the liquid state, in opposition to

the liquid state, in opposition to forms V and VI, obtained via
phase transformation from theb
0
form or due to memory
effect, when few high melting point TAGs previously
crystallized in thebform are randomly distributed in the
liquid phase, providing the structural information to a quickly
re‐crystallization of the lipid system in this form [2, 3].
The particular polymorphic behavior of CB has been
recognizably associated with the fat bloom phenomenon,
considered the main quality problem in the chocolate and
confectionery industry, adversely affecting the texture and the
appearance attributes, as it promotes the formation of non‐
uniform and whitish surfaces, which leads to rejection by the
consumer and to substantial losses in the commercialization
of these products [4, 5]. Fat bloom development in chocolate
can result from various situations. Its specific mechanism
is still unknown, although several hypotheses have been
proposed. The most accepted theory is grounded in the
polymorphic transition of CB. The transformation of unstable
crystals into stable crystalline elements results in fat bloom
primarily associated with the V!VI transition [6, 7].
In addition to the desirable polymorphism, parameters
such as crystallization kinetics and thermal behavior during
solidification of chocolates and similar products are critical
in determining the mechanical and rheological properties.
Therefore, the production of good quality chocolate is
modulated by the proper crystallization of CB, combined with
favorable storage conditions. However, the costs associated
with the tempering process, as well as the difficulties to
stabilize the crystallization of CB during and after processing,
are still unsettled issues in the industrial sector [8].
Advances in the understanding of the complex
mechanisms that govern the crystallization of fats led to
the development of procedures in order to modulate the
conventional processes of fat structuration, based on the
addition of active agents of nucleation and solidification. In
this context, the knowledge and expertise on the influence of
specific additives or minor components present in oils and
fats, in the crystallization patterns of fatty systems is growing.
The change of the crystallization behavior of lipid matrices
has been a strategic issue for the processing of foods rich in fat,
aiming at taylor made products, reducing costs, improving
quality, and increasing the applicability and stability of
different lipid materials [9]. Different materials, recognized
as active agents of nucleation and crystallization, have been
evaluated, such as trisaturated TAGs, partial glycerides
(monoacylglycerols and diacylglycerols), free fatty acids,
phospholipids, and emulsifiers [10, 11].
The addition of lipid crystallization modifiers to fat in the
liquid state could generate numerous additional nuclei and/or
surfaces for crystal growth. Another technical advantage
associated with the incorporation of these compounds is
related to their potential as promoters of specific polymorphic
forms [12]. This alternative could overcome problems like
insufficient tempering, incomplete or non‐uniform crystallization, instability to temperaturefluctuations during storage

Hasil (Bahasa Indonesia) 1:

keadaan cair, bertentangan dengan bentuk V dan VI, diperoleh melaluifase transformasi dari theb0bentuk atau karena memoriEfek, ketika beberapa titik lebur tinggi tag sebelumnyamengkristal di thebform didistribusikan secara acak difase cair, menyediakan informasi struktural yang cepatRe‐crystallization sistem lipid dalam formulir ini [2, 3].Perilaku polimorfik tertentu CB telahdikenali terkait dengan fenomena lemak mekarmempertimbangkan masalah kualitas utama dalam cokelat danpermen industri, negatif mempengaruhi tekstur danpenampilan atribut, karena mempromosikan pembentukan non‐seragam dan keputihan permukaan, yang mengarah ke penolakan olehkonsumen dan kerugian besar dalam komersialisasiProduk ini [4, 5]. Lemak mekar pengembangan coklatdapat hasil dari berbagai situasi. Mekanisme khususini masih belum diketahui, meskipun beberapa hipotesis telahdiusulkan. Teori yang paling diterima didasarkan padatransisi polimorfik CB. Transformasi tidak stabilkristal menjadi stabil kristal elemen hasil mekar lemakterutama terkait dengan V! VI transisi [6, 7].Selain polimorfisme diinginkan, parameterseperti perilaku kinetika dan termal kristalisasi selamasolidifikasi cokelat dan produk serupa kritisdalam menentukan sifat mekanik dan rheological.Oleh karena itu, produksi berkualitas baik cokelat adalahdimodulasi oleh kristalisasi tepat CB, dikombinasikan dengankondisi menguntungkan penyimpanan. Namun, biaya yang berkaitanproces tempering, serta kesulitan untukmenstabilkan kristalisasi CB selama dan sesudah pengolahan,adalah isu-isu yang masih gelisah di sektor industri [8].Kemajuan dalam pemahaman yang kompleksmekanisme yang mengatur kristalisasi lemak menyebabkanpengembangan prosedur untuk memodulasiproses konvensional lemak structuration, berdasarkanSelain aktif agen pembentukan inti dan solidifikasi. Dalamkonteks ini, pengetahuan dan keahlian tentang pengaruhaditif khusus atau komponen hadir dalam minyak danlemak, dalam pola-pola kristalisasi lemak sistem tumbuh.Perubahan perilaku kristalisasi lipid matrikstelah menjadi isu strategis untuk pengolahan makanan kaya lemak,bertujuan taylor membuat produk, mengurangi biaya, meningkatkankualitas, dan meningkatkan penerapan dan stabilitaslipid yang berbeda bahan [9]. Bahan yang berbeda, yang diakuisebagai agen aktif pembentukan inti dan kristalisasi, telahdievaluasi, seperti Tag trisaturated, sebagian glycerides(monoacylglycerols dan diacylglycerols), asam lemak bebas,fosfolipid, dan Pengemulsi [10, 11].Penambahan lipid kristalisasi pengubah untuk lemak dalamkeadaan cair dapat menghasilkan banyak tambahan inti dan/ataupermukaan kristal pertumbuhan. Keuntungan teknis lainterkait dengan penggabungan senyawa ini adalahberhubungan dengan potensi mereka sebagai promotor spesifik polimorfikbentuk [12]. Alternatif ini bisa mengatasi masalah seperticukup temper, tidak lengkap atau non‐uniform kristalisasi, ketidakstabilan temperaturefluctuations selama Penyimpanan