Abstract
Fat bloom is an outstanding quality defect especially in filled chocolate, which usually comprises oils of different origins and with different physical properties. Dark chocolate pralines filled with nougat contain a significant amount of hazelnut oil in their center and have been reported as being notably susceptible to oil migration. The current study was designed to test the assumption that a targeted crystallization of nougat with cocoa butter seed crystals is an appropriate technological tool to reduce filling oil transfer to the outside of the praline and, hence, to counteract chocolate shell weakening and the development of fat bloom. For this purpose, the hardness of nougat/chocolate layer models and the thermal properties of chocolate on top of nougat were analyzed during storage at 23 °C for up to 84 days. Pronounced differences between layer models with seeded nougat and with control nougat that was traditionally tempered were observed. The facts that chocolate hardness increased rather than decreased during storage, that the cocoa butter melting peak was shifted towards a lower temperature, and that the hazelnut oil content in the chocolate was reduced can be taken as explicit indicators for the contribution of seeded nougat to the fat bloom stability of filled chocolate.
Highlights
One of the key quality attributes of dark chocolate is its appearance and, a smooth and glossy surface
The main driving force behind fat bloom is the transformation of ßV cocoa butter crystals into the ßVI polymorph which, for instance, occurs when a small amount of cocoa butter is released from the chocolate matrix and recrystallizes at the surface [1,2,3]
The current study aimed to evaluate whether a targeted pre-crystallization of dark nougat with cocoa butter crystals could be an innovative technology to enhance the long-term physical stability of filled confectionery products
Summary
One of the key quality attributes of dark chocolate is its appearance and, a smooth and glossy surface. The main driving force behind fat bloom is the transformation of ßV cocoa butter crystals into the ßVI polymorph which, for instance, occurs when a small amount of cocoa butter is released from the chocolate matrix and recrystallizes at the surface [1,2,3]. The situation becomes even more complicated when fats or oils other than cocoa butter are present in the system These may either be comprised in the chocolate formulation or may be part of a second system that is in close contact with the chocolate. The current study aimed to evaluate whether a targeted pre-crystallization of dark nougat with cocoa butter crystals could be an innovative technology to enhance the long-term physical stability of filled confectionery products
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