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Cocoa butter has a very distinct texture.

Cocoa butter has a very distinct texture. This is caused by the unique interactions of its polymorphic lipid structures.

Part of chocolate's appeal is a smooth, uniform melt with proper volatile release. Unfortunately, various storage conditions can lead to fat or sugar bloom. As bloom forms, volatile release may be altered.

Scientists analyzed the flavor of dark chocolate stored under various conditions using instrumental measurements. Storing the product at high temperatures for eight weeks or under temperature fluctuations led to a polymorphic change in the product. Storage at ambient conditions was the most detrimental to the volatiles measured. Certain polymorphic transformations may have had a beneficial effect on the release of volatiles. Storage at high temperatures with and without fluctuations had the least impact on chocolate volatiles. Storage at ambient conditions was the most detrimental to volatile concentrations. Polymorphic transition had a positive influence on chocolate volatile release, while storage at ambient and high relative humidity had a negative impact.

Contact: Keith Cadwallader, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 260 Bevier Hall, 905 S.Goodwin Ave., Urbana, IL 61801. Phone: 217-333-5803. Fax: 217- 333-5803. Email: cadwlldr@uiuc.edu.
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Title Annotation:Executives: FYI ...
Publication:Emerging Food R&D Report
Date:Nov 1, 2006
Words:194
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