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BEGIN:VEVENT
DTSTAMP:20260704T041424Z
DTSTART;VALUE=DATE-TIME:20070124T163000
DTEND;VALUE=DATE-TIME:20070124T173000
SUMMARY:Departmental Colloquium - The Quality of Chocolate and Polymorphi
 sm of Cocoabutter. The Mechanism of Fat Bloom unravelled by Synchrotron 
 Radiation and High-Resolution Diffraction.
TZID:Europe/London
UID:20070124-NE100000022839_ITEM@warwick.ac.uk
CREATED:20061023T094700Z
DESCRIPTION:Chocolate consists of a well-crystallized cocoa butter matrix
  in which fine cocoa powder and sugar particles are dispersed. The physi
 cal properties of the crystalline cocoa butter give chocolate itÂ’s appre
 ciated characteristics such as gloss\, snap and the cooling effect when 
 melting in the mouth. Therefore crystallization is a critical step in ma
 king chocolate and confectioneries. Poorly crystallized chocolate may re
 sult in the formation of fat bloom\, a greyish-white film at the chocola
 te surface. Also storage under wrong conditions may result in the same. 
 Bloomed chocolate not only looks unattractive but it also has a less att
 ractive feel on the palate. Solid cocoa butter may be found in at least 
 six different crystalline forms. This polymorphism has been studied exte
 nsively in the last century. In quality chocolate cocoa butter is crysta
 llised in the so-called β-V form. However\, β-VI is the most stable poly
 morph and it is generally accepted that the transformation from β-V into
  β-VI causes fat bloom. We tackled the crystallisation of cocoa butter w
 ith high-resolution X-ray powder diffraction (XRD)\, time-resolved XRD\,
  single crystal XRD and Small Angle Scattering\, as well at the ESRF wit
 h synchrotron radiation as in our laboratory with the highest quality di
 ffraction instruments. A major step to unravel the mechanism of fat bloo
 m was set recently when we solved the crystal structures of both the β-V
  and β-VI polymorph of cocoa butter. The lecture will explain the mechan
 ism at the molecular level\, give representative details of the many exp
 eriments we did and their interpretation\, show some results of a patent
 ed new way of producing chocolate at factory-scale\, and let the audienc
 e take part in a small chocolate experiment.
LOCATION:Prof. Henk Schenk\, University of Amsterdam - PLT.
CATEGORIES:Departmental Colloquium
LAST-MODIFIED:20070820T105558Z
ORGANIZER;CN=Oleg Petrenko:
END:VEVENT
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