Impact of pre-crystallization process on structure and product properties in dark chocolate
Artikel i vetenskaplig tidskrift, 2013

Dark chocolate microstructures with different structure densities, i.e., close-packing of the fat crystal lattice, and homogeneity i.e., evenness and connectivity of the fat crystal network, were created by βVI- seeding or conventional pre-crystallization with various degrees of temper and were evaluated with respect to storage stability. The structure characterization was conducted by measuring the strength of the cocoa butter crystal network with traction tests combined with DSC melting curves. Subsequent storage stability was evaluated with DigiEye technique for fat bloom development and gravimetrical techniques for fat/moisture migration. The two pre-crystallization processes generated significantly different structures and storage stability. Well-tempered βVI-seeding resulted in a dense and homogenous chocolate structure directly after solidification, which was optimal in order to retard fat bloom and fat migration. However, a too high structure density generated heterogeneous structures with reduced ability to withstand fat bloom. A lower structure density exhibited optimal resistance against moisture migration. © 2012 Elsevier Ltd. All rights reserved.

Fat migration



Fat bloom

Moisture migration



L. Svanberg

Eidgenössische Technische Hochschule Zürich (ETH)

SIK – Institutet för Livsmedel och Bioteknik AB

Lilia Ahrné

SIK – Institutet för Livsmedel och Bioteknik AB

Niklas Lorén

SIK – Institutet för Livsmedel och Bioteknik AB

E. Windhab

Eidgenössische Technische Hochschule Zürich (ETH)

Journal of Food Engineering

0260-8774 (ISSN)

Vol. 114 1 90-98





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