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*Efect o Pre-crystallization

Process and Solid ParticleAddition

on Cocoa Butter Crystallizationand Resulting Microstructure inChocolate Model Systems*

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I!R"#$C!I"

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 !u%uan

$ntu& mengetahui 'engaruh 're-&ristalisasi dan 'enam(ahan 'arti&el'adat )gula dan 'arti&el co&latterhada' mi&rostru&tur selama'endinginan dan 'enyim'anandalam sistem model co&lat+

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MA!ERIA, A# ME!"#

• Sam'el.

/+ Pure seeded0non-seeded cocoa(utter

1+ Seeded0non-seeded 2 sugar

3+ Seeded0non-seeded 2 cocoa

'articles

•.  4umlah sam'el 5 )enam

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• Per(andingan lema& &a&ao.'arti&el 'adat

)gula 6 'arti&el co&lat

 1./ hingga(erat sam'el 789:g+

• Mencam'ur&an B"#IP; dalam sistem model

co&lat untu& mem=isualisasi&an&ristalisasi )C,SM dan

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Chocolate modelsystem

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Seeded sam'les

Lemak coklat (66,7%) + gula (33,3%)

atau partikel coklat (33,3%)

Mixing (49°C), 2

menit

!"#$& 'L C6

(37 ppm)

enurunan u*u ke 34°C

elama 3 menit

engaukan, 34°C elama

2 menit

ee ( -ol%)

eninginan (4°C, 6 menit)

en.impanan (/°C, / *ari)

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on-seededsam'les

Lemak coklat (66,7%) +

gula (33,3%) atau

 partikel coklat (33,3%)Mixing

(47°C), menit

!"#$&

'L C6(37 ppm)enurunan u*u

ke 27°C elama

/ menitengaukan,3°C elama /

meniteninginan (4°C,

6 menit)

en.impanan/°C / *ari

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RES$,! A# #ISC$SSI"

• Microstructure during cooling andstorage

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• Structure density during storage

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C"C,$SI"

• Conocal laser scanning microsco'y )C,SM  te&ni& ter(ai& untu& mengetahui &ristalisasilema& &a&ao dalam sistem model co&latselama 'endinginan+

•

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• Seeded sam'les  'ertum(uhan&ristal ce'at8 mi&rostru&tur le(ihhomogen+

• on-seeded sam'les  mi&rostru&turheterogen dengan &ristal (eru&uran(esar+

• Selama 'enyim'anan8 seededsam'les le(ih 'adat stru&turnyadi(anding&an dengan non-seeded

sam'les+

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RE