When you indulge in a piece of chocolate, you probably don’t give much thought to the ingredients that go into making it. However, one ingredient that you may come across in the list of chocolate additives is polyglycerol polyricinoleate, commonly known as PGPR. This tongue-twisting compound plays an essential role in the production of chocolate and contributes to its smooth texture and mouthfeel.

In this article, we will explore what PGPR is, how it is made, and its significance in the world of chocolate.

WHAT IS POLYGLYCEROL POLYRICINOLEATE?

Polyglycerol polyricinoleate or PGPR is a food emulsifier derived from the seeds of the castor oil plant. With its excellent emulsifying properties, PGPR effectively combines fat and water-based ingredients, ensuring they remain mixed without separation. In chocolate production, PGPR plays a crucial role in creating a desirable smooth and creamy texture by effectively binding cocoa solids and cocoa butter together.

As an emulsifier, PGPR is denoted by the E number E476.E numbers are codes for substances used as food additives in the European Union. In the region, PGPR is permitted in cocoa-based confectionery and chocolates up to 5 g/kg.

HOW IS IT MADE?

Castor oil, which is produced from the seeds of the castor plant (Ricinus communis), is the primary source of PGPR. The oil contains ricinoleic acid, a fatty acid that undergoes esterification. Esterification is a chemical process that occurs when an organic acid (RCOOH) reacts with an alcohol (ROH) to produce an ester (RCOOR) and water.

In the instance of PGPR manufacturing, ricinoleic acid interacts with glycerol, a trihydroxy alcohol, to generate polyricinoleate. The hydroxyl (-OH) groups in glycerol are substituted with the carboxylic acid (-COOH) groups of ricinoleic acid during this process. Polyglycerol is then created by polymerizing glycerol molecules, which entails connecting glycerol units to form chains of variable lengths. The polymerization process is typically catalyzed by an acid catalyst or enzymes.

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The final step involves combining the polyricinoleate and polyglycerol. The polyglycerol chains intertwine with the polyricinoleate chains, forming a complex structure. This combination enhances the emulsifying properties of the final product.

The resulting PGPR is a yellowish, viscous liquid with excellent emulsification capability.

FUNCTIONS OF POLYGLYCEROL POLYRICINOLEATE (PGPR) IN CHOCOLATE

One of the most commonly used ingredients in chocolate is lecithin, which acts as a food additive to reduce viscosity, improve flow properties, and extend the shelf life of chocolate. However, many chocolate manufacturers prefer to use PGPR due to its lower cost compared to lecithin. Lecithin is a naturally sourced emulsifier typically extracted from soybeans and, to a lesser extent, from eggs. However, the extraction and refining processes for lecithin can be more complex, requiring additional steps. Similarly, cocoa butter, another commonly used emulsifier, is also expensive. By opting for PGPR instead of lecithin, chocolate manufacturers can reduce production costs without compromising the overall quality of the chocolate.

Viscosity control

During chocolate manufacturing, PGPR helps control viscosity, the resistance of a fluid to flow. Chocolate needs to flow smoothly during various production steps, such as tempering, molding, and coating. Proper viscosity allows for easier handling and manipulation of the chocolate, ensuring efficient and consistent production. Here is an example.

During the tempering process, chocolate is heated and cooled to specific temperatures to ensure the cocoa butter in the chocolate crystallizes properly. Properly tempered chocolate has a glossy appearance, a smooth texture, and a snap when broken.

Now if the viscosity of the chocolate is too low or runny, it becomes challenging to handle and manipulate. The chocolate may flow excessively, making it difficult to control during pouring, molding, or coating.

It may spread too thinly when poured into molds, resulting in uneven or fragile chocolate shapes. Similarly, when coating items like truffles or nuts, the thin chocolate may not adhere properly, resulting in inconsistent coatings.

On the other hand, if the viscosity of the chocolate is too high or thick, it becomes stiff and less fluid. This can impede the flow of chocolate during production processes. It may be challenging to pour the chocolate into molds or spread it evenly during coating. This can lead to irregular shapes, uneven coatings, and an overall unappealing appearance of the final product.

By incorporation PGPR during the manufacturing, the viscosity is controlled. Hence, the chocolate flows smoothly and consistently. This results in consistently shaped chocolates, uniform coatings, and an aesthetically pleasing final product. A 2013 study determined a 0.5% lecithin and 0.1% PGPR is best for viscosity and yield point for chocolates.

Emulsification

The main reason why PGPR is added to chocolate is because of its emulsification property.

We know that water and oil are two liquids that do not mix well, right? Well, ingredients in chocolate are no different.

Chocolate is a complex mixture of fat (cocoa butter) and water-based ingredients (sugar, cocoa solids, milk solids, etc.). These components have different polarities and do not naturally mix well. Without an emulsifier, the fat and water phases in chocolate would separate, resulting in an unstable and unappealing product. This is where PGPR functions.

PGPR’s emulsification effectiveness is attributed to its molecular structure, which provides a balance between hydrophilic and hydrophobic characteristics. This allows it to interact with both fat and water components, facilitating their dispersion and creating a stable emulsion.

PGPR works by reducing the surface tension between the fat (cocoa butter) and water phases in chocolate. The molecule contains hydrophilic (water-loving) polyglycerol chains and hydrophobic (fat-loving) polyricinoleate chains. When added to chocolate, PGPR orients itself at the interface between the fat and water phases. The hydrophilic polyglycerol chains of PGPR interact with the water molecules present in the chocolate, while the hydrophobic polyricinoleate chains interact with the cocoa butter, which is the main fat component. This dual interaction helps to create a stable and uniform emulsion.

This results in a homogenous mixture.

Preventing fat bloom

Preventing fat bloom is a secondary effect of PGPR’s emulsification properties. Fat bloom occurs when chocolate is exposed to temperature fluctuations, causing the cocoa butter to migrate to the surface, resulting in a whitish or grayish discoloration.

When chocolate is heated, the cocoa butter melts, resulting in fat bloom. As the fat melts, it uses capillary action to travel and migrate through the chocolate structure’s microscopic channels and gaps. This movement of melted fat inside the chocolate matrix can result in an uneven distribution of fat, giving rise to fat bloom.

Once the temperature decreases, the melted cocoa butter begins to solidify again. However, since the fat has moved and settled on the surface due to its migration, it recrystallizes there. The recrystallized fat forms a separate layer on the surface, giving the chocolate a whitish or grayish appearance.

By introducing PGPR into chocolate, the risk of fat bloom is reduced since it improves fat dispersion inside the product. This is accomplished by decreasing the surface tension of the fat and other chocolate ingredients. As a result, cocoa butter can diffuse more uniformly throughout the chocolate, lowering the possibility of fat migration and subsequent bloom production. Although PGPR is important in minimizing fat bloom, other factors such as storage conditions, temperature variations, and the specific chocolate formulation can all have an impact on the occurrence of bloom.

This blog post discusses more about fat bloom.

SAFETY OF PGPR TO HUMAN HEALTH

Many consumers are wary about the safety of food additives, especially if they seem more “chemical” than natural. And PGPR is no exception. PGPR is a synthetic compound, which can lead to skepticism about its safety compared to natural ingredients. However, it’s crucial to remember that not all synthetic substances are automatically harmful, and that includes PGPR.

And here’s why.

PGPR is approved for use as a food additive by regulatory agencies worldwide, including the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and other relevant authorities.

These agencies have reviewed the scientific evidence on PGPR and determined that it can be used safely in food products. To investigate the safety of PGPR, numerous toxicological studies have been undertaken. These studies looked into potential side effects such as acute toxicity, genotoxicity, carcinogenicity, and reproductive toxicity.

In one study, the carcinogenic potential of PGPR was assessed in rats and mice. For 80 weeks, 25 male and 25 female mice were fed diets containing 5% PGPR or groundnut oil. There was no evidence that PGPR causes cancer. PGPR also had no deleterious effects on growth, food intake, lifespan, or blood health.

Studies involving human subjects

During the mid 1960s, a study of PGPR involving human subjects was conducted. PGPR was consumed at levels up to 10g/day for 2 weeks. The study found no consistent adverse effects on various biochemical parameters, as well as no toxic effects on the liver and kidneys. These results indicate that the consumption of PGPR, even at higher quantities than typically consumed, does not have adverse effects on human health.

Consistent findings from various studies support the conclusion that PGPR does not present substantial risks to human health when consumed within approved limits. Regulatory bodies such as the FDA and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have established the Acceptable Daily Intake (ADI) for PGPR at 7 mg/kg body weight per day. In Europe, the European Food Safety Authority (EFSA) has set a higher ADI for PGPR at 25 mg/kg body weight per day. The ADI represents the maximum amount that can be safely consumed daily over a lifetime without causing adverse effects.

CONCLUSION

In conclusion, polyglycerol polyricinoleate (PGPR) is a food emulsifier derived from the seeds of the castor oil plant. It plays a crucial role in chocolate production by effectively binding cocoa solids and cocoa butter together, creating a smooth and creamy texture. PGPR controls viscosity, ensuring the chocolate flows smoothly during various production steps. It also acts as an emulsifier, preventing the separation of fat and water-based ingredients in chocolate, resulting in a stable and uniform emulsion. Moreover, PGPR helps reduce the likelihood of fat bloom, which can occur due to temperature fluctuations.

Regarding safety, regulatory agencies such as the FDA and EFSA have deemed PGPR safe for consumption within approved limits. Studies involving human subjects have found no adverse effects on health even at higher consumption levels. The ADI for PGPR has been established to ensure its safe use in food products.

Overall, PGPR is a valuable ingredient in chocolate manufacturing, contributing to its texture, stability, and overall quality.

The post What Is Polyglycerol Polyricinoleate (PGPR) In Chocolate? appeared first on The Food Untold.

Chocolate is one of the most popular food items in the world, especially among young children. But before it gets packed in a box, foil, or paper wrapping, it goes through a delicate process. Chocolate is made from dried, fermented cacao beans. Fermentation is the same process that produces flavors in fermented vegetables (such as kimchi) and dairy products (like yogurt). This works by using a beneficial microorganism that converts a carbohydrate into alcohol or acid.

In the case of cacao bean fermentation,  lactic acid bacteria (LAB) is one of the major microorganisms involved. Sure, cacao beans are fermented to enhance flavor, making them less astringent and significantly more flavorful than unfermented cacao beans. However, the flavor of fermented cocoa beans is not fully developed yet at this point. Moreover, fermented cocoa beans still have that overpowering vinegary taste and odor from acetic acid. This is because the work of acetic acid bacteria dominates the last phase of fermentation, wherein aeration increases.

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To produce the flavor we associate with chocolate, cocoa beans are roasted to produce flavor compounds while driving off the sour‐tasting acetic acid and ethanol. Not only roasting produces flavor, the process also preserves the intrinsic flavors during fermentation.

So happens during the roasting process? There are several physical and chemical changes that take place.

WHAT HAPPENS DURING THE PROCESS?

Roasting involves subjecting the fermented cocoa beans to dry heat at 248°F (120°C) to 320°F (160°C) for 30 minutes up to 60 minutes. The temperature and duration vary, depending on the form of the beans (whole, as nibs or liquor).

The heat used during roasting achieves mainly two things. First is the removal of the undesirable odor and taste. Volatile acids and other substances contribute to bitterness and acidity. Studies have found volatile substances such as aldehydes, ketones, pyrazines, alcohols, and esters. Fats, polyphenols, and alkaloids are compounds that undergo little change during roasting.

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The degree of changes depends on the roasting time and temperature, as well as the moisture loss during the process. Cocoa beans typically contain 2% final moisture content after roasting. Additionally, the low moisture reduces the number of microorganisms. This allows to produce food-grade products such as cocoa butter and cocoa powder.

The second and main objective of roasting is the activation of the Maillard reaction. In this reaction, the sugars and proteins in the cacao beans yield a complex array of flavor molecules that are linked with the flavor of chocolate. According to numerous studies, cocoa beans produce 200 to 600 flavor molecules during roasting.

Another product of the Maillard reaction is the development of desirable color. This starts to occur during the last part of the reaction. At this point, brown, low molecular weight pigments called melanoidins form, which is also responsible for the color of roasted coffee.

HOW IS IT DONE?

There are 3 methods of roasting cocoa beans: whole bean roasting, nib roasting, and liquor roasting. The form of the cocoa affects the temperature and duration.

Whole bean roasting is the traditional way of producing cocoa liquor (paste produced by grounding cocoa beans). In this method, the beans are first roasted before being winnowed to make it easier to remove the shells, which are cracked by high-impact speed against metal plates. A portion of the cocoa butter is lost as a result of the heat-induced migration of some of the fat into the shells throughout the process. This is especially crucial when dealing with broken or crushed beans.

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Many of the drawbacks of roasting whole beans are overcome during nib roasting.. This is because the shells are first removed before roasting. This also makes it possible to roast the nibs while treating them with an alkaline or sugar solution to enhance the flavor of some cocoa varieties.

In liquor roasting, thermal pretreatment is frequently used prior to winnowing. Before roasting, the nib is first ground to liquid. The main drawback of both nib roasting and liquid roasting is that the shell must be removed before it has been heated sufficiently to loosen it from the nib. This can lead to poor separation, especially with some cocoa varieties.

As a result, many different machines have been created for thermal pretreatment of the beans. These provide a high surface temperature that raises the internal moisture to the point where it evaporates, creating pressure inside the bean that separates the shell from the nib.

References:

M. Gibson (2018). Food Science and the Culinary Arts. Academic Press.

E. Afoakwa (2016). Chocolate Science and Technology. John Wiley & Sons, Ltd.

M. Wallert, K. Colabroy, B. Kelly, J. Provost (2016). The Science of Cooking: Understanding The Biology And Chemistry Behind Food And Cooking. John Wiley & Sons, Inc.

The post The Process Of Roasting Cocoa Beans appeared first on The Food Untold.

Cocoa powder is produced by removing fat from cocoa liquor, the liquid product after grounding cocoa nibs from the beans of the cocoa tree. This is done by pressing the cocoa liquor using a mechanical or hydraulic press. Cocoa liquor is naturally acidic mainly because it contains acetic and lactic acid. For this reason, the resulting cocoa powder is quite acidic. Its pH level ranges between 5.3 to 5.8.

The hydrogen potential or pH measures how acidic or basic a substance is. A pH of 7 is neutral; a pH lower than 7 is acidic; and a pH higher than 7 is basic or alkaline.

To counter the acidity of natural cocoa powder, an alkaline substance or alkalizing agent can be added before or after roasting of cocoa beans, producing Dutch-processed cocoa powder or alkalized cocoa powder. This process is called the Dutch process (or “Dutching”). Dutch chocolate maker Coenraad Johannes van Houten invented Dutching during the early 19th century.

Aside from decreasing the acidity, the Dutch process also makes cocoa powder darker brown than natural cocoa powder. This is the result of the neutralization of the acid in the cocoa powder. The more alkalizing agent used, the darker the color. Alkalized cocoa powder is also milder (less bitter) and has a more complex flavor profile. Caramel-like molecules such as furaneol, pyrones, pyrazines, and thiazoles are increased with Dutching. Natural cocoa powder, on the contrary, can be astringent and harsh, overwhelming the presence of other flavors.

Many consumers prefer alkalized cocoa powder than natural because it produces better looking and better tasting baked products. Today, alkalized cocoa powder is the main component in modern chocolate and a key ingredient in popular food items such as ice cream.

HOW IT IS MADE

All cocoa, beans, nibs, and liquor that has been treated with an alkali agent are referred to as “alkalized” or “Dutched.” The process entails soaking the cocoa nibs in an alkaline solution. The alkali is used to raise the pH of the beans or nibs from 5.3 to 5.8 to near neutrality at 6.8 to 7.5. This depends on the alkali used and the purpose of Dutching. Numerous alkalizing agents can be used to produce alkalized cocoa. Commonly used include potassium carbonate, sodium carbonate, and sodium hydroxide.

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The process usually aims to change the color and flavor of cocoa powder or cocoa liquor. And to enhance the dispersibility or suspension of the cocoa solids in water.

During the process, the alkali solution is sprayed into a drum after it has been charged with the nibs, and the drum is subsequently slowly dried at a temperature below 212°F (100°C).

USING ALKALIZED COCOA POWDER

Cocoa powder is a frequent ingredient for baking and for drinking with added milk and sugar. However, it is worth noting that the main change with Dutch-processed cocoa powder is that its acidity has been washed and neutralized. With a neutral pH, it does not react with baking soda.

Why?

Baking soda is simply alkaline and needs an acid to completely activate, whereas baking powder contains both an acid and a base. Hence, recipes that include baking soda (sodium bicarbonate) must also include an acid, such as cream of tartar. Hence, baking soda is often paired with natural cocoa powder to activate it.

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Recipes that use alkalized cocoa powder, often calls for baking powder, which, too, has a neutral pH.

Many chocolate recipes that do not call for a leavening agent can use both cocoa powder options. Either type of cocoa powder can be used in foods such as ice cream and sauces. Although there will still be changes in color and flavor when using natural versus alkalized cocoa powder.

The post What Is Alkalized Cocoa (Dutch-Processed)? appeared first on The Food Untold.

In bulk production of chocolate, milk or dark, conching is the endpoint or final operation. Basically, conching involves even distribution of cocoa butter within chocolate by mixing, agitating, and aerating. This is a very long process as it takes several hours to complete—8 to 36 hours. This depends on the machine or manufacturer preference. The conching temperature also varies. Generally, milk chocolates are treated at lower temperatures than dark chocolates.

But is conching chocolate important? The simple answer to this question is yes. Pure cocoa liquor has that typical chocolate taste that is bitter, acidic, and astrigent. Sure, this is a good choice for cooking. But for manufacturing chocolate bars or candies, there should be an extra step. Although the chocolate liquor already produced an emulsion after grinding and milling, the emulsion is not yet in its stable form. This is where conching comes in.

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Chocolate conching is important because it contributes to the development of flavor, viscosity, and final texture. To simply put, conching produces better tasting chocolate that melts smoothly in the mouth. The flavor development is influenced by the conching duration, speed, and temperature. The process also eliminates the unwanted bitter substances and off-flavors.

There are two fundamental types of conching processes: “wet” conching, in which all of the fat is added at the beginning, and “dry” conching, in which the fat level is maintained at around 23% during the majority of the operation.

If carried out properly, the process produces a liquid chocolate product called molten chocolate.

LINDT AND CONCHING

Conching was invented by Swiss chocolate maker Rudolf Lindt in 1879. Chocolate before the turn of the 20th century generally had granular texture and was gritty once solidified. It fact, it was hard to eat—you had to chew it. It would not melt in the mouth.

But Lindt turned chocolate a delicious treat when he forgot to turn off the mixing machine before leaving his factory on a Friday evening. The machine kept running over the weekend. Back to work on Monday morning, before his eyes was a silky smooth, shiny, and velvety melted chocolate. He was the first person to ever experience chocolate that melts in the mouth. Creating a much superior chocolate in terms of quality, Lindt introduced standards with the first melt-in-the-mouth- chocolate. Furthermore, he laid the foundation that revolutionized the chocolate industry.

Lindt’ original conche machine consisted of large stone rollers and granite trough, designed to stir and aerate the liquid chocolate. The conche’s design allowed sufficient surface area to let unwanted aromas to evaporate.

According to Lindt company, it is not certain whether his invention was intentional or not. But one thing is for sure though—conching makes better chocolate.

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To continue our discussion, let’s take a look at how conching is done.

THE CONCHING PROCESS

The conching process involves the use of coche. The word is derived from the latin word for ‘shell’. The reason for this is that the shape of traditional coche resembles that of a shell. In the modern chocolate industry, a typical conche consists of a large tank and 3 powerful intermeshing mixer blades. These blades provide the shearing and mixing action. The intense shear forces break down the clumps that form.

As the chocolate heats up, moisture escapes. This gives the chocolate the correct moisture balance, giving it a good melting texture. Conching also eliminates as much as 80% of the undesirable volatile aromatic compounds as heat mellows the flavor of the chocolate. In return, the amount of desirable volatiles increases with continuous heating and mixing as chocolate undergoes the Maillard reaction. Furaneol, pyrazines, and maltol give chocolates the caramel, roasted, and malty aromas during conching.

Conching times and temperatures vary, depending on the equipment and preference. Some manufacturers conche for 36 hours. The below table can be used as a guide.

As earlier mentioned, grinding and milling makes the chocolate an emulsion, but not a stable one. By conching the chocolate, the solid particles like sugar crystals, cocoa proteins, and carbohydrates are broken down into finer particles. The emulsion becomes stable and no longer gritty. Moreover, conching separates the hydrophilic particles so that cocoa butter may evenly coat each particle, resulting in the finished chocolate that melts smoothly.

Near the end of conching, two key ingredients are added in the chocolate: cocoa butter and lecithin, an emulsifier. The cocoa butter provides added lubrication for the sugar particles to make the mixture creamy and fluid, not pasty when it melts in the mouth. While lecithin assists in coating the sugar granules, which reduces the need for additional cocoa butter. The emulsifier and fat give chocolate a suitable viscosity prior to tempering.

References:

V. Vaclavik. E. Christian (2014). Essentials of Food Science (4th edition). Springer.

M. Gibson (2018). Food Science and the Culinary Arts. Academic Press.

E. Afoakwa (2016). Chocolate Science and Technology. Blackwell Publishing.

The post Chocolate Science: Is Conching Important? appeared first on The Food Untold.

Has this ever happened to you: you opened up a pack of chocolate only to find a whitish coating on the surface? Unappetizing, right? Well, some people wonder if chocolate in this state is still edible. Well, we cannot really blame them though. Besides, this change in appearance is considered a major quality defect in the confectionery industry. It leads to loss of gloss, bright color and smooth appearance in chocolate products. Obviously, these may affect consumer preference. Luckily, the white coating is not some work of spoilage microorganisms—it is not moldy. So, yes, chocolate with whitish coating is safe to eat. But how does it form though?

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That whitish coating form is chocolate blooming. Chocolate blooming is either fat or sugar bloom. Let’s see what causes both types of chocolate blooming to form.

FAT BLOOM

Fat bloom is most common. This usually happens when the chocolate is stored in an area where the temperature fluctuates constantly. The temperature changes encourage the cocoa butter to melt and resolidify. Here’s what exactly happens here. As the fat melts, it moves and migrates through capillary action. Then, it recrystallizes as it settles to the surface as what looks like whitish coating.

Fat bloom is what forms when you leave a chocolate candy in the car. When the chocolate melts and cools, the fat separates from the rest of the ingredients and rises to the surface.

However, fat bloom can be prevented by storing chocolate at a temperature of 59–64°F (15–18°C). It is a must that the temperature must be held steady in this range to prevent melting and resolidification.

Aside from fluctuating storage temperature, poor tempering is also a reason for fat bloom. Tempering is careful heating and cooling chocolate to stabilize it and create a glossy and smooth finish. This is achieved if there are sufficient number of stable polymorphic form V. Cocoa butter has six crystal forms or polymorphs (form I-VI). Form VI is the most stable. If tempering is poorly done, the cocoa butter crystallizes uncontrollably, forming white moldy finish on the surface of the chocolate.

When tempering dark chocolate, melt it at 115-120°F (46-49°C) and then cool with constant stirring to 82-84°F (28-29°C) to form nuclei for growth of predominantly stable crystals. After that, reheat the chocolate at 88-90°F (31-32°C) to melt the unstable crystals. The subsequent cooling must be controlled—not too rapid to produce only stable crystals and prevent fat bloom.

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In some chocolates, higher ratios of cocoa butter are used to make thinner chocolate. In such cases, a small amount of lecithin (up to 0.5%) is added to prevent bloom.

SUGAR BLOOM

The less common type of chocolate bloom. Sugar bloom can be distinguished by the rough, grainy coating on the surface. If you touch it and it does not disappear, that confirms it. Otherwise, it is fat bloom. Storing chocolate in a humid environment, like your refrigerator at home, mainly causes sugar bloom.

When the area is humid, the chocolate absorbs moisture from the atmosphere. And this also draws out the sugar. The condensation on the surface of the chocolate causes the sugar to absorb the moisture. When the moisture evaporates, the sugar dries and recrystallizes leaving behind whitish grainy texture on the surface.

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Sugar bloom is even more likely if the ingredient used in making chocolate is more hygroscopic (such as brown sugar), substances that absorb moisture from the air.

The best way to prevent sugar bloom is placing chocolate in an air-tight container and then storing it in a cool, dry place. Chocolate that has bloomed may not be fixed, but it can still be used in recipes that call for melted chocolate.

So that’s about it.

This post focuses on what causes chocolate bloom and how it forms. If you are someone from the manufacturing industry, and want to know further, this review on the formation process of bloom and its influencing factors will definitely help.

References:

M. Wallert, K. Colabroy, B. Kelly, J. Provost (2016). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons, Inc.

M. Gibson (2018). Food Science and the Culinary Arts. Academic Press.

E. Afoakwa (2016). Chocolate Science and Technology. John Wiley & Sons, Ltd.

The post What Is Chocolate Blooming? Is It Safe? appeared first on The Food Untold.

Are you here to perfect your hot chocolate bombs? Was the chocolate soft, not shining, and just crumbled the last time you made it? Or you just want to know what exactly chocolate tempering is? When it comes to making chocolate-based products, especially candies, tempering is the most important yet delicate part of the process. Without the proper knowledge to execute it, you won’t be making glossy chocolates that snap.

What is the principle behind tempering chocolate?

Some people think melting chocolate and tempering chocolate are the same thing. But there is a fine line between them.

When we melt chocolate, the heat makes its fat molecules (cocoa butter) separate. Melting chocolate contains only a small amount of cocoa butter. But it is largely responsible for the structure, and appearance of the final product. Without proper tempering, the molecules or crystals move in different ways, and form in different sizes, and they usually result in undesirable characteristics such as:

• Uneven texture
• “Bad snap”
• Dull finish
• With white coating
• Melts easily

The idea of tempering is manipulating how the crystals behave by controlling the temperature and time to produce better quality chocolates. The crystals in the cocoa butter can crystallize into 6 different forms (called polymorphs in chocolate chemistry). Each polymorph forms and melts at different temperatures (See below table).

What you want to achieve here is to form the most stable crystals as much as possible. Yes, there should be more formation of V as it creates the best quality chocolate. This can only be achieved by proper tempering.

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How properly tempered chocolate exactly looks like?

When you temper chocolate, you heat the chocolate to melt the crystals. Then allow it to cool at room temperature. Cooling it allow IV and V crystals to form. And then heating it at a temperature below the melting point of form V. This way, all the V crystal forms are only left in your chocolate. VI is the most stable. But why should we target V crystals? Well, polymorph V has a more ordered crystalline structure than other polymers. Here, the crystal matrix is more compact. This pushes the cocoa solids and the sugar to the surface of the chocolate. These particles are responsible for the formation of whitish appearance called chocolate bloom on the surface, but not the interior.

When you heat your chocolate above 96°F (35°C) at this point, you could destroy these precious V crystals, allow other forms, and disrupt the temper in your chocolate. This is why it is important to have a thermometer when tempering chocolate. Learn how to calibrate your food thermometer.

If you properly tempered your chocolate, your finished product should be:

• Glossy
• Smooth
• Has “Good snap”
• No white coating
• Even color
• Firm

Enjoying this post? Check out more Science-based food posts like this on Feedspot.

When should you temper?

Tempering is a process necessary for real chocolate. It should only contain cocoa butter—not chocolate that has been mixed with fat other that cocoa butter. Also, it is not necessary to temper chocolate when it is used as an ingredient in a recipe.

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When you are making hot chocolate bomb, it is especially necessary to temper your chocolate so it won’t be soft and is able to hold its shape. Chocolate makers prefer dark chocolate than milk or chocolate since it is easier to temper and more stable.

The post How Does Tempering Chocolate Exactly Work? appeared first on The Food Untold.

While people, chocolate lovers in particular, call it white chocolate, it may not be really chocolate. Keep reading to know why.

Chocolate is everyone’s favorite sweet treat. In the United States alone, the chocolate comprises around 60% of the entire confectionery industry, with sales of $21.1 billion yearly, according to National Confectioners Association . The chocolate industry around the world is worth roughly $100 billion.

The chocolate is sold in various forms. It can be added to beverages as flavoring or be topped on different kinds of desserts such as cakes or cookies. But chocolate mainly comes in the form of a bar—the ever popular chocolate bar.

The chocolate bar comes in three different varieties: dark chocolate, milk chocolate and white chocolate (or is it?).

The chocolate bar is classified according to the amount of cacao solids it is made of.

Cacao solids?

Cacao solids is the non-fatty portion that you extract from cacao seeds. It is what makes your chocolate bar dark brown.

In order to be called dark chocolate, it must contain around 70- 85 % cocoa solids, as per United States Department of Agriculture (USDA). Most chocolate bars that we found in stores, convenient stores and at the mall come in this form.

The milk chocolate, like the name suggests, contains milk. In order to be called one, it has to contain at least 12% milk solids. Adding milk adds a creamier texture and smoother mouthfeel, that makes it more loved especially by the young ones.

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Unlike dark chocolate, milk chocolate only has to have around 10% cocoa solids. That’s the minimum!

What about white one?

Dark chocolates and milk chocolates do have cocoa solids in various amounts but white chocolates don’t.

To make white chocolate, you only need cocoa butter, sugar and milk solids. During processing of white chocolate, the cocoa butter is separated from cocoa solids (later used to make dark chocolate or the milky one) by pressing cocoa nibs. Some manufacturers add other ingredients (never cocoa solids) to make their white chocolates distinct.

Government agencies in every country regulate the term white chocolate. Most make sure white chocolate contain at least 20% cocoa butter.

Ever wondered how white chocolate can keep itself solid at room temperature (20–22 °C)?

Because the melting point of cocoa butter is high enough— about 35 ºC with softening around 29-32 ºC

And since your white chocolate has no cocoa solids, it only has trace amounts theobromine and caffeine that normally keep you awake and alert.

By the way, according to Merriam-Webster.com, chocolate is defined as a food prepared from ground roasted cacao beans.

(Not from cocoa butter). Convinced?

The post Is White Chocolate Really Chocolate? appeared first on The Food Untold.