Structure-fracture relationships in chocolate systems

Combining fracture mechanics and rheology to investigate the impact of micro-aeration on chocolate oral processing

This study presents a rigorous mechanical characterisation investigation on milk chocolate with varying porosities, at different temperatures and strain rate levels. Uniaxial compression tests at temperatures varying from 20 °C to 30 °C were performed to measure the bulk properties of chocolate as a function of porosity and temperature. Fracture experiments were also conducted to compute the fracture energy at temperature levels between 20 °C and 30 °C for all tested samples. Additionally, rheological experiments are conducted to compute the viscosity of the different chocolates at 37 °C. This combined experimental analysis of solid mechanics, fracture mechanics, and rheology aims to define the impact of temperature and chocolate's phase change from solid to liquid on its mechanical properties. Moreover, the impact of micro-aeration on the relationship between material properties and temperature is discussed. The results demonstrate a significant impact of both temperature and micro-aeration on the chocolate's material properties; fracture stresses decrease with micro-aeration due to the presence of micro-pores creating weak links in the chocolate matrix, the critical strain energy release rate decreases with micro-aeration at temperatures up to 25 °C and increases at temperatures above 30 °C. Finally, the viscosity at 37 °C increases with increasing porosity due to the obstruction of the flow by micro-pores acting as "solid" particles. The results highlight how the impact of micro-aeration on the material properties of chocolate alters as the testing temperature rises and the material changes phase. The relationships between the micro-aeration and material properties and the dependence of temperature on the different mechanical properties are used to explain the difference in textural attributes as obtained from temporal dominance sensation tests. This study seeks to contribute valuable insights into the field of chocolate technology, emphasizing the need for a combined engineering approach to understand the structural breakdown of chocolate during oral processing as mechanisms such as chewing, melting, mixing and shearing occur.

Ultrasonic agglomeration of model flour systems: Process parameter-product physico-thermal property relationships

Ultrasonic compression was applied to wheat flour to create an agglomerated and compacted model food system. This novel process combines physical compression with ultrasonic vibration to permanently weld particles together, thereby producing a robust compact. Fundamental relationships among operating parameters, energy imparted to the specimens, and physical properties of the agglomerated products were developed. Integrated agglomeration energy was determined to be a linear function of percent maximum horn amplitude and ultrasonication time, and integrated energy in turn influenced product physical properties, such as density and fracture strength, in highly significant linear relationships. Microscopic, computer tomographic, and differential scanning calorimetric analyses confirmed progressive compaction of and thermal stability changes in the flour matrix with increased processing energy. Specimens agglomerated at higher energy levels were furthermore demonstrated to have higher fracture strength than conventionally (pressure-only) compressed specimens despite similar densities, due to the robust interparticle bridging produced by agglomeration. PRACTICAL APPLICATION: Ultrasonic agglomeration represents a potential improvement over standard compression in the manufacturing of meal-supplementing energy bars. Ultrasonic agglomeration effectively adheres particles together without incorporation of low-nutrient- density syrups and binders. Agglomerated and compacted products also have superior mechanical stability, which can improve texture and physical stability during product handling.

Effect of particle size distribution on rheological properties of chocolate

This study focused on the influence of the particle size distribution (PSD) of ingredients used for chocolate preparation (cocoa powder and sugar) on viscosity of model chocolates with different fat contents. Model chocolates with varying PSDs and two particle size ratios (cocoa particles : sugar of 1 : 4 and 1 : 6) were prepared by mixing highly defatted cocoa powder as a fine fraction and sugar as coarse fraction in several proportions. Samples containing spherical quartz beads were included as a reference to gain insight into the role of particle properties. Comparing chocolate samples with the same composition, but different particle size ratio, the largest difference in viscosity was found at a proportion of coarse fraction of 0.6. This shows that at this proportion of coarse particles, the highest maximum packing fraction was reached, which is in accordance with theoretical predictions. However, for the investigated chocolate samples, the lowest viscosity values were obtained at a proportion of the coarse fraction of 0.8 or 1. This could be attributed to parameters other than PSD, such as a decrease in surface area with an increasing amount of coarse particles. Also the morphology and surface properties were shown to influence viscosity. Compared to cocoa and sugar particles, spherical and smooth quartz beads led to an improved particle packing, and therefore a lower viscosity. The addition of lecithin led to a decrease in viscosity due to a decrease in particle-particle interactions, particularly for hydrophilic sugar particles. The knowledge obtained in this study provides possible approaches on how to reduce fat content of chocolates.

Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America

There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of commercial darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal Component Analysis (PCA) and the Hierarchical Cluster Analysis Heatmap (HCA Heatmap). The fatty acids profile showed a relationship with the melting properties of dark chocolate. The samples exhibited two glass-transition temperatures (T_g) at ≈19 °C and ≈25.5 °C, possibly related to traces of unstable polymorphic forms of monounsaturated triacylglycerides. The analysis of bioactive compounds demonstrated great variability among samples independent of the cocoa origin, genotype, and content. The PCA and HCA Heatmaps allowed discriminating against the chocolates in relation to the cocoa origin and genotype. Compounds like tetramethylpyrazine, trimethylpyrazine, benzaldehyde, and furfural could be considered as dark-chocolate aroma markers derived from Latin American cocoas (North American region). The 2-phenylethyl alcohol, 2-methylpropanoic acid, 2,3-butanediol, 2-nonanone, and limonene for derived from South America. And the 2-phenylethyl acetate, 3-methyl-butanal, and cinnamaldehyde could allow to distinguishing between regional genotypes.