Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing

Abstract

This paper was published in Soft Matter as part of the Food Science web theme issue This Soft Matter theme issue explores fundamental interdisciplinary research into food science covering a variety of themes including food biophysics, food colloids and emulsions, and complex food structure. Please take a look at the full table of contents for this issue.

Modelling the rapid cooling and casting of chocolate to predict phase behaviour

“…to 0 1C, would result in a slower cooling rate, making the heat generated by crystallisation and the heat removed by conduction comparable, leading in a deviation from linearity. This is consistent with experimental cooling curves where a phase change plateau is not observed when a high cooling rate ( À10 1C min À 1 ) is used, but can be seen for lower cooling rates (Le Ré vé rend et al, 2009).…”

“…We have recently developed a model describing fat phase changes coupled with heat transfer, which has been validated against temperature measurements as well as polymorphous composition in milk chocolate (Le Ré vé rend et al, 2009) The system thus consists of three phases: unstable, stable and melt;…”

Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems

“…The relationship between crucial processing steps (i.e., pre-crystallisation and cooling) and chocolate microstructure has also been evaluated for its impact on the shelf life of chocolate, showing that a more dense structure obtained through optimal processing will result in less fat bloom (Afoakwa et al, 2008;Ghosh et al, 2002;Le Révérend et al, 2009;Rousseau, 2007). However, no systematic study exists of the impact of pre-crystallisation process in combination with addition of chocolate ingredients on the cocoa butter crystallisation and microstructure.…”

Sensory, antioxidant and rheological properties of different types of chocolates with probiotics

“…Kada se između čvrste i tečne faze postigne ravnoteža, rast kristala prestaje, što označava kraj kristalizacije (Le Reverend, 2009). …”

“…Radi potpunijeg sagledavanja istraživanja u ovoj oblasti, navešćemo da su pojedini autori (Le Reverend, 2009) pronalazili dva pika i pri topljenju i pri kristalizaciji pravilno temperiranih crnih čokolada, što kod nas nije bio slučaj, jer se sa dobijenih dijagrama vidi izrazita dominacija jednog pika koji odgovara višim polimorfnim oblicima kakao-maslaca (β (V)).…”