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Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate

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Academic year: 2021

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Table 1. Fatty acids (FA) and triacylglycerols (TAG) composition of cocoa butter (CB), cocoa butter equivalent (CBE) and the blends (A, B, C, D e E)
Figure 1. (A) Solid Fat Content and (B) compatibility diagram of cocoa butter (CB) and cocoa butter equivalent (CBE) and their blends
Table 2. Isothermal crystallization parameters of cocoa butter (CB), cocoa butter equivalent (CBE), and their blends (A, B, C, D and E)
Figure 3. DSC crystallization (A) and melting profiles (B) of cocoa butter (CB), cocoa butter equivalent (CBE) and their blends
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