Abstract
The aim of this study was the quantification of the effect of the cocoa fat content on the wetting characteristics and surface free energy of different chocolate compositions. On the market, there are many different types of chocolate products which differ both in the sensory and physico-chemical properties together with their raw material compositions and the contents of the individual components. This paper focuses on differences in the use of different types of fats - cocoa butter, milk fat, equivalents or cocoa butter substitutes in chocolate products. Studied samples (prepared at Carla, Ltd. Company) were followed by static contact angles of wetting measurements and by calculated surface free energies. There were investigated the effects of fat content and used fat types of the chocolate products on their final wettabilities and resulting surface free energies. There was found a linear dependence between total fat content and the surface free energy, which was gradually increasing with increasing fat content. Additionally, there were performed TG DTG and NIR spectrometry measurements of the tested materials with the aim to determine the melting point of studied fats used, as well as to determine and identify individual fat components of chocolate products which may affect the resulting value of surface free energy.
Highlights
Chocolate is unique as a food in that fact which is solid at normal room temperatures it melts in the mouth
The aim of this study was the quantification of the effect of the cocoa fat content on the wetting characteristics and surface free energy of different chocolate compositions
This paper focuses on differences in the use of different types of fats – cocoa butter, milk fat, equivalents or cocoa butter substitutes in chocolate products
Summary
Chocolate is unique as a food in that fact which is solid at normal room temperatures it melts in the mouth. In order to make this powder disperse better in the hot water or milk, the Dutch treated the cocoa beans during the roasting process with an alkali liquid This has subsequently become known as the Dutching process. In 1880 Rodolphe Lindt, in his factory in Berne in Switzerland, invented a machine which produced a smoother, better tasting chocolate (Becket, 2008) This machine was known as a conche, because its shape was similar to the shell with that name. It consisted of a granite trough, with a roller, normally constructed of the same material, which pushed the warm liquid chocolate backwards and forwards for several days. The following equation has been proposed, which is applicable to systems in which only dispersion forces are common to both phases:
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