Study of the Influence of Emulsifiers on the Microestruturation of Dark Chocolatte.

Abstract

The present Masters dissertation project is a natural extension of the investigation line at LEPPbio/FEQ/UNICAMP that, since 2000 evaluates the effect of variations in the lipid phase composition (mixtures of cocoa butter and CBSs) on the polymorphism and stability of chocolates microstructure and the required process conditions adjustments. This research proposes to investigate the effects of the amount and of the type of emulsifiers (lecithin and PGPR) on the crystallization kinetics during tempering of a mass that corresponds to a dark chocolate formulation. Chocolate bars will be manufactured according to standard practices and submitted to snap test and to particle size distribution determinations. The viscosity of the mass and the crystallization kinetics (measured as solids content increase and modeled in terms of induction time and maximum solids content) will be monitored during tempering. Surface Response Methodology will be used to select the formulation that simplifies the process requirements and produces high quality chocolates. Samples obtained under this condition will be submitted to complementary characterizations, using DSC, X-Rays analyses or polarized light microscopy.