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Article Dans Une Revue Chemical Engineering and Processing: Process Intensification Année : 2005

Micronized cocoa butter particles produced by a supercritical process

Résumé

A process using supercritical CO2 has been developed to produce form V crystals of cocoa butter. In this process, solid cocoa butter is put in an autoclave in which supercritical carbon dioxide is then introduced. At high pressure, two liquid phases, one CO2‐rich and one cocoa butter‐rich are formed. Both of them can be sent to a depressurisation nozzle leading to particle formation in an expansion vessel. Moreover, particles can also be formed in the first autoclave undergoing slower depressurisation. Both particle populations (upstream and downstream the nozzle) have been characterised using calorimetric method (differential scanning calorimetry, DSC) and environmental scanning electron microscopy (ESEM). The polymorphism of the particles produced as well as their size and morphology show that they are potentially usable in the tempering step of the manufacturing process of chocolate.
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Dates et versions

hal-01668422 , version 1 (15-03-2018)

Identifiants

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Jean‐jacques Letourneau, Sébastien Vigneau, Philippe Gonus, Jacques Fages. Micronized cocoa butter particles produced by a supercritical process. Chemical Engineering and Processing: Process Intensification, 2005, 4th International Conference on Conveying and Handling of Particulate Solids, Budapest, HUNGARY, MAY 27‐30, 2003, 44 (2), pp.201-207. ⟨10.1016/j.cep.2004.03.013⟩. ⟨hal-01668422⟩
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