The direct chemical conversion of cocoa butter triglycerides, a material available as a postmanufacture waste stream from the food industry, to 1-decene by way of ethenolysis is reported. The conversion of the raw waste material was made possible by use of 1 mol % of the [RuCl2(iBu-phoban)2(3-phenylindenyl)] catalyst. The process has been investigated in both batch and flow conditions, where th...

The surface composition, in terms of sugar and fat content, on untempered and overtempered chocolates was estimated by carefully scraping the surface layer and analyzing fat and sugar melting enthalpies by differential scanning calorimetry. The dull surface of over-tempered chocolate had a fat and sugar composition similar to the initial chocolate mass, whereas the surface bloom formed on untem...

The aim of this research was to complete the characteristics cocoa beans and butter extracted from two different Theobroma cacao species: Criollo originated Peru Forastero Ecuador, both in version raw (unroasted) roasted beans. Before extraction, were characterized by proximate analysis. determination fatty acids composition carried out gas chromatography (GC). positional distribution sn-2 posi...

A high quality chocolate requires not only a shiny surface, crunchy and pleasant texture, but also proper resistance to blooming. All these characteristics are influenced by the physical chemical properties of components, which directly related their crystalline structure. Some works found that proportion cocoa butter (CB), equivalent (CBE) milk fatty acid (AMF) tend strongly delay blooming whe...

Cocoa beans are the basic raw material for the production of chocolate and other chocolate products. To obtain these products, the seeds must be subjected to a complicated technological process in which one of the key steps is roasting. A widely used method of roasting cocoa beans is convection roasting which is based on subjecting the raw beans to a flow of hot air in the temperature range bet...