Projectname:
Characterization of Cocoa Butter by DSC Thermal Analyses with Internal Standard
Workgroup: Chocolate technology
Spokesman of IVLV-Project Team: Mr H. Mikle/Chocolats Halba
Research Institution: Fraunhofer IVV, Freising
Scientific Guidance: Dr Dr-Ing. habil. G. Ziegleder
Financing: IVLV
Project Duration: 2004
Crystallization behaviour of cocoa butter is dependent on origin, climate, ripeness and treatment of cocoa beans. Since years, chocolate industries are looking for useful methods to measure and control crystallization rate of cocoa butter. In the IVLV project “crystallization” (2002-2003) for the first time an effective method was developed which is applying DSC thermal analyses in combination with an internal standard.
In 2003 the so-called Cocoa Atlas was developed by University Hamburg (Prof. Dr. Lieberei) and LCI Cologne (Prof. Dr. Matissek). It contains detailed chemical-analytical data of about 500 cocoas from 120 different countries of origin. There are data on triglycerides, diglycerides, free fatty acids, alkaloids, polyphenols and photos of the cocoa beans. The exactly defined sample material of Cocoa Atlas was sent to Fraunhofer IVV for the measurement of crystallization rate of cocoa butters. Now, there is the unique chance to correlate physical behaviour with the chemical composition of cocoa butters.
