从结晶热力学、动力学及形态学3个方面考察了5种乳化剂对可可脂结晶行为的影响.结果表明:单甘脂的添加降低了可可脂在25～30℃温度范围内的固体脂肪含量,不利于巧克力的加工.山梨醇酐单硬脂酸酯(Span60)的添加使可可脂晶体的三维球晶生长方式向二维平面晶体生长方式转变,并显著加快可可脂的结晶速率.Span60和聚乙氧基硬脂酸山梨糖醇(Tween60)缩短了可可脂的半结晶时间,而单甘脂、卵磷脂及聚甘油多聚蓖麻酸酯(PGPR)使可可脂的半结晶时间延长.偏光显微镜结果表明乳化剂的添加使得可可脂球晶的直径增大.%The effect of emulsifiers on crystallization behavior of cocoa butter were evaluated from the aspects of thermodynamics,dynamics and morphology. Results indicated that;the addition of monoglyceride reduced the solid fat content of cocoa butter at 25～30 ℃, which was not conducive to the processing of chocolate. The three dimensional sphere -crystal growth was changed by the addition of Span60 to two - dimensional crystal growth. Meanwhile,the crystallization rate was significantly increased by the addition of Span60. The hypocrystalline time(t1/2) of cocoa butter was reduced by the addition of Span60 and Tween60,while prolonged by the addition of monoglyceride,lecithin,and PGPR. The polarized microscopy results indicated that addition of emulsifiers increased the diameter of cocoa butter sphere - crystals.
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