Replication Data for Tempering of cocoa butter and chocolate using minor lipidic components

Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism, nano and microstructure, melting behavior, surface gloss and mechanical properties. Here we investigate the effects of adding various minor non-triglyceride lipidic components to refined cocoa butter and chocolate on their physical properties. We discovered that saturated phosphatidylcholine addition to bleached cocoa butter or commercial chocolate at 0.1% levels, followed by rapid cooling to 20oC in the absence of shear, accelerated crystallization, stabilized the desirable form V polymorph and induced the formation of chocolate with an optimal microstructure, surface gloss and mechanical strength. Final chocolate structure and properties were comparable to those of a commercial tempered chocolate. Minor lipidic component addition represents a novel and effective way to engineer chocolate material properties at different length scales, thus simplifying the entire tempering process.

巧克力制造包含一套复杂的调温工序（tempering procedure），旨在调控可可脂（cocoa butter）的结晶过程，以形成具备特定多晶型（polymorphism）、纳米与微观结构、熔融特性、表面光泽及力学性能的脂肪晶体网络（fat crystal networks）。本研究探讨了向精炼可可脂（refined cocoa butter）及市售巧克力中添加各类微量非甘油三酯脂质组分对其物理性能的影响。研究发现，向脱色可可脂（bleached cocoa butter）或市售巧克力中以0.1%的添加量加入饱和磷脂酰胆碱（saturated phosphatidylcholine），随后在无剪切条件下快速冷却至20℃，可加速结晶过程、稳定目标V型多晶结构，并诱导制备出具备最优微观结构、表面光泽与力学强度的巧克力制品。最终所得巧克力的结构与性能可媲美市售调温巧克力。添加微量脂质组分是一种新颖且有效的调控巧克力材料多尺度性能的手段，由此可简化整个调温工序。