Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems

Effect of shell microstructure on oil migration and fat bloom development in model pralines

“…Lower rates of migrating filling oil in well-crystallised samples compared to under-tempered samples correlates with earlier studies (Maleky et al, 2012;Miquel et al, 2001;Motwani et al, 2011;Smith et al, 2007;Svanberg et al, 2011aSvanberg et al, , 2013. In addition, researches have shown that non-seeding and under-tempering give a wide crystal size distribution resulting in a more heterogeneous microstructure with domains of liquid fat, while seeded or optimally tempered samples create a more homogenous microstructure with crystals in a network with more defined inter-crystal connections (Afoakwa, Paterson, Fowler, & Vieira, 2009a;Svanberg et al, 2011aSvanberg et al, , 2011b. The migration results show that the data of the non-seeded and under-seeded CB samples stored at 23 8C are fluctuating to a high extent.…”

Thermogravimetric characterization of dark and milk chocolates at different processing stages

“…Due to the hydrophilic nature of the sugar crystals, a small portion of emulsifier, e.g., soy lecithin or polyglycerol polyricinoleate, is often added to improve compatibility with the hydrophobic cocoa butter [3,5,6]. During chocolate manufacture, tempering-a technique of controlled pre-crystallization, is used to induce a more thermodynamically stable polymorphic form of cocoa butter to effect good product snap, contraction, gloss, and shelf-life characteristics [7]. Important physical and functional characteristics (i.e., texture, snap and gloss) of chocolate products are dictated by the crystal network formed by its constituent lipid during crystallization [8].…”

Application of fats in some food products

“…In another study, Afoakwa et al (2009b) analyzed the effect of different tempering (under-tempered, optimally-tempered, and over-tempered regimes) on the melting point and particle size in dark chocolate and found that the final structure and melting properties of dark chocolate is defined primarily by the fat crystallization behavior during tempering. With respect to the crystal size distribution (CSD), the under-tempered chocolate showed a broadening in CSD and increases in melting properties, whereas over-tempering caused moderate increases in CSD and melting properties.…”