Control of Crystallization and Physical Properties of Fats in Chocolate

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  • チョコレートにおける油脂の結晶制御と物性
  • チョコレート ニ オケル ユシ ノ ケッショウ セイギョ ト ブッセイ

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<p>Chocolate is a solid colloid dispersed cacao-mass, consisting of mainly sugar and milk powder in cocoa butter. All physical properties of chocolate come from those of cocoa butter. Six different types of crystals, so called polymorphs, appear in cocoa butter, and the texture of chocolate depends on each polymorph. The deliciousness of chocolate is closely related to the control of the polymorphic crystallization into form V. Therefore, the crystallization into form V of cocoa butter is the key for delicious chocolate. The manner of temperature control, called ‘tempering’, is well known as the unique crystallization method for form V. The phenomenon of blooming represents a deterioration of chocolate. This is the change of the surface of chocolate from dark brown to white due to periodic changes in temperature or the passage of several months at constant temperature. The whiteness index has been employed for measuring the degree of blooming on the surface of chocolate.</p>

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