Dynamic crystallization of cocoa butter. I. characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals

1995 ◽  
Vol 72 (12) ◽  
pp. 1491-1496 ◽  
Author(s):  
Siree Chaiseri ◽  
Paul S. Dimick
Keyword(s):  
Cocoa Butter ◽  
Seed Crystals ◽  
Dynamic Crystallization

Isolation and thermal characterization of high-melting seed crystals formed during cocoa butter solidification

1989 ◽  
Vol 66 (10) ◽  
pp. 1488-1493 ◽  
Author(s):  
Thomas R. Davis ◽  
Paul S. Dimick
Keyword(s):  
Cocoa Butter ◽  
Thermal Characterization ◽  
High Melting ◽  
Seed Crystals

In Situ Ultrasonic Characterization of Cocoa Butter Using a Chirp

2014 ◽  
Vol 7 (11) ◽  
pp. 3186-3196 ◽  
Author(s):  
Michaela Häupler ◽  
Fernanda Peyronel ◽  
Ian Neeson ◽  
Jochen Weiss ◽  
Alejandro G. Marangoni
Keyword(s):  
Cocoa Butter ◽  
Ultrasonic Characterization

scholarly journals Cocoa Butter Saturated with Supercritical Carbon Dioxide: Measurements and Modelling of Solubility, Volumetric Expansion, Density and Viscosity

2010 ◽  
Vol 8 (1) ◽  
Author(s):  
Brice Calvignac ◽  
Elisabeth Rodier ◽  
Jean-Jacques Letourneau ◽  
Pedro Miguel Almeida dos Santos ◽  
Jacques Fages
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Cocoa Butter ◽  
Phase Behaviour ◽  
Viscosity Reduction ◽  
Co2 Solubility ◽  
Rich Phase ◽  
Volumetric Expansion ◽  
Supercritical Carbon

The use of supercritical carbon dioxide technology for lipid processing has recently developed at the expense of traditional processes. For designing new processes the knowledge of thermophysical properties is a prerequisite. This work is focused on the characterization of physical and thermodynamic properties of CO2-cocoa butter (CB) saturated mixture. Measurements of density, volumetric expansion, viscosity and CO2 solubility were carried out on CB-rich phase at 313 and 353 K and pressures up to 40 MPa. The experimental techniques have previously been compared and validated. Density measurements of CB and CB saturated with CO2, were performed using the vibrating tube technology at pressures ranging from 0.1 to 25 MPa. Experimental values correlated well with the modified Tait equation. CO2 solubility measurements were coupled to those of density in the same pressures ranges. At 25 MPa, the solubility of CO2 is 31.4 % and 28.7 % at 313 and 353 K. Phase behaviour was investigated using a view cell in order to follow the expansion of the CB-rich phase with the rise in pressure. Volumetric expansion up to 47 % was measured and correlated to the CO2 solubility. Phase inversion was observed at 313 K and 40 MPa. Lastly, we developed an innovative falling ball viscometer for high pressure measurements. Viscosity measurements were carried out up to 25 MPa showing a viscosity reduction up to 90 % upon CO2 dissolution. These results were correlated with two empirical models. A new model here presented, was favourably compared with the Grunberg and Nissan model. All the experimental results are consistent with the available literature data for the CB-CO2 mixture and other fat systems. This work is a new contribution to the characterization of physical and thermodynamic behaviour of fats in contact with CO2 which is necessary to design supercritical fluid processes for fats processing.

Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.

1997 ◽  
Vol 30 (9) ◽  
pp. 727-731 ◽  
Author(s):  
Rigel Liendo ◽  
Fanny C Padilla ◽  
Agricia Quintana
Keyword(s):  
Cocoa Butter ◽  
Theobroma Cacao ◽  
Theobroma Cacao L

Characterizing cocoa butter seed crystals by the oil-in-water emulsion crystallization method

2002 ◽  
Vol 79 (10) ◽  
pp. 993-1002 ◽  
Author(s):  
Scott A. Hindle ◽  
Malcolm J. W. Povey ◽  
Kevin W. Smith
Keyword(s):  
Cocoa Butter ◽  
Water Emulsion ◽  
Seed Crystals ◽  
Crystallization Method ◽  
Oil In Water ◽  
Oil In Water Emulsion

Preparation and characterization of cocoa butter and whey protein isolate based emulgels for pharmaceutical and probiotics delivery applications

2019 ◽  
Vol 41 (3) ◽  
pp. 426-440 ◽  
Author(s):  
Monalisha Satapathy ◽  
Dilshad Quereshi ◽  
Thi Thanh Hanh Nguyen ◽  
Debiprasad Pani ◽  
Biswaranjan Mohanty ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

Lipid composition of high-melting seed crystals formed during cocoa butter solidification

1989 ◽  
Vol 66 (10) ◽  
pp. 1494-1498 ◽  
Author(s):  
Thomas R. Davis ◽  
Paul S. Dimick
Keyword(s):  
Cocoa Butter ◽  
Lipid Composition ◽  
High Melting ◽  
Seed Crystals

scholarly journals Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: A factorial design study

2018 ◽  
Vol 231 ◽  
pp. 30-41 ◽  
Author(s):  
Rasha Shtay ◽  
Chin Ping Tan ◽  
Karin Schwarz
Keyword(s):  
Cocoa Butter ◽  
Factorial Design ◽  
Solid Lipid Nanoparticles ◽  
Lipid Nanoparticles ◽  
Design Study ◽  
Solid Lipid
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