Description
Presenter: April Bowser, Cadbury Schweppes
The lipid phase structure of chocolate is important for obtaining the desirable characteristics such as snap, gloss, mould release and bloom stability in the final product.The crystallization of this lipid phase may be influenced by the presence of suspended solid particles like sucrose and cocoa powder. It is possible that the large surface area of the suspended solid particles introduces active sites for the nucleation of fat crystals. The mechanism of nucleation and growth of these fat crystals can influence the crystallization kinetics, crystal morphology and final extent of crystallinity. Emulsifiers can also influence the crystallization properties by acting as viscosity reducers, or possibly templates for epitaxial crystal growth.
