date:Jun 27, 2012
fine the cocoa butter reduced the levels of free fatty acids which in turn influenced the crystallisation process.
By tuning the refining conditions (pre-treatment or no pre-treatment, temperature of the refining process) the cocoa butter properties could be manipulated to suit the desired chocolate properties,they said.
Reduction of free fatty acids positively influenced the crystallization kinetics and the formation of the crystal network, resulting in differences on a macroscopic scale.