The Foaming Abilities of Surfactants in Cocoa Butter
Article first published online: 8 MAR 2013
© 2013 Wiley Periodicals, Inc.
Journal of Food Process Engineering
Volume 36, Issue 4, pages 544–547, August 2013
How to Cite
Su-Jia, S., Dong, C. and Shi-Chao, X. (2013), The Foaming Abilities of Surfactants in Cocoa Butter. Journal of Food Process Engineering, 36: 544–547. doi: 10.1111/jfpe.12017
- Issue published online: 18 JUL 2013
- Article first published online: 8 MAR 2013
- Manuscript Accepted: 4 FEB 2013
- Manuscript Received: 18 AUG 2012
The foaming abilities of the nine kinds of surfactants in cocoa butter were researched in this paper. The results showed that only phospholipids had the foaming ability in cocoa butter, and the higher content of phosphatidylcholine in phospholipids, the stronger its foaming ability in the cocoa butter, which was significant for seeking a new method to prepare aerated chocolate. The foaming mechanism of phospholipids in cocoa butter was also discussed in the paper. The foaming mechanism of phospholipids in cocoa butter was different from its foaming mechanism in the water. The possible reason was that the molecular layers of phospholipid liquid crystalline were formed in the interface of air/cocoa butter, which could maintain the stability of the bubbles in cocoa butter. At the same time, we found that the foaming ability of phospholipids in cocoa butter was related with temperature. The spherical bubbles with large diameter and thin wall were easily formed at higher temperature (37C). At the low temperature (30C), the bubbles were also spherical, but with small diameter and thick wall. The small and irregular bubbles were easily formed at the lower temperature (the cocoa butter was partially crystallized at the temperature 26C). The results showed a new train of thought and basic data for the preparation of the aerated chocolate.
Puffing under vacuum and inflating under high pressure were commonly used in the production of aerated chocolate. This paper showed a method to prepare bubbles in cocoa butter by whipping method in the presence of surfactants, which was significant for seeking a new method to prepare aerated chocolate.