Influence of ethylcellulose –medium-chain triglyceride blend on the flow behavior and β-v polymorph retention of dark chocolate

Publication date: Available online 8 November 2016 Source:Food Structure Author(s): Marcelo R. Ceballos, Karina L. Bierbrauer, Sonia N. Faudone, Silvia L. Cuffini, Dante M. Beltramo, Ismael D. Bianco We evaluated ethylcellulose (EC) copolymers with different mean molecular weights (MMWs) dissolved in medium chain triglyceride (MCT) oil on the rheological and crystallization parameters of molten chocolate and cocoa butter. Rheology tests showed that EC induced a dose-dependent increase in yield value and viscosity, whereas MCT mainly induced a reduction in the yield value. By adjusting the EC concentration in the mixture, it was possible to control the rheological parameters of molten chocolate. X-ray diffraction showed that at the low proportions used to modify the rheological parameters (up to 0.2% EC and 1.9% MCT), EC–MCT did not affect the crystallization of cocoa butter, which remained in the β-V polymorph. The effects observed did not show a direct dependence on the MMW of EC, suggesting that the modification of the rheological parameters is mostly thermodynamic (because of its surface activity) rather than kinetic (because of an increase in viscosity). Graphical abstract
Source: Food Structure - Category: Food Science Source Type: research