Abstract
The crystallization rates of cocoa butter with and without seeding were measured at 25 and 30°C with a viscometer to examine seeding effects on the solidification kinetics of cocoa butter. Three polymorphic forms of cocoa buffer were used as the seed crystals to examine the influence of polymorphism. We found that the crystallization was greatly accelerated by the addition of the seed powders of Forms III, V, and VI; Form VI was most effective. However, the polymorphic form of the crystallized cocoa butter was primarily set by the temperature of crystallization irrespective of the polymorphism of the seed crystal: Forms IV and V at 25°C, and Forms V and VI at 30°C.
