Spitting fat is introduced as follows:
Spitting fat is also called frosting. It refers to the crystallization of β -cineole after long-term exposure of Rhizoma Atractylodis pieces. Because it is hairy and white as cream, it is called spitting fat or frosting.
Frosting is introduced as follows:
The frosting of chocolate leads to the decline of product quality, which has become a worldwide problem that puzzles the candy industry. The frosting mechanism of different base oils is obviously different. According to the characteristics of base oil, the effects of base oil composition, processing conditions and storage conditions on chocolate frosting were expounded in detail.
According to the crystal transition theory, the frosting process is always accompanied by the appearance of β ⅵ crystal, which is accelerated with the increase and fluctuation of temperature, so the transition from β ⅵ type to β ⅵ type leads to the frosting of chocolate.
During storage, the chocolate with better temperature regulation changed from β ⅴ crystal to β ⅵ crystal. However, not all chocolates containing β ⅵ crystals will be frosted. Bricknell and others found that chocolate containing a large number of β ⅵ crystals would not frost, so they thought that the transformation of crystal form was the result of frost, not the cause.
Fat, which is solid at room temperature, does not exist completely in solid state, but contains a considerable amount of liquid label components combined in fat crystal matrix.
Longchamp T et al. think that grease migrates (high-melting-point TAG is dissolved in liquid grease) to the surface of chocolate for recrystallization, and spreads out the scattered light on the surface of chocolate, leading to frosting. Kinta and others believe that during the crystal growth, the surrounding fat migrates to the inside of chocolate, resulting in frosting.
The mechanism of frosting is introduced as follows:
* * * Crystallization will occur in a single oil or a mixed system of two incompatible oils and fats. For example, during the initial crystallization of cocoa butter, the high melting point and low melting point components were separated, and the concentration of SOS in the crystal increased significantly, while the concentrations of POP and POS decreased significantly. However, the content of SOS in cream has not increased significantly, so the theory has not been further confirmed.