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Main Problem in Chocolate ProductionTechnology: Fat Bloom

Year 2023, Issue: 50, 1 - 7, 30.04.2023
https://doi.org/10.31590/ejosat.1034674

Abstract

Chocolate is a food product which is molded and prepared according to the technique by adding cocoa mass or powder, cocoa butter, sugar, milk powder and additivies. Chocolate production consists of mainly seven process steps; pre-mixing, refining, conching, tempering, molding, cooling and packaging. As well as product formulation, each process step determines the sensory and textural properties of the product. At the same time, these process steps play an important role in the product quality. Incorrect application during or after the production of chocolate can result in negative effects on the sensory and textural properties of the chocolate. Fat bloom is one of the most frequently encountered quality problems in chocolate production. Fat bloom is the resulted from many factors such as accumulation of fat that occurs on the chocolate surface as a result of the melting of the cocoa butter crystals in the structure of the chocolate due to the temperature change and migration of the fat towards the chocolate surface, insufficient tempering, impropert formulation, inconvenience in the cooling tunnel temperature a melting of the cocoa butter crystals in the chocolate structure due to the temperature fluctuations. Fat clustering occurs on the chocolate surface as a result of migrating the cocoa butter to the surface and causes a grayish appearance. This appearance affects the visual, sensory and textural properties of the product and determines the consumer's purchasing decision. The factors causing fat bloom during and after chocolate production and related preventive methods are reviewed in this article.

References

  • Afoakwa, E.O. (2010). Chocolate Science and Technology. John Wiley &Sons Ltd., United Kingdom.
  • Afoakwa, E.O., Paterson, A., Fowler, M., Vieira, J. (2008). Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering, 87(2), 181-190.
  • Afoakwa, E.O., Paterson, A., Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate – a review. Trends in Food Science and Technology, 18(6), 290-298.
  • Aguilera, J.M.,Michel, M., Mayor, G. (2004). Fat migration in chocolate: Diffusion or capillary flow in a particulate solid? – A hypothesis paper. Journal of FoodScience, 69(7), 167–174.
  • Awua, P.K. (2002). Cocoa Processing and Chocolate Manufacture in Ghana, Essex, UK: David Jamieson and Associates Press Inc.
  • Beckett, S.T. (2009). Industrial Chocolate Manufacture and Use. Wiley-Blacwell Publication, United Kingdom.
  • Bricknell, J., Hartel, R.W. (1998). Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. Journal of the American Oil Chemists’ Society 75(11), 1609–1615.
  • Dahlenborg, H.,Millqvist-Fureby, A., Bergenstahl, B. ( 2015). Effect of particle size in chocolate shell on oil migration and fat bloom development. Journal of FoodEngineering, 146, 172-181.
  • El-kalyoubi, M.,Khallaf, M.F., Abdelrashid, A., Mostafa, E.M. (2011). Quality characteristics of chocolate-containing some fat replacer. Annals of AgriculturalScience, 56(2), 89-96.
  • Full, N.A., Reddy, S.Y., Dimick, P.S., Ziegler, G.R. (1996). Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of FoodScience, 61(5), 1068-1073.
  • Hartel, R.W. (2001). Crystallization in Food. Springer US, 326 S, USA.
  • Jahurul, M.H.A.,Zaidul, I.S.M., Norulaini, N.A.N., Sahena, F., Jinap, S., Azmir, J., Sharif, K.M. (2013). Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics. Journal of Food Engineering, 117(4), 467-476.
  • Jewell, G. (1972). Some observations on bloom on chocolate. International Chocolate Review, 27, 161-162.
  • Jin, J.,Hartel, R.W. (2015). Accelerated fat bloom in chocolate model systems: Solid fat content and temperature fluctuation frequency. Journal of the American Oil Chemists' Society, 92(10), 1473-1481.
  • Laustsen, K. (1991). The nature of fatbloom in molded compound coatings. Manufacturer Confectionery, 71(5), 137-144.
  • Liendo, R.,Padilla, F.C., Quintana, A. (1998). Characterization of cocoa butter extracted from Criollocultivars of Theobroma cacao L. Food Research International, 30(9), 727-731.
  • Lohman, M. H.,Hartel, R.W. (1994). Effect of milk fat fractions on fat bloom in dark chocolate. Journal of the American Oil Chemists’ Society, 71(3),267–276.
  • Lonchampt, P.,Hartel, R.W. (2004). Fat bloom in chocolate and compound coatings. European Journal of Lipid Science and Technology, 106(4), 241-274.
  • Minifie, B.W. (1989). Chocolate, cocoa and confectionery science and technology. Aspen Publisher, Gaithersburg, Maryland.
  • Narine, S.S.,Marangoni, A.G. (1999). Microscopic and rheological studies of fat crystal networks. Journal of CrystalGrowth, 198 (199), 1315-1319.
  • Nightingale, L.M., Cadwallader, K.R., Engeseth, N.J. (2012). Changes in dark chocolate volatiles during storage. Journal of Agricultural and Food Chemistry, 60 (18), 4500-4507.
  • Sonwai, S., Rousseau, D. (2008). Fat crystal growth and microstructural evolution in industrial milk chocolate. Crystal Growth and Design, 8(9), 3165-3174.
  • Sonwai, S., Rousseau, D. (2010). Controlling fat bloom formation in chocolate-I mpact of milk fat on microstructure and fat phase crystallisation. Food Chemistry, 119(1), 286-297.
  • Stortz, T.A.,Marangoni, A.G. (2011). Heat resistant chocolate. Trends in Food Science and Technology, 22(5), 201-214.
  • Talbot, G. (1999). Chocolate temper. In Industrial Chocolate Manufacture and Use, 3rd edition. Beckett ST(Ed.), 218-230 s, Oxford: Blackwell Science.
  • Talhat, A.M.,Lister, V.Y., Moggridge, G.D., Rasburn, J.R., lan Wilson, D. (2015). Development of a single droplet freezing apparatus for studying crystallisation in cocoa butter droplets. Journal of Food Engineering, 156, 67-83.
  • Timms, R.E. (2003). Interactions between fats, bloom and rancidity. In RE Timms (Ed.). Confectionery fats handbook. Properties, production and applications. Bridgwatre: The Oily Press.
  • Tisoncik, M. (2003). Chocolate Fat Bloom. The Manufacturing Confectioner, 65.
  • Zhao, H.,Bingol, G., James, B.J. (2018). Influence of non-fat particulate network on fat bloom development in a model chocolate, Journal of Food Engineering, 225, 12-17.

Çikolata Teknolojisinde Temel Problem: Yağ Kusması

Year 2023, Issue: 50, 1 - 7, 30.04.2023
https://doi.org/10.31590/ejosat.1034674

Abstract

Çikolata ürün çeşidine ve kullanım amacına bağlı olarak kakao kitlesi, kakao yağı, şeker, süt bazlı bileşenler (PST, süt tozu, süt yağı), çeşni maddeleri ve emülgatörlerin (PGPR, lesitin) ilavesi ile tekniğine uygun olarak hazırlanıp, kalıplanarak elde edilen bir gıda ürünüdür. Çikolata üretimi, ön karıştırma ve karıştırma, inceltme, konçlama, temperleme, kalıplama ve soğutma olmak üzere beş ana proses aşamasından meydana gelmektedir. Ürün formülasyonu kadar üretim aşamasındaki her bir proses basamağı da ürünün başta duyusal ve tekstürel özellikleri olmak üzere tüketici kabul düzeyini etkileyen kalite parametreleri üzerinde etkilidir. Çikolatanın üretimi sırasında ya da üretiminde veya depolama süreçleri sırasında yapılabilecek yanlış uygulamalar, çikolatanın hem duyusal hem de tekstürel özellikleri üzerinde olumsuz etkiler oluşturabilir. Buna bağlı olarak kalite problemleri oluşabilir. Çikolata üretim teknolojisinde en sık karşımıza çıkan kalite problemlerinin başında yağ kusması (Fat Bloom) gelmektedir. Yağ kusması, çikolatanın yapısında bulunan kakao yağı kristallerinin sıcaklık değişimine bağlı olarak ürün içerisinde eriyip, yağın çikolata yüzeyine doğru göç etmesi, yetersiz temperleme, uygun olmayan formülasyon, soğutma tüneli sıcaklığındaki uygunsuzluk ve depolama sürecindeki sıcaklık dalgalanmaları sonucu, çikolata yüzeyinde meydana gelen yağ kümeleşmesidir. Ürünün besinsel içeriğinde herhangi bir değişime sebep olmayan bu görüntü, ürünün duyusal ve diğer kalite özelliklerini etkileyerek tüketicinin satın alma kararını olumsuz yönde etkilemektedir. Bu durum da çikolata endüstrisinde ekonomik kayıplara yol açmaktadır. Raf ömrü süresince çikolatanın kalite özellikleri açısından stabilitesini muhafaza edebilmesi çikolata endüstrisi açısından çok önemlidir. Bu çalışmada çikolata üretimi sırasında ve üretim sonrasında yağ kusmasına neden olan etmenler ve bunlarla ilgili önleyici yöntemler tartışılmıştır.

References

  • Afoakwa, E.O. (2010). Chocolate Science and Technology. John Wiley &Sons Ltd., United Kingdom.
  • Afoakwa, E.O., Paterson, A., Fowler, M., Vieira, J. (2008). Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering, 87(2), 181-190.
  • Afoakwa, E.O., Paterson, A., Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate – a review. Trends in Food Science and Technology, 18(6), 290-298.
  • Aguilera, J.M.,Michel, M., Mayor, G. (2004). Fat migration in chocolate: Diffusion or capillary flow in a particulate solid? – A hypothesis paper. Journal of FoodScience, 69(7), 167–174.
  • Awua, P.K. (2002). Cocoa Processing and Chocolate Manufacture in Ghana, Essex, UK: David Jamieson and Associates Press Inc.
  • Beckett, S.T. (2009). Industrial Chocolate Manufacture and Use. Wiley-Blacwell Publication, United Kingdom.
  • Bricknell, J., Hartel, R.W. (1998). Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. Journal of the American Oil Chemists’ Society 75(11), 1609–1615.
  • Dahlenborg, H.,Millqvist-Fureby, A., Bergenstahl, B. ( 2015). Effect of particle size in chocolate shell on oil migration and fat bloom development. Journal of FoodEngineering, 146, 172-181.
  • El-kalyoubi, M.,Khallaf, M.F., Abdelrashid, A., Mostafa, E.M. (2011). Quality characteristics of chocolate-containing some fat replacer. Annals of AgriculturalScience, 56(2), 89-96.
  • Full, N.A., Reddy, S.Y., Dimick, P.S., Ziegler, G.R. (1996). Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of FoodScience, 61(5), 1068-1073.
  • Hartel, R.W. (2001). Crystallization in Food. Springer US, 326 S, USA.
  • Jahurul, M.H.A.,Zaidul, I.S.M., Norulaini, N.A.N., Sahena, F., Jinap, S., Azmir, J., Sharif, K.M. (2013). Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics. Journal of Food Engineering, 117(4), 467-476.
  • Jewell, G. (1972). Some observations on bloom on chocolate. International Chocolate Review, 27, 161-162.
  • Jin, J.,Hartel, R.W. (2015). Accelerated fat bloom in chocolate model systems: Solid fat content and temperature fluctuation frequency. Journal of the American Oil Chemists' Society, 92(10), 1473-1481.
  • Laustsen, K. (1991). The nature of fatbloom in molded compound coatings. Manufacturer Confectionery, 71(5), 137-144.
  • Liendo, R.,Padilla, F.C., Quintana, A. (1998). Characterization of cocoa butter extracted from Criollocultivars of Theobroma cacao L. Food Research International, 30(9), 727-731.
  • Lohman, M. H.,Hartel, R.W. (1994). Effect of milk fat fractions on fat bloom in dark chocolate. Journal of the American Oil Chemists’ Society, 71(3),267–276.
  • Lonchampt, P.,Hartel, R.W. (2004). Fat bloom in chocolate and compound coatings. European Journal of Lipid Science and Technology, 106(4), 241-274.
  • Minifie, B.W. (1989). Chocolate, cocoa and confectionery science and technology. Aspen Publisher, Gaithersburg, Maryland.
  • Narine, S.S.,Marangoni, A.G. (1999). Microscopic and rheological studies of fat crystal networks. Journal of CrystalGrowth, 198 (199), 1315-1319.
  • Nightingale, L.M., Cadwallader, K.R., Engeseth, N.J. (2012). Changes in dark chocolate volatiles during storage. Journal of Agricultural and Food Chemistry, 60 (18), 4500-4507.
  • Sonwai, S., Rousseau, D. (2008). Fat crystal growth and microstructural evolution in industrial milk chocolate. Crystal Growth and Design, 8(9), 3165-3174.
  • Sonwai, S., Rousseau, D. (2010). Controlling fat bloom formation in chocolate-I mpact of milk fat on microstructure and fat phase crystallisation. Food Chemistry, 119(1), 286-297.
  • Stortz, T.A.,Marangoni, A.G. (2011). Heat resistant chocolate. Trends in Food Science and Technology, 22(5), 201-214.
  • Talbot, G. (1999). Chocolate temper. In Industrial Chocolate Manufacture and Use, 3rd edition. Beckett ST(Ed.), 218-230 s, Oxford: Blackwell Science.
  • Talhat, A.M.,Lister, V.Y., Moggridge, G.D., Rasburn, J.R., lan Wilson, D. (2015). Development of a single droplet freezing apparatus for studying crystallisation in cocoa butter droplets. Journal of Food Engineering, 156, 67-83.
  • Timms, R.E. (2003). Interactions between fats, bloom and rancidity. In RE Timms (Ed.). Confectionery fats handbook. Properties, production and applications. Bridgwatre: The Oily Press.
  • Tisoncik, M. (2003). Chocolate Fat Bloom. The Manufacturing Confectioner, 65.
  • Zhao, H.,Bingol, G., James, B.J. (2018). Influence of non-fat particulate network on fat bloom development in a model chocolate, Journal of Food Engineering, 225, 12-17.
There are 29 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Kübra Bursa 0000-0001-5021-868X

Rusen Metin Yildirim 0000-0002-5125-1104

Doç. Dr. Ömer Said Toker 0000-0002-7304-2071

Kürşat Yağız 0000-0003-0824-5371

Early Pub Date May 2, 2023
Publication Date April 30, 2023
Published in Issue Year 2023 Issue: 50

Cite

APA Bursa, K., Metin Yildirim, R., Toker, D. D. Ö. S., Yağız, K. (2023). Çikolata Teknolojisinde Temel Problem: Yağ Kusması. Avrupa Bilim Ve Teknoloji Dergisi(50), 1-7. https://doi.org/10.31590/ejosat.1034674