THE FOAMING ABILITIES OF SURFACTANTS IN COCOA BUTTER

摘要

The foaming abilities of the nine kinds of surfactants in cocoa butter werenresearched in this paper. The results showed that only phospholipids had thenfoaming ability in cocoa butter, and the higher content of phosphatidylcholine innphospholipids, the stronger its foaming ability in the cocoa butter, which wasnsignificant for seeking a new method to prepare aerated chocolate. The foamingnmechanism of phospholipids in cocoa butter was also discussed in the paper. Thenfoaming mechanism of phospholipids in cocoa butter was different from itsnfoaming mechanism in the water. The possible reason was that the molecularnlayers of phospholipid liquid crystalline were formed in the interface of air/cocoanbutter, which could maintain the stability of the bubbles in cocoa butter. At thensame time, we found that the foaming ability of phospholipids in cocoa butter wasnrelated with temperature. The spherical bubbles with large diameter and thin wallnwere easily formed at higher temperature (37C). At the low temperature (30C),nthe bubbles were also spherical, but with small diameter and thick wall. The smallnand irregular bubbles were easily formed at the lower temperature (the cocoanbutter was partially crystallized at the temperature 26C). The results showed a newntrain of thought and basic data for the preparation of the aerated chocolate.