Crystallization and matrix formation - Oils and fats - crystallisation of triglycerides
9 important questions on Crystallization and matrix formation - Oils and fats - crystallisation of triglycerides
What is the complexity of oil and fat crystallisation?
What is the difference between alpha and beta crystals?
Which polymorph form of crystals is the best for chocolate?
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How is selective crystallisation also called?
At which temperature is all fat liquid?
Why is chocolate stored at 20C for some time after tempering?
- Temperature too high --> crystals would disproportionate and form very large crystals, with a gritty texture as consequence
- Temperature too low --> type V polymorph crystal may slowly convert into the lower polymorphs, which are also quite stable at low temperature
Temperature and moisture can have an influence on chocolate, how?
- Temperature too high --> fat blooming (structural collapse by disproportionation). At higher temperatures, some of the fats in small crystals will melt, and are taken up by larger crystals. These show on the outside as whitish stains.
- Moisture too high --> sugar crystals may be partially dissolved, re-crystallise into larger crystals, whitish stains on the outside.
What is a solution for the whitish crystals outside of chocolate?
Spherulites contain non-crystallising fats. T/F
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