Thermoanalytical investigation of Cocoa Butter and Milk Chocolate

Introduction: Cocoa Butter (CB) which is the main ingredient of chocolate, plays an important role in production. In chocolate the physical structure of the fat phase is largely responsible for heat stability, taste, flavour release and general consumer satisfaction. In case of inadequate storage of chocolate the structure will change resulting in deterioration. This change may come from dissolving of the stable β structure of CB and its transformation into unstable CB. In our study were examined the characteristics and thermophysical properties of the confectionery product -Milk Chocolate (MC)- and pure CB. Mat…