Effects of Glyceroglycolipids Prepared from Various Natural Materials on Polymorphic Transformation of Cocoa Butter

Monogalactosyldiacylglycerol (MGDG), digalactosyldiacylglycerol (DGDG) and trigalactosyldiacylglycerol (TGDG) were prepared from various natural materials. In all glyceroglycolipids, linoleic acid, linolenic acid, palmitic acid, oleic acid and stearic acid were the major components. The kinetics of polymorphic transformation on cocoa butter and the effect caused by the presence of the glyceroglycolipids prepared from carrot, corn, wheat flour and Chlorella pyrenoidosa were investigated. Each glyceroglycolipid can be incorporated at the level of 5% within the cocoa butter without changing the crystal lattice. The polymorphic transformation on cocoa butter was induced by continuous temperature cycling between 32 and 20°C at 12 h intervals and monitored with a differential scanning calorimeter. The test results indicated that MGDG and DGDG significantly retarded the polymorphic transformation from Form V to VI on cocoa butter compared with the control, with the addition of MGDG being the most effective. These results indicate that MGDG and DGDG extracted from various natural materials are effective in retarding the polymorphic transformation of cocoa butter.