Sonwai S1, Podchong P2, Rousseau D3.
Food Chem. 2017 Jan 1;214:497-506. doi: 10.1016/j.foodchem.2016.07.092. Epub 2016 Jul 13.Cocoa butter crystallization in the presence of sorbitan mono- and triesters or canola oil was investigated. Solid-state surfactant esters accelerated early-stage cocoa butter solidification while suppressing later growth. Sorbitan tristearate showed the strongest effect, followed by sorbitan monostearate and sorbitan monopalmitate. Liquid-state surfactants suppressed cocoa butter crystallization at all time points, with sorbitan trioleate showing a stronger effect than sorbitan monooleate, which behaved in a similar fashion to canola oil. Read More