Pre-crystallization process in chocolate: Mechanism, importance and novel aspects. (15th August 2020)

• Record Type: Journal Article
• Authors: Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Palabiyik, Ibrahim; Oba, Sirin; Toker, Omer Said
• Is Part Of: Food chemistry. Volume 321(2020)
• Publication Date: 2020-08-15
• Subjects: Chocolate -- Pre-crystallization -- Tempering -- Seeding; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126718
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A comprehensive review of pre-crystallization techniques is presented. Influences of several new methods on final product quality have been studied. New methods should also focus on the measurement of pre-crystallization. Optimization of analytical techniques is required. Abstract: Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of βV polymorph of the right size. The pre-crystallization process has a great impact on the quality and production cost of final product. Development of chocolate technology requires the use of the most appropriate techniques and ingredients without negatively affecting the quality characteristics. Applications of novel technologies within the confectionery industry have allowed production of chocolate in sufficient quantities to meet the public needs. In order to provide and investigate the potential and usage of novel technologies, the present review focused on different pre-crystallization methods and factors affecting the processing conditions. Seeding and ultrasound-assisted pre-crystallization can be used as alternatives to conventional tempering process. However, in both methods, optimization of experimental conditions is required.