Cocoa Butter and Related Compounds

This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book.

Brings together all that is known about cocoa butter into one bookDescribes physical characteristics of cocoa butter including rheology, hardness, and melt profilesReconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniquesPresents new understandings on the cause of crystallization and transitions of polymorphs

CHAPTER 1: Chocolate and Cocoa Butter—Structure and Composition
CHAPTER 2: Theobroma cacao—An Introduction to the Plant, Its Composition, Uses, and Health Benefits
CHAPTER 3: Cocoa Polyphenols
CHAPTER 4: Phase Behavior of Saturated Triacylglycerides—Influence of Symmetry and Chain Length Mismatch
CHAPTER 5: Molecular Composition Dynamics and Structure of Cocoa Butter
CHAPTER 6: Polymorphism and Mixing Phase Behavior of Major Triacylglycerols of Cocoa Butter
CHAPTER 7: Causes and Best Manufacturing Practices to Minimize Bloom in Confections
CHAPTER 8: Morphology of Chocolate Fat Bloom
CHAPTER 9: Effect of Minor Components on Cocoa Butter Polymorphism and Kinetics of Crystallization
CHAPTER 10: Noncocoa Ingredients on Cocoa Butter Crystallization
CHAPTER 11: Impact of Cocoa Butter Origin on Crystal Behavior
CHAPTER 12: Effect of Emulsifiers on Cocoa Butter and Chocolate Rheology, Polymorphism, and Bloom
CHAPTER 13: Methods of Studying Cocoa Butter and Bloom
CHAPTER 14: New Method to Study Molecular Interactions in Fats—Synchrotron Radiation Microbeam X-ray Diffraction
CHAPTER 15: Milk Fat and Cocoa Butter
CHAPTER 16: Molecular Interactions of Triacylglycerides in Blends of Cocoa Butter with trans-free Vegetable Oils
CHAPTER 17: Methods and Technologies Related to Shea Butter Chemophysical Properties and to the Delivery of Bioactives in Chocolate and Related Products
CHAPTER 18: Enzymatic and Other Modification Techniques to Produce Cocoa Butter Alternatives
CHAPTER 19: Confectionery Fats
CHAPTER 20: Future of Cocoa Butter Research