FAT CRYSTALLIZATION IN CHOCOLATE

Clímaco Álvarez*Instituto Nacional de Investigaciones Agrícolas (INIA). Ministerio del Poder Popular
para la Agricultura y Tierras, Tapipa, Estado Miranda, Venezuela.

The chemical composition of cocoa butter is quite simple. Nevertheless, it is highly

polymorphic and crystallizes in an ordered structure with different molecular

arrangements depending on the melting points and composition of the triglycerides,

which are key elements in the blending and tempering of chocolate during its

manufacture. Six polymorphic forms have been identified from fats such as 1,3-stearoyl-

2- oleoylglycerol (2-oleodistearin) (StOSt) that contain symmetrical monounsaturated

triglycerides: γ, α, βIII, βIV, βV and βVI, with the “βV” form producing the highest

quality chocolate. Chocolate made up of predominantly βV crystals is glossy with a good

general appearance. It also has a smooth texture, is easily removed from the molds, has a

long shelf life and is resistant to bloom. Proper handling and control of the physicochemical properties of cocoa butter (melting point, crystallization and solidification)

result in chocolate products that meet the demands of the market. In this chapter we

evaluate the importance of the triglycerides that make up cocoa butter, and the physicochemical factors associated with the crystallization and stability of these fats in the

manufacture of chocolate.