Influence of low-melting milk fat fraction on crystallization and physical properties of chocolate

• Published in: British food journal (1966) Vol. 114; no. 6; pp. 868 - 879
• Main Authors: Pajin, B, Radujko, I, Šereš, Z, Šoronja Simovi, D, Gyura, J, Saka, M
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Group Publishing Limited 08.06.2012
• Subjects: Behavior; Chocolate; Cocoa; Cocoa butter; Cooling; Crystallization; Influence; Laboratories; Melting points; Milk; NMR; Nuclear magnetic resonance; Nutrition research; Oils & fats; Optimization; Physical properties; Rheology; Shear stress; Softness; Sunflowers; Temperature; Viscosity; Chocolate; Rheology; Milk fat fraction; Solid fat content; Crystallization; Milk
• ISSN: 0007-070X; 1758-4108
• DOI: 10.1108/00070701211234381

Purpose - Investigated milk fat fraction differs in physical attributes, first of all in melting point and solid fat content and its influence on crystallization process of cocoa butter i.e. chocolate mass. It means that this fraction slows down crystallization rate, decreases melting point of mixture with cocoa butter and causes chocolate softness. It is very important for quality of chocolate especially chocolate with nuts or sunflower kernel. The aim of this paper was to investigate the influence of low-melting (26°C) milk fat fraction on crystallization processes in chocolate mass and define the optimal concentration of this fraction with suitable precrystallization temperature time regime. Solid fat content of chocolate which designates the influence of precrystallization changes in chocolate mass with addition of milk fat fractions was investigated.Design methodology approach - The precrystallization was performed in a laboratory crystallizer that is in a modified Brabender pharinograph, which measures the rheological characteristics as indirect parameter of crystallization properties of chocolate mass depending on milk fat fraction concentration and precrystallization temperature. The experiments were performed according to the factorial plan 32 (two factors on three levels) and the results are statistically treated.Findings - The results showed that the optimal conditions for achieving the satisfactory tempering rate (optimal concentration of crystals in chocolate mass) are addition of 3 per cent low-melting milk fat fraction and precrystallization temperature of 25°C.Originality value - The addition of high-melting milk fat fraction slows down the chocolate mass crystallization more then low-melting milk fat fraction. Investigated fraction influenced decreasing in solid fat content of chocolate regardless of precrystallization temperature.