Tempering, cocoa butter

Food In-line measurement of tempered cocoa butter and chocolate by means of NIR spectroscopy 16... 

As expected, diffusion in the cocoa butter and cream samples is slower than in the chocolate and oil samples, and requires months, rather than days. The solid and liquid components for non-tempered Cocoa Butter fix>m China are shown in figure 5. An increase in the liquid component in the cocoa butter is accompanied by a decrease in the liquid component in the cream. Unlike the previous case, there is not a corresponding decrease in the solid component of the cocoa butter. This is a reflection of the lower solubility of cocoa butter in peanut oil. 

The rate of oil ingress is significantly lower in tempered cocoa butter (see figure 6). It is believed the dense and uniform crystalline microstructure obtained during tempering increases the fat matrix tortuosity and thus reduces the oil migration rate. 

The effective diffusion coefficients for non-tempered cocoa butter from China, calculatedfrom the liquid corrqtonent ofthe ID profiles. 

Figures The solid and liquid components in non-tempered cocoa butter from China Diffusion is now on the timescale of months rather dum days.

The microstructure of the cold-tempered cocoa butter and that of directly crystallized cocoa butter are strikingly different. Incubation at - 15°C for 2 days and then at 20°C for 28 days gave a continuous network of large clusters (—350 pm) with a granular center and feather-like crystals around the perimeter (Fig. 

Tempering. The state, or physical stmcture, of the fat base in which sugar, cocoa, and milk soHds are suspended is critical to the overall quaHty and stabiHty of chocolate. Production of a stable fat base is compHcated because the cocoa butter in soHdified chocolate exists in several polymorphic forms. Tempering is the process of inducing satisfactory crystal nucleation of the Hquid fat in chocolate. 

Nucleation tempering of the stiU molten fat is necessary because the cocoa butter, if left to itself, can soHdify in a number of different physical forms, ie, into an unstable form if cooled rapidly, or into an equally unacceptable super stable form if cooled too slowly, as commonly happens when a chocolate turns gray or white after being left in the sun. The coarse white fat crystals that can form in the slowly cooled center of a very thick piece of chocolate are similarly in a super stable form known in the industry as fat bloom. 

A stable crystalline form for chocolate depends primarily on the method used to cool the fat present in the Hquid chocolate. To avoid the grainy texture and poor color and appearance of improperly cooled chocolate, the chocolate must be tempered or cooled down so as to form cocoa butter seed crystals (31). This is usually accompHshed by cooling the warm (44—50°C) Hquid chocolate in a water jacketed tank, which has a slowly rotating scraper or mixer. As the chocolate cools, the fat begins to soHdify and form seed crystals. Cooling is continued to around 26—29°C, during which time the chocolate becomes more viscous. If not further processed quickly, the chocolate will become too thick to process. 

The appeal of chocolate is universal, but the pleasures of eating chocolate products may perhaps be tempered by their fat and sugar content. However, in a series of human feeding studies it has been shown that the high proportion of stearic acid in the cocoa butter of chocolate does not adversely affect plasma lipids. Two recent reports of antioxidant activity have increased interest in the health aspects of chocolate an in vitro low-density liposprotein (LDL) oxidation study and a short-term in vivo study. Epicatechin, the major monomeric polyphenol antioxidant in chocolate, and an extract of chocolate liquor were both found to stimulate cellular immune response in vitro. 

A major interest in using this new process [8] is the value of the temperature at which seeding can be done with the cocoa butter particles supercritically generated. At 305 K the chocolate is less viscous, this is advantageous in term of flowability and energy consumption. An additional advantage lies in the fact that the time needed to obtain a well-tempered chocolate is shorter (about 5 min). Moreover, the overall quantity of seeds to temper the chocolate is very small. Therefore, a scaling-up of this process to an industrial scale appears feasible. 

Proper control of the crystalline microstructure leads to products with the desired textural properties and physical characteristics. For example, tempering of chocolate prior to molding or enrobing is designed to control crystallization of the cocoa butter into a large number of very small crystals that are aU in the desired polymorphic form. When controlled properly, the cocoa butter crystals in chocolate contribute to the desired appearance (shine or gloss), snap, flavor release, meltdown rate upon consumption, and stability during shelf life (fat bloom). Similar... 

In a sense, tempering of chocolate is done to create a small (<3%) population of seed crystals in the melted chocolate, which catalyze further crystallization of the cocoa butter when the chocolate is subsequently cooled. Through the tempering process, seed crystals in the p polymorph are formed. These stable crystals then... 

Timms (21) has heat of fusion to 17.7-22.3 kcal/kg for milkfat, 24-31 kcal/kg for fully hardened milkfat, 26-29 kcal/kg for cocoa butter in the p polymorph, 22.6 kcal/kg for refined, bleached, and deodorized (RBD) palm oil, 29.7 kcal/kg for RBD palm kernel oil, 26.0 kcal/kg for RBD coconut oil, 31.6 kcal/kg for fully hardened palm kernel oil, and 31.2 kcal/kg for fully hardened coconut oil. The heat of fusion is an empirical physical property dependent on the thermal history or tempering of the oil. 

Fat is mainly composed of triacylglycerol (TAG) molecules. These TAG are polymorphic, i.e., they can crystallize under several crystalline forms (2). To get a stable food at the end requires the fat to be crystallized in the stable polymorphic form to avoid possible further transformation. Cocoa butter does not form in the stable Form V by simple cooling. It needs a well-controlled thermal path, performed under shearing conditions, called tempering. This specific temperature program is necessary to first nucleate enough crystals and then only keep the Form V crystals and melt the other metastable ones. Shear is also required during this process to get sufficiently rapid and intense nucleation of the stable forms. 

The chocolate paste needs tempering before further operations take place. Tempering is required because of the polymorph property of the cocoa butter. Polymorphy is a phenomenon when a given material is able to produce crystal-modifications of different physical properties. Out of four possible modifications only one, the P-crystal modification is stable. Through tempering it is possible to obtain P -crystal modification which is transformed into stable P-modification in the finished product. 

A much better SFC profile is only obtained from PKOs or cocoa butter. However, cocoa butter is in a higher price bracket and also presents its own special handling problems, such as the need for tempering and its incompatibility with other fats. 

In products containing lipids, control of the crystal polymorphic form is also necessary. Lipids form different crystalline structures, or polymorphs, depending on the nature of the fat and the processing conditions. Transitions from less stable to more stable polymorphs are also dependent on composition and processing conditions. For example, tempering (or precrystallization) of chocolate is a process through which the chocolate is sequentially cooled and warmed to promote crystallization of cocoa butter into the desired polymorphic form. Controlling crystallization to produce the proper size distribution of this polymorph provides ... 

Domestic Hard Butters—Hydrogenation and fractionation technology are combined to produce cocoa butter substitutes that are compatible with cocoa butter and do not require tempering of the coating. 

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