Draft:Heat resistant chocolate
Heat resistant chocolate melts above the usual temperature of 33–34 °C (91–93 °F). It retains its shape, structure and snap while maintaining textural qualities.[1]
Heat resistant chocolate has become a major area of research in the chocolate industry as of 2022.[1]
History
[edit]In the early 2000s, most research was done in the research and development wings of major chocolate makers, such as Hershey's, Mars and Mondelez. The scientific principles behind chocolate meltability and polymorphism were not studied until the latter part of the 2000s, where the piecemeal approach gave way to a more collaborative scientific process.[1]
Characteristics
[edit]It is defined as chocolate that does not adhere to wrappers at 30 °C (86 °F), maintains its shape at temperatures of 35 °C (95 °F) and does not stick to hands at 40 °C (104 °F).[1]
Chocolate melting
[edit]The desirable melting point of chocolate, and its ability to have a brittle snap at room temperature, are due to the relatively narrow melting point of cocoa butter. Cocoa butter is a major component of chocolate.[2]
Cocoa butter consists of triacylglycerols (abbreviated as TAGs) consisting of three main fatty acids: oleic acid, stearic acid and palmitic acid joined by a glycerol backbone.[2] These TAGs have a property of polymorphism,[2] and are responsible for the 33.8 °C (92.8 °F) melting point of chocolate.[1]
In cocoa butter, a relatively high number of these fats are solid at room temperature. On a microscopic level, cocoa butter is a mass of tiny crystals made of these solid fats, suspended in a liquid fat matrix. When warmed, the ratio of solid to liquid decreases, softening the cocoa butter.[2]
Potential mechanisms
[edit]Modifying the fat phase of chocolate is a potential way heat resistant chocolate can be developed.[2]
Markets
[edit]Heat resistant chocolate is important for selling chocolate in tropical and sub-tropical areas, which as of 2022 were growing markets.[1] These areas have had low chocolate consumption, despite being responsible for the majority of cocoa production.[3]
It is also important for enrobing.[1]
See also
[edit]References
[edit]Further reading
[edit]Sources
[edit]- Suri, Twinkle; Basu, Santanu (2022). "Heat resistant chocolate development for subtropical and tropical climates: a review". Critical Reviews in Food Science and Nutrition. 62 (20). doi:10.1080/10408398.2021.1888690.