Structural and Vibrational Investigations of Mixtures of Cocoa Butter (CB), Cocoa Butter Equivalent (CBE) and Anhydrous Milk Fat (AMF) to Understand Fat Bloom Process

Mustapha El Hadri (1) , Serge Bresson (2) , Albane Lecuelle (2) , Fatiha Bougrioua (3) , Vincent Baeten (4) , Van Hung Nguyen (5) , Vincent Faivre (5) , Matthieu Courty (6)

1 UAE - Abdelmalek Essaadi University [Tétouan] = Université Abdelmalek Essaadi [Tétouan]
2 UT&A - Transformations et Agro-ressources
3 UPJV - Université de Picardie Jules Verne
4 Valorisation of Agricultural Products Department
5 IGPS - Institut Galien Paris-Saclay
6 LRCS - Laboratoire réactivité et chimie des solides - UMR CNRS 7314

Some studies found that the proportions of cocoa butter (CB), cocoa butter equivalent (CBE) and milk fatty acid (AMF) tend to influence the blooming delay when mixing them. The goal of our research is to determine the effects of the proportion of CB, CBE and AMF on the structural organization of the final mixtures. X-ray, DSC, MIR and Raman spectroscopy were used to analyze the structural features and the vibrational modes of four mixtures: CB + 0.5AMF, CB + AMF, CB + 0.5AMF + CBE and CB + AMF + CBE. At room temperature, the triglycerides are ingredients of CB, and CBE and AMF do not fully exhibit the known crystalline forms V or VI, unlike a recent CB sample. Part of these triglycerides is in the form IV instead. The presence of the latter seems to be a key parameter that favors the deceleration of the transformation to the form VI, which is responsible for the development of fat bloom.

Domaines: Chimie

Mustapha El Hadri, Serge Bresson, Albane Lecuelle, Fatiha Bougrioua, Vincent Baeten, et al.. Structural and Vibrational Investigations of Mixtures of Cocoa Butter (CB), Cocoa Butter Equivalent (CBE) and Anhydrous Milk Fat (AMF) to Understand Fat Bloom Process. Applied Sciences, 2022, 12 (13), pp.6594. ⟨10.3390/app12136594⟩. ⟨hal-04322772⟩