Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization

Modified soy lecithins are introduced in chocolate processing as an alternative to standard lecithin to improve rheological characteristics and the fat crystallization process. The influence of the type of these additives (hydroxylated, enzymatically hydrolyzed, acetylated, and defatted lecithins) as well as the amount added (0.2, 0.5, 0.8% [w/w]) to cocoa butter was evaluated. The results were compared to samples containing standard lecithin and polyglycerol polyricinoleate (PGPR). The influence of emulsifier addition was investigated measuring the melting and crystallization properties by differential scanning calorimetry (DSC) and the crystallization kinetics using a Nuclear Magnetic Resonance (NMR) spectrometer. The addition of modified lecithins to cocoa butter increased fat crystallization rates, mainly at the lowest concentration evaluated. The isothermal crystallization of the emulsifiers suggests that lecithins may act as co‐crystallizers in cocoa butter crystallization. Thus, the acceleration of the crystallization events can be attributed to presence of the high melting point phospholipids and also to solids present in lecithins. Pure PGPR did not crystallize and did not influence the cocoa butter crystallization. The use of modified lecithins in cocoa butter decreased the maximum temperature of melting (Tmax) and increased the crystallization (ΔHc) and melting (ΔHm) enthalpies. Practical application: The modified soy lecithins may be used as alternatives to expand the range of applications of phospholipids containing emulsifiers like standard soybean lecithin. These new commercial emulsifiers may act as crystallization agent, anti‐bloom agent, to control polymorphism and as improver of rheological properties of chocolate or the like. Our results showed that the effects of modified lecithins were more prominent than standard lecithin on crystallization process, mainly in low concentration, so that their use can significantly reduce costs in industrial chocolate processing and produce more appealing products. Crystallization isotherm of pure cocoa butter sample and cocoa butter added with different lecithins (concentration of 0.2%) and PGPR, at 15°C, obtained by nuclear magnetic resonance. Crystallization isotherm of pure cocoa butter sample and cocoa butter added with different lecithins (concentration of 0.2%) and PGPR, at 15°C, obtained by nuclear magnetic resonance.