Jelly like cocoa butter

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 t…

1. Ufuk Ayyıldız reply

   Hi, What is you product? Why do you heat up cocoa butter to 100 C ?

2. Constance reply

   We 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)

3. Food R&D Emeritus reply

   Why 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.