Effect of pre-stabilisation on the solid fat contents of the chocolate fat phase

摘要

When milk fat is added to cocoa butter the normal IUPAC stabilisation regime of 40 hours at 26℃ does not give N20 values which reflect those measured on samples which have been fully stabilised by being stored for a number of months. Reducing the stabilization temperature from 26℃ to 20℃ improves the N20 values bringing them closer to those which would reflect long-term storage. However, stabilising the samples at 20℃ results in low N30 values. To obtain higher N30 values a higher stabilisation temperature (24-28℃) is needed.rnThe use of a dual temperature stabilisation programme enables N-values to be obtained at all three temperatures which are close to those measured on samples stored for a number of months.