Table 2 Elastic bending modulus (EB), melting temperature, and whiteness index (WI) of commercial chocolate samples with added phospholipids.

From: Tempering of cocoa butter and chocolate using minor lipidic components

Sample

Commercial

DMPC

DPPE

Recrystallized commercial

EB

74.7 ± 13.2a

75.6 ± 8.3a

65.7 ± 8.4a,c

36.6 ± 4.2b,c

Melting temperature (°C)

33.3 ± 0.5a

34.4 ± 0.2a

34.0 ± 0.1a

33.6 ± 0.3a

WI

38.9 ± 1.6a,b

32.2 ± 3.3a,*

40.0 ± 2.8a,b,*

43.6 ± 2.6b

  1. Samples included fresh commercial chocolate, molten and recrystallized commercial chocolate with added 0.1% (w/w) dimyristoylphosphatidylcholine (DMPC), molten and recrystallized commercial chocolate with added 0.1% (w/w) dipalmitoylphosphatidylethanolamine (DPPE), molten and recrystallized commercial chocolate. The molten and recrystallized samples were crystallized at 5 °C for 1 h and stored at 20 °C for 4 days. Values represent the means and standard errors for 4–16 replicates for EB and WI and for 3 replicates for melting temperature. Values with the same superscript letter within a row are not significantly different (P > 0.05).
  2. *There is a significant difference between these values at P < 0.1.
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