Seeding Effects on Crystallization Behavior of Cocoa Butter
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Date
1989
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Abstract
The crystallization rates of cocoa butter with and without seeding were measured at 25 and 30°C with a viscomeler to examine seeding effects on the solidification kinetics of cocoa butter. Three polymorphic forms of cocoa buffer were used as the seed crystals to examine the influence of polymorrphism. We found that the crystallization was greatly accelerated by the addition of the .seed poaders of Forms III, V, and VI; Form VI was most effective. However, the polymorphic form of the crystallized cocoa butter was primarily set by the temperature of crystallization irrespective of the polymorphism of the seed crystal: Forms IV and V ill 25 C, and Forms V and VI ut 30 C.