Colloid and surface phenomena

aspects of Chocolate

CE 457/527

Chin Kok Ooi

Teck Yu Sia
Anshu Verma
Shushan Munshi

Introduction

Chocolates has a wide variety and found in

common places
Has to meet consumer need
Types of chocolates
Good for health

Marketing

Designing chocolates

Energy
Size
Price
Efficiency
Legal requirements

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Components and Compositions

The

ingredients of chocolate

Cocoa,

cocoa butter, milk and sugar

Additional

ingredients

Lecithin(emulsifier)

agents

and flavoring

Cocoa and Cocoa butter

Both are obtained from the seeds of

Theobroma Cocoa.
Cocoa beans grow in pods.

Cocoa and Cocoa butter

General compositions of cocoa bean

Composition

Per cent

Composition

Per cent

Moisture

6.3- 8.5

Cocoa Red

2.5- 5.0

Fat

46.9- 52.1

Ash

2.9- 4.8

Albuminoids

11.6- 21.1

Astringent matters

7.2- 8.6

Cellulose

3.3- 6.6

Cane sugar

Alkaloids

0.3- 0.5

Starch

8.7- 12.6

Cocoa and Cocoa butter

Alkaloids

Theobromine and caffeine

Theobromine 3,7-dimethyl-xanthine
Caffeine 1,3,7-trimethyl-xanthine

Cocoa red is formed during the drying

of the beans by the action of enzymes on
the glucosides.

Cocoa and Cocoa butter

Special characteristics of cocoa butter:

The melting point of cocoa butter is between

32C and 36C.
In spite of low melting point, cocoa butter is
hard and brittle at normal room temperature.
Help to prevent fat bloom

Milk

Compositions of cow milk

Component

Content (% w/w)

Water

87.3

Proteins (caseins & whey proteins)

3.3

Fat

3.9

Lactose

4.6

Minerals

0.65

Others (vitamins, organic acids, etc)

0.32

Milk

Compositions of lipids in milk

Component

Content (% of total fat)

Triglycerides

96-99

Diglycerides

0.3-1.6

Monoglycerides

0.02-0.1

Free fatty acids

0.1-0.4

Phospholipids

0.2-1.0

Sterols

0.2-0.4

Cerebosides

0.01-0.07

Sugar

Sucrose

Combination of glucose and fructose

Sugar bloom

Chocolate manufacturing process

Fermented and Dried Beans
Cleaning
Roasting
Breaking and Winnowing
Nib-Shell Mixtures

Nib

Shell
Germ Separation

Germ-free Nib
Milling
Cacoa-Mass
(Chocolate liquor)
Cocoa manufacture

Chocolate manufacture

Alkalization

Addition of Sugar, Flavor, Milk etc. and

Cocoa Butter

Removal of excess moisture

Mixing

Fat Pressing

Press Cake

Refining
Cocoa Butter

Conching

Breaking
Grinding
Sifting
Cocoa Powder

Tempering

Molding
Plain or Milk
Chocolate

Enrobing
Chocolate -coated
goods

Major function of these processes

1.

Fermenting and drying

2.

Roasting

3.

Critical for flavor development

Winnowing

4.

Removal of adhering pulp

Removal of moisture

Removal of seed coat

Size selection of nibs

Milling

Release of fat from cells

Major function of these processes

5. Cocoa manufacture

Production of additional fat (cocoa butter)

6. Refining

Grinding of sugar particles

7. Conching

Reduction in viscosity

8. Tempering

Pre-crystallization process

Chocolate flow properties

Chocolate exhibits non-Newtonian properties

For Newtonian fluid: D

For Bingham fluid: pl D
D

Different types of rheogram: (1) Newtonian;

(2) Bingham; (3) pseudoplastic
(e.g. chocolate)

Steiners model for chocolate - adapted from

Cassons model for printers ink
1 a

DN

1
1 a 2 K 0 .......................................................................(1)
K1

a r / R................................................................................................................(2)
DN

2
.........................................................................................................(3)
1 a2

where r, R are the inner and outer radius of the cylinder respectively, is the angular
velocity, DN is the shear rate at the inner cylinder.
CA = (1/slope)2 = (1/K1)2 = plastic viscosity according to Casson;
CA = (b/2)2 =K02 = yield value according to Casson

(1 a) D N

b=2K0

(1 a )

Casson rheogram according to OICC

Factors affecting the flow properties of

chocolate
Fat content:

12

100

Casson plastic viscosity (Pa.s)

10

80
8

60

40
4

2
2
20

0
28

32

% fat

36

0
28

32

36

% fat

Influence of fat content on Casson parameters of two milk chocolates with 0.25% lecithin.(1) Fine chocolate with 5.7% particles >
20m; (2) moderaltely coarse chocolate with 16% particles > 20m.

Lecithin and other emulsifiers: immediate

reduction in viscosity
Moisture content: increases viscosity
Particle size distribution:
80
70

Casson yield value (Pa)

Casson plastic viscosity (Pa.s)

1
2

2
1

60
50

40
30

2
20
10

10

20

30

%>20 m icrons

40

50

10

20

30

40

50

%>20 m icrons

Influence of fineness on Casson parameters of two milk chocolates with 0.25% lecithin. (1) 30% fat; (2) 32% fat

Temper: increases viscosity

Thixotropy: decreases viscosity
Vibration: decreases viscosity
Temperature:
5

100

Casson yield value (Pa)

Casson plastic viscosity (Pa.s)

120

80

60

2
40

20

0
40

50

tem perature C

60

40

45

50

55

60

Tem perature C

Influence of temperature on Casson parameters of two milk chocolates. (1) 34% fat, without lecithin; (2) 30% fat, 0.15% lecithin

Surface- active substances in chocolate

manufacturing
Lecithin is the chief surfactant used
The other surfactants are:

ammonium phosphatides (YN)

polyglycerol polyricinoleate (PGPR)

The chief function are:

reduce viscosity

Reduce thickening due to moisture and temperature

Modify the setting behavior of fat phase

Flow characteristics of plain chocolate with added surface-active lipids
Addition
0.3% soy lecithin
0.3% YN
0.3% sucrose dipalmitite
0.3% PGPR
0.8% PGPR

Casson plastic
viscosity
(poise)
6.1
10.3
8.6
32.5
20.3

Casson yield
value
(dynes/cm2)
92
30
166
25
0

80

70

60

Casson yield value ( Pa)

Casson plastic viscosity (Pa.s)

5
4
3

Influence of soya lecithin addition on

Casson parameters of two dark
chocolates. (1) 33.5% fat, 1.1% water; (2)
39.5% fat, 0.8% water

50
40

30
20

10

0
0

0.2

0.4

0.6

0.8

% lecithin

0
0

0.2

0.4

0.6

0.8

% lecithin

10

Apparent viscosity (Pa.s)

Viscosity reduction of dark chocolate by soya lecithin and by synthetic active

lipids . Apparent viscosity determined at shear rate 15 s-1 and 50oC; initial
apparent viscosity before addition: 19.5 Pa s or 195 poises. (1) Soya lecithin;
(2) phospholipid YN; (3) sucrose dipalmitate; (4) polyglyceryl polyricinoleate,
PGPR

1
2

0
0

0.2

0.4
% addition

0.6

0.8

Mechanism of viscosity reduction by

lecithin
1.
2.
3.

4.

5.

a monomolecular film is formed on the surface of the

non-fatty particles by surfactant molecules.
reduction in internal friction by promoting the coating of
sugar and cocoa solids by fatty medium.
increase in the amount of free cocoa butter in the
dispersion medium by displacement from the surface of
solids.
prevention of agglomeration of sugar particles and cocoa
particles by break down of any lattice-type structure
between them.
absorption of moisture

Effect of lecithin on the stability of

emulsions

Lecithin molecule
at interface
between water and
oil

oil-inwater

waterin-oil
Oil

Types of emulsions

Sedimentatio
n
Creaming of emulsions: four phases
Creaming

Coalescence

Separatio
n

Chocolate an emulsion of hydrophilic sugar and lipophilic cocoa

particles in a continuous fat medium

Molecular structure of main

phospholipids found in
lecithin

Phospholipid structure at
the interface of an
emulsion

PACKAGING AND STORAGE

METHOD OF WRAPPING:

MOLDED CHOCOLATE
BLOCKS.

CHOCOLATE COUNTLINES.

BOXED CHOCOLATE.

TWRIST WRAPPING.

MATERIAL FOR PACKAGING:

ALUMINUM FOIL.

REGENERATED
CELLULOSE FILM (RCF).

PLASTIC FILM.

MOLDED CHOCOLATE BLOCK

Protection against dirt, moisture and taint.

It is more economical .
Wide surface for labeling.

CHOCOLATE COUNTLINES

Normally wrap in pillow pack

By heavy-backed foil, waxed paper or
glassine.
Protection against moisture vapor and taint.

BOXED CHOCOLATE

Usually, a thin layer of greaseproof film

includes at the inner fitment.
It prevents crushing of sweetness and
cushioning.
Protect against handling dirt.

TWRIST WRAPPING

In double end fantail form.

By aluminum foil, backed and unbacked plain
sliver, colored and printed film.
Protection against dirt and taint.

ALUMINUM FOIL

Best barrier for water vapor and gas

transmission.
Thickness range from 7-12 m for pure
aluminum.
Combination with special alloy for extra
strength.
Thickness range 7-8 m.

REGENERATED CELLULOSE FLIM (RCF)

Packaging in flexible form.

Usually coated or giving other treatments.
Protection against moisture vapor and taint.
PVDC for extra protection such as
electrostatics.
An advantage for tear strip product.

PLASTIC FILM

Three different forms: polyethylene,

polyvinyl chloride and polyester.
Available in film or coating purposes.
Protection against moisture, gas and
ultraviolet.