Abstract
We studied about the melting point of cacao butter by treating with different temperature and gained the results as follows.
1. Different melting point of cacao butter was observed by the different cooling condition, and the melting point rose upward by the storage for long period. Only one day storage at 25°C gave melting point of 32°C or 33°C.
2. When the crystallized cacao butter was repeated, higher melting point than the untreated, was quickly attained. For instance, by the reheat treatment at 15°C for one hour or at 25°C for one hour gave melting point only 1°C lower than the highest melting point. Moreover as the another condition, by cooling at -50°C for one hour and then by reheating at 29°C for 5 hours, it showed the highest melting point, this was unchanged. From these evidences it was found that the maximum melting point is to be given quickly by reheating above 25°C.
3. It was convinced that a good result is to obtain by cooling and then reheating the bitter chocolate, or by adding 10% of stable crystalized cacao butter, and this was also proved through the graphical analysis of temperature gradient of cooling curve.
4. If tempering tangent of the cooling curve shows the value of near 1.0 or below 1.0, this molten chocolate is to be assumed that this was tempered under the good conditions, it was found.
