ppt课件-componentsandcompositions-universityatbuffalo.pptVIP

Colloid and surface phenomena aspects of Chocolate Chin Kok Ooi Teck Yu Sia Anshu Verma Shushan Munshi Introduction Chocolates has a wide variety and found in common places Has to meet consumer need Types of chocolates Good for health Marketing Designing chocolates Energy Size Price Efficiency Legal requirements Advertisement Components and Compositions The ingredients of chocolate Cocoa, cocoa butter, milk and sugar Additional ingredients Lecithin(emulsifier) and flavoring agents Cocoa and Cocoa butter Both are obtained from the seeds of ‘Theobroma Cocoa’. ‘Cocoa beans’ grow in pods. Cocoa and Cocoa butter General compositions of cocoa bean Cocoa and Cocoa butter Alkaloids Theobromine and caffeine Theobromine – 3,7-dimethyl-xanthine Caffeine – 1,3,7-trimethyl-xanthine ‘Cocoa red’– is formed during the drying of the beans by the action of enzymes on the glucosides. Cocoa and Cocoa butter Special characteristics of cocoa butter: The melting point of cocoa butter is between 32°C and 36°C. In spite of low melting point, cocoa butter is hard and brittle at normal room temperature. Help to prevent ‘fat bloom’ Milk Compositions of cow milk Milk Compositions of lipids in milk Sugar Sucrose Combination of ‘glucose’ and ‘fructose’ Sugar bloom Chocolate manufacturing process Major function of these processes Fermenting and drying Removal of adhering pulp Removal of moisture Roasting Critical for flavor development Winnowing Removal of seed coat Size selection of nibs Milling Release of fat from cells Major function of these processes 5. Cocoa manufacture Production of additional fat (cocoa butter) 6. Refining Grinding of sugar particles 7. Conching Reduction in viscosity 8. Tempering Pre-crystallization process Chocolate flow properties Chocolate exhibits non-Newtonian properties For Newtonian fluid: For Bingham fluid: Steiner’s model for chocolate - adapted from Casson’s model for printer’s ink Factors affecting the flow properties of chocolate Fat content: Lecithin