COCOA BUTTER

Crystallization, Tempering, Bloom

Oleh: Yuli Witono

Plan
Lipid structure, crystallization & polymorphism Tempering theory & practice Bloom

Fatty Acids
Stearic acid 18 carbon carboxylic acid linear molecule

Oleic Acid 16 carbon carboxylic acid single double bond puts a kink O C HO

Fatty Acids in Cocoa Butter

26 wt% 34 wt% 35 wt% 16:0 18:0 18:1 Palmitic acid Stearic acid Oleic acid

plus about 5 others

Asam Lemak

Gliserol

Asam Lemak

Triglycerides take on a tuning fork configuration

Homogeneous Nucleation

T>Tmelt
True melt

T=Tmelt

T<<Tmelt supercooling
Crystal lattice

Crystal embryos

Heterogeneous Nucleation

T>Tmelt
True melt

T=Tmelt
Nucleation

T<Tmelt less supercooling

Crystal lattice

100% solid
Solid Fat Content

SFC is a function of temperature SFC is a function of temperature history SFC is a function of time SFC is a function of composition

100% liquid cold Temperature hot

Polymorphism

Molecular packing can vary by angle of tilt...

and by chain packing

Consequently there are several types of triglyceride crystal

I II III IV V VI
More dense

sub- '2 '1

Higher MP

17.3oC 23.3oC 25.5 C 27.3oC 33.8oC 36.3oC

o

More desirable

Key Facts
Desirable forms have a high melting point The higher melting point, the more stable More stable fats are more dense More stable forms are slow to form Like crystals will grow from like Cocoa butter can convert from a less to more stable form

 As the oil cools the fat molecules slow down Eventually try to stop in contact with another molecule (crystal lattice) It takes time to get into optimal position (most dense) Pre-existing nuclei can help form a template

Rapid cooling leads to a less well ordered structure!

Cocoa butter
Cocoa butter is largely triglycerides There has several stable crystal polymorphs Good chocolate can only be made from the stable crystals

Tempering
Tempering is a time-temperature process ensure the formation of chocolate in the right crystal habit In practice this means we want 1-2% solids at ~32oC which will act as seeds when the melt is cooled

Why 32oC?
I II III IV V VI sub- '2 '1 17.3oC 23.3oC 25.5oC 27.3oC 33.8oC 36.3oC

Tempering
Why temper ?
Demolding Snap Gloss Resistance to bloom

Temperature and time control

Tempering Sequence
50oC Melt Cool - no crystallization Form mix of crystals Melt out unstable polymorphs 32oC 27oC time 30-32oC

temperature

Tempering Practice
Hand tempering Batch tempering Continuous tempering Temper meters

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Hand Tempering
Melt fat Pour melt onto slab and work with spatulas Return semicrystalline batch back to warm melt Mold chocolate Melt
Cool - no crystallization Form mix of crystals Melt out unstable polymorphs

Kettle Tempering

Melt Cool - no crystallization Form mix of crystals Melt out unstable polymorphs

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3-stage Tempering Machine

Tempering
Tempering is a process to ensure the formation of stable crystals Tempering is a time-temperature process Tempering can be done as a batch or continuous process Degree of temper can be measured from a cooling curve

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What is bloom?
White moldy appearance at the surface Major reason for product failure NOT a health hazard Often caused by large fat crystals growing from the surface and scattering light

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Types of Bloom
High temperature bloom Low temperature bloom Fat migration bloom

High Temperature Bloom

Fat is stored hot enough to melt (~35oC) Fat resolidifies and is no longer tempered Untempered chocolate rapidly grows bloom U se a high melting fat if you cant be certain of distribution temperature

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Low Temperature Bloom

In well tempered chocolate stored below its melting point Associated with V to VI transition Occurs faster at high temperatures (esp. if temp. cycles) Reduce storage temperature

Migration Bloom
The movement of fat from an enrobed center to the surface Dissolves some cocoa butter and carries it to the surface Cocoa butter recrystalizes at the surface

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How to avoid bloom

Temper the chocolate properly Store cool Add butter-fat Add emulsifier (e.g. sorbitan monostearate)

Bloom
A moldy white deposit on the surface Large fat crystals formed by migration and recrystallization Not a health hazard but it is a cause for product rejection Avoid by good tempering and controlled storage

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References
http://www.courses.psu.edu/fd_sc/fd_sc400jnc3/lipids/Te mpering.ppt Osborn, H.T. and Akoh, C.C., 2002, Structured Lipids Novel Fats with Medical, Nutraceutical, and Food Applications, Comprehensive Reviews in Food Science and Food Safety, Institute of Food Technologists, Vol 1: 93-102. Seddon, J.M. and Templer, R.H., 1995, Polymorphism of Lipid-Water Systems, Department of Chemistry, Imperial College, Exhibition Road, London SW7 2AY, U.K.:97160

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