Chocolate confectionery

Abstract

The shelf life of chocolate is the period of time during which it will retain acceptable appearance, aroma, flavour and texture.Chocolate is a high energy foodstuff with a complex nutritional profile, containing 28-40% lipids (cocoa butter, possibly other vegetable fats and milk fat), 50-70% carbohydrates, and 4-8% proteins. It is also an important source of mineral salts (Ca, Mg, Fe, Na, K) coming from cocoa liquor, and vitamins (riboflavin, vitamin A, vitamin E).Despite this complexity, chocolate is very shelf stable due principally to the unique properties of cocoa. Cocoa solids contain a natural antioxidant in the form of tocopherol and cocoa butter breaks down to inoffensive short chain fatty acids.As a result, most chocolate products can be classified as 'medium' or 'long life' products which, when packaged, should have a storage life under normal conditions of temperature and humidity of nine months or longer. In the UK 'normal' conditions are probably represented by a temperature of 20°C and 60-65% relative humidity.Nevertheless, degradation of the product can occur at earlier stages whereby its physical and/or organoleptic characteristics no longer correspond to the parameters set by the manufacturer's quality standard and so are unacceptable.It is the purpose of this chapter to examine the attributes of chocolate which provide this stability and how product degradation can occur. The various forms which chocolate confectionery can take will be considered and factors influencing their shelf lives. Methods of determining shelf lives will also be examined. Composition of chocolateThe precise composition of chocolate varies throughout the world due to differing national tastes and varying legislation which is mainly concerned with the percentages of cocoa and added milk solids, and amounts and types of permitted vegetable fats.

Prediction of Fatty Acids in Chocolates with an Emphasis on C18:1 trans Fatty Acid Positional Isomers Using ATR-FTIR Associated with Multivariate Calibration

“…In chocolate products, TFA origin can be both from industrial and natural sources because dairy fat and PHVO may be used to manufacture chocolates . However, a maximum of 5% of cocoa butter replacement is regulated in several countries. , In the United States, chocolate should not contain any fat other than cocoa butter or dairy fat in its composition .…”

Lipid Composition of Brazilian Chocolates and Chocolate Products with Special Emphasis on Their Fat Origin and Trans C18:1 Isomeric Profile

“…Chocolate is a valuable food product that can be manufactured with different fat sources, mainly cocoa butter, milk fat, or vegetable fats . In general terms, cocoa butter presents trace amounts of trans fatty acids (TFAs), while milk and vegetable fats could show higher TFA contents.…”

Uso dos teores de gordura em chocolate determinados por estudantes de ensino médio na universidade para elaboração de um método rápido, simples e verde

“…As gorduras encontradas no chocolate incluem a manteiga de cacau, a gordura do leite e gordura vegetal (Martin, 1994). O componente do cacau é rico em inúmeros minerais essenciais, como magnésio, cobre, potássio e manganês.…”