Determination of the self-assembly of minor lipidic components added to chocolate controlling the tempering process
Chocolate manufacturing is not easy and requires a well-controlled tempering (mixing and heating) procedure to direct the crystallization of cocoa butter towards the formation of optimal cocoa butter crystals to obtain the texture, grain size, smoothness and shininess of chocolate. Our group has recently discovered that the addition of small lipidic components (phosphatidylcholine and phosphatidylethanolamine) promoted proper chocolate tempering without complex tempering procedures. This simpler tempering process would save time, money and energy, while decreasing waste, for big manufacturers. Now, our aim is to determine the mechanism of action of these minor lipids at the nanoscale. SANS is the most suitable technique to characterize the self-assembly of these minor lipidic components in cocoa butter and in commercial chocolate. Commercial deuterated phospholipids will be used.
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FAMEAU Anne-Laure; Helena Arellano; DARI carolina; Alejandro G. Marangoni; PENSINI Erica; PREVOST Sylvain and Jarvis A. Stobbs. (2023). Determination of the self-assembly of minor lipidic components added to chocolate controlling the tempering process. Institut Laue-Langevin (ILL) doi:10.5291/ILL-DATA.9-10-1747
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