Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate

Sebastien Weiller,Tadao Tanabe,Yutaka Oyama

doi:10.4236/wjet.2018.62015

Sebastien Weiller, Tadao Tanabe + Show 1 more

Open Access

https://doi.org/10.4236/wjet.2018.62015

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Abstract

Chocolate is widely enjoyed in many sweets and foods all over the world. In cocoa butter, fatty acids combine together and give cocoa butter 6 different types of crystals: γ, α, β’(III), β’(IV), β(V) and β(VI). In the industry, the β(V) form that is required, is metastable and gives chocolate its marketable properties. The β(VI) form is also stable but not desirable, because of fat bloom. The objective of this study is to characterize these polytypes by terahertz(THz) spectroscopy. THz spectroscopy is expected to be a new tool in food industry, as THz energy corresponds to collective molecular macro-vibrations. Two chocolates from different factories were inspected with optical microscope, X-ray diffraction (XRD) and THz spectroscopy. Optical microscope showed different surface aspects, XRD showed the same species in the two brands and THz spectroscopy showed different features. These differences may be due to fatty acids combination of chocolate.

Highlights

Chocolate is an organic edible compound that is made from cocoa bean
Two chocolates from different factories were inspected with optical microscope, X-ray diffraction (XRD) and THz spectroscopy
Optical microscope showed different surface aspects, XRD showed the same species in the two brands and THz spectroscopy showed different features

Summary

Introduction

Chocolate is an organic edible compound that is made from cocoa bean. It is widely preferred in many sweets and foods all over the world. The average composition of the chocolate is 54% carbohydrates, 27% fats, 9% fiber, 6% proteins and 1% water [1] These fats come from cocoa butter, which is mainly made of three fatty acids: 34.5% of oleic acid O (mono-unsaturated), 26% of palmitic acid P (saturated) and 34.5% of stearic acid S (saturated). It is those fatty acids that confer cocoa butter, and chocolate, its polytypes properties. The β(VI) form is stable and has a melting point higher than the β(V) form It is not desired, because of the aspect if giving to the chocolate: fat bloom. Unlike XRD, THz spectroscopy is not hurting for human tissues, due to its low energy The goal of this study is to try to characterize the different polytypes combination of cocoa butter in chocolate with THz spectroscopy

Materials and Methods

Results and Discussion

Conclusion