Tempering of cocoa butter and chocolate using minor lipidic components

Jay Chen, Saeed M. Ghazani, Jarvis A. Stobbs and Alejandro G. Marangoni ()
Additional contact information
Jay Chen: University of Guelph
Saeed M. Ghazani: University of Guelph
Jarvis A. Stobbs: University of Guelph
Alejandro G. Marangoni: University of Guelph

Nature Communications, 2021, vol. 12, issue 1, 1-9

Abstract: Abstract Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism, nano- and microstructure, melting behavior, surface gloss and mechanical properties. Here we investigate the effects of adding various minor non-triglyceride lipidic components to refined cocoa butter and chocolate on their physical properties. We discover that addition of saturated phosphatidylcholine and phosphatidylethanolamine to neutralized and bleached cocoa butter or molten and recrystallized commercial chocolate at 0.1% (w/w) levels, followed by rapid cooling to 20 °C in the absence of shear, accelerates crystallization, stabilizes the desirable Form V polymorph and induces the formation of chocolate with an optimal microstructure, surface gloss and mechanical strength. Final chocolate structure and properties are comparable to those of a commercial tempered chocolate. Minor lipidic component addition represents an effective way to engineer chocolate material properties at different length scales, thus simplifying the entire tempering process.

Date: 2021
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.nature.com/articles/s41467-021-25206-1 Abstract (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:nat:natcom:v:12:y:2021:i:1:d:10.1038_s41467-021-25206-1

Ordering information: This journal article can be ordered from
https://www.nature.com/ncomms/

DOI: 10.1038/s41467-021-25206-1

Access Statistics for this article

Nature Communications is currently edited by Nathalie Le Bot, Enda Bergin and Fiona Gillespie

More articles in Nature Communications from Nature
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().