New chocolate technology on improvement of physical properties

Abstract

To control and improve crystallization of Form V of cocoa butter, which is a main ingredient in the fat phase of chocolate, and fat bloom stability, we developed a new crystal seeding method using a crystal powder of the β₂ form of BOB (2-oleoyl-1, 3-dibehenoylglycerol). The BOB β₂ seeding can easily control the preferable polymorphic crystallization instead of a tempering process used in the chocolate industry. BOB β₂ has a triple chain length structure and subcell packing of T_//, which is same as Form V of cocoa butter. In addition, BOB β₂ does not melt at higher temperature than the melting point of chocolate because its melting point is 51.4°C. From this reason, the 5% seeding of BOB β₂ completely prevents the fat bloom formation on the surface of chocolate products even after heating at 38°C. The application of this method is practically used in the domestic chocolate industry.