Production and application of crystal seeds of soybean and palm kernel hardfats base added with D-limonene in chocolate: evaluation of technological effects and microbial inhibition

Abstract

Technological problems, such as insufficient pre-crystallization (tempering) contribute to the loss of quality of chocolate. Another issue of importance to public health is the occurrence of Salmonella outbreaks. Both problems can result in considerable damage to chocolate processing. The aim of this project is the use of D-limonene in chocolates, seeking an innovative application with technological and microbiological purposes. From a technological point of view, this monoterpene would compose the seed crystals produced with fully hydrogenated fats (hardfats) to be applied in chocolate (seeding) to accelerate the polymorphic transition to ² crystals (more stable). By this technique, it would be possible to accelerate or make unnecessary the tempering step of chocolate. From a microbiological point of view, it is proposed to evaluate the application of D-limonene as a natural antimicrobial product since studies proved the effectiveness in the inhibition of Salmonella growth. To this end, seed crystals produced by spray cooling from cocoa butter, soy and palm kernel hardfats will be produced under predetermined conditions. Tests for applying those particles will be performed on chocolate with preset dimensions and concentration of the seeds for incorporation as nucleating agents in bittersweet chocolate. Techniques involving X-ray diffraction, microscopy will be applied to evaluate the crystallization of the seeds and chocolates analytical. Finally, tests in vitro of the anti-Salmonella capacity of D-limonene pure and applied on chocolate in the proportions to be used in the crystallization seeds will be performed. (AU)