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Tempered chocolate, phases

The results and discussion presented here focus on two major points which are (i) the number of phases coexisting in the CB such as it is found in tempered chocolate and (ii) the liquid crystalline nature of the variety obtained from rapid quenching of CB. A more detailed reexamination of CB polymorphism is given in Reference 4. [Pg.35]

How many phases coexist in the CB of a tempered chocolate at room temperature ... [Pg.35]

Figure 22.6 (Stapley, Tewkesbury, and Fryer, 1999) shows the apparent specific heat for tempered milk chocolate cooled at different rates obtained using DSC. Different cooling rates shifts the main peak by about 15°C, showing the difference between the tempered material produced at low cooling rates and the untempered material generated at the faster rates. This type of behaviour will occur throughout a cooling chocolate, and must be considered in any model. Outside of the phase change region, the specific heat capaeity shows no dependence with cooling rate. Figure 22.6 (Stapley, Tewkesbury, and Fryer, 1999) shows the apparent specific heat for tempered milk chocolate cooled at different rates obtained using DSC. Different cooling rates shifts the main peak by about 15°C, showing the difference between the tempered material produced at low cooling rates and the untempered material generated at the faster rates. This type of behaviour will occur throughout a cooling chocolate, and must be considered in any model. Outside of the phase change region, the specific heat capaeity shows no dependence with cooling rate.
See other pages where Tempered chocolate, phases is mentioned: [Pg.39]    [Pg.79]    [Pg.134]    [Pg.201]    [Pg.123]    [Pg.102]    [Pg.218]    [Pg.220]    [Pg.294]    [Pg.60]    [Pg.41]   


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