Inestigation of seedpowder technology for pre-crystallization processing of dark chocolate - Effect on fat crystal structure and storage stability

The biggest cause of loss in the chocolate industry is the development of fat bloom in chocolate products. Resistance to fat bloom and deterioration is highly linked to the crystal structure of the cocoa fat in chocolate. A chocolate with a stable crystal structure gets properties such as increased resistance to heat and fat bloom, good moulding, a glossy surface and a good snap. In order to achieve a structure with these properties the chocolate must undergo a pre-crystallization process. The most common precrystallization process today is the conventional tempering but a novel and simpler process is the use of seedpowder. The aim of this Master of science thesis was to investigate the potential and usage of three different seedpowders (cocoa butter βVI, cocoa butter βV and chocolate βV) for optimal pre-crystallization of chocolate. Evaluation of the powders was done with respect to reproducibility and robustness of the process, generated crystal structure of the chocolate as well as fat bloom development and fat migration during storage. The results showed that all seedpowders can be used for pre-crystallization of chocolate and depending on the production and what the chocolate will be used for different seedpowder is preferred. The cocoa butter βVI offer a less temperature sensitive production resulting in less powder needed and easier moulding. The cocoa butter βV showed slightly better resistance to fat migration, which is a desired property in chocolate pralines. The chocolate βV powder on the other hand does not change the composition of the chocolate