Jelly like cocoa butter|690x360
Hi, would like to know what causes the cocoa butter to turn cloudy and have a jelly like appearance. They jelly remains even when the cocoa butter is heat up to 100c for 30 mins.
Can fluctuation of storage temperature cause such defects?
Ufuk Ayyıldız reply
postedHi,
What is you product?
Why do you heat up cocoa butter to 100 C ?
Constance reply
postedWe heat it to try and see if the jelly will dissolve
Our product is bleached cocoa butter , (did not pass through degum and deodorised process)
Food R&D Emeritus reply
postedWhy do you overheat cocoa butter? It has 6 polymorphic forms.If you overheat it will destroy its crystallization properties. Thats the cause of jelly like consistency.