如裂).
- 没有发现DMPE和可可黄三糖醇 (TAG) 之间的显著化学相互作用.
- DMPE在28°C加速了可可黄的结晶,并促进了种子晶体中POS和POPTAG的丰富.
- SANS数据显示,DMPE不会形成菌体,这表明有不同的炼机制.
结论:
- DMPE作为一种有效的物理炼粒子,促进稳定的V型结晶和最佳巧克力微观结构.
- 通过减轻格子应变,DMPE可以防止花和缺陷,从而提高产品的稳定性.
- 简化了DMPE辅助的炼过程,可能降低生产成本和能源消耗.
- 对于工艺和工业生产者来说,DMPE为提高巧克力质量和可制造性提供了一个有希望的替代方案.
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