Cocoa butter and crystaliziers

#crystaliziers #Lasenor #chocolate #compound #VitaNova

Chocolate may be solid at room temperature and liquid at body temperature. However cocoa butter is polymorphic and can crystallize into six crystal forms with different physical characteristics.

To accomplish this, our partner Lasenor has developed the range of Verol CRS and Neoverol (sorbitan tristearate) which improve the crystallization process by creating a tridimensional structure with a very high efficiency to retain liquid and avoid oiling out and soft fats migration to the surface.

In CBR based products and confectionery filling products it is necessary to form crystal network in order to stabilize the fat.