Confectionery products

1
Confectionery products

• Textural degradation
• moisture absorption
• rubbery -gt crystalline state
• stickiness -gt graininess
• Off-flavors
• oxidation in aerated products

2
Chocolate

• Texture
• fat bloom
• fat recrystallization
• sugar bloom
• sucrose crystallization
• Off-flavors
• oxidation

3

• Fat bloom
• improper tempering
• form unstable crystals, conversion to stable
  state
• T fluctuations during storage
• melting and recrystallization
• migration of melted fat and recrystallization on
  the surface

4

• Related to six (I-VI) polymorphic forms of fat
  crystals in cocoa butter
• conversion to a more stable state
• conversion of ?-V -gt ?-VI
• occurence of white haze on the surface, brittle
  texture

5

• Polymorphs in cocoa butter
• Polymorph Tm (C)
• ? I 17.3
• ? II 23.3
• ?2-2 III 25.5
• ?1-2 IV 27.5
• ?2-3 V 33.8
• ?1-3 VI 36.3

6

• constant and cool storage temperatures
• ingredients to prevent conversion of
• ?-V -gt ?-VI
• milk fat, lecithin

7

• Prevent crystallization
• sugar crystallization (powders, candies)
• ice cream (lactose)
• Prevent recrystallization
• chocolate (fat bloom)
• ice cream (coarseness)

8

• Storage
• low temperatures
• constant temperature
• no fluctuation
• prevent moisture absorption