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Chocolate from a fat supplier

perspective
Chocolate & health

MARIA WENNERMARK Similarly milk chocolate standards often well suited for this application.
involve a minimum quantity of cocoa Vegetable fats offer important savings
AarhusKarlshamn Sweden and milk solids. on raw material costs for the chocolate
Business area Chocolate As long as these minimum cocoa and manufacturer. This can be achieved
Confectionery Fats milk requirements are fulfilled, other without affecting the properties of the
food ingredients end product. Vegetable fats may also be
WHAT IS CHOCOLATE? may be added. The use of vegetable used to modify the sensory properties of
fat, CBE (Cocoa butter equivallent) is chocolate, however.
Mmmmmm… Chocolate…. normally limited to 5 percent by weight As mentioned earlier, legislation in most
Well, we all have our relationships to of chocolate, and in some cases (e.g. countries allows the use of up to 5
chocolate, as being more or less the European Union) the legislation percent vegetable fats in chocolate.
"addictive", preferring white or dark contains a more narrow specification of From a technological standpoint,
chocolate etc. vegetable fats for chocolate. however, vegetable fat may be used at
However what is the history behind such Codex Alimentarius provides for the use much higher levels. Such products may
a wonderful product? how is it of up to 5 percent vegetable fat without not be sold under the chocolate
produced? and what can I expect in the restricting the use of raw materials or designation, but can be used for
future? are some of the questions that manufacturing methods. example as coatings on waferproducts.
will be discussed in this paper. Products not marketed under the
XX chocolate designation are not
standardised and hence the TRADITIONAL PROCESSING
AgroFOOD industry hi-tech

HISTORY manufacturer is free to use any type and


quantity of food ingredient including fat, The manufacturing process of
Europeans first encountered cocoa and any content of cocoa and milk chocolate mass can be divided in three
during the expeditions to the New World solids. Such products are often referred steps mixing, refining and conching.
mounted by Columbus, and later during to as chocolate flavoured coatings or
Cortez' conquest of the Aztecs in compound coatings. Mixing
Mexico. At that time cocoa was a luxury In the first step all dry ingredients, are

beverage with a very sour taste, mixed together with part of the fat in a
January/February 2006

completely different from cocoa as we THE IMPORTANCE OF FAT kneader or blender.


know it today. Since then cocoa has Refining
undergone constant development. It Fat (coming from cocoa butter, milk fat The refining normally takes place in a
was in the Netherlands that the and vegetable fat) accounts for about five-roll refiner. In this step the mixed
extraction of cocoa butter and cocoa one-third of the content of chocolate. dough is passed through a set of rolls
powder was pioneered, by pressing the Thus fat is of considerable importance that are pressed together. When the
cocoa liquor, while the chocolate bar for the quality of the chocolate, as it dough's course particles pass through

Anno 17 - No. 1

was born in Britain when additional influences processing conditions such the very narrow space between the rolls
cocoa butter and sugar was added to as tempering and cooling. The type of they are ground to a smaller particle
the cocoa liquor. Switzerland played its fat used also makes a great deal of size. The small particle size is needed
part by refining the taste through the difference for the consumer. It has a for a smooth consistency and good
addition of milk and the use of the major impact on the eating qualities of melt-off in the chocolate or compound.
conching process. the end product, including melting Conching
behaviour, flavour release and During conching the refined ingredients
consistency. Finally, the choice of fats in will be constantly agitated under
CHOCOLATE STANDARD confectionery products is crucial for their controlled heating. This will give the final
shelf life. Factors such as fat bloom and product a softer and more pleasant
Roughly the recipe of chocolate is fat migration in composite products are taste as well as better flow properties.
about 1/2 sugar, 1/3 fat, 1/6 cocoa greatly influenced by the fat or
solids, and other ingredients. combination of fats used in the product.
However chocolate is covered by CRYSTALLISATION
vertical food standards in many
countries. In general these define VEGETABLE FATS In order to get the liquid chocolate
chocolate as "products obtained from mass to solidify into a pleasant
cocoa products and sugar" with a The basic fat is cocoa butter of course, consumer product different ways of
certain minimum amount of cocoa. but a range of vegetable fats are also crystallisation is needed.
Tempering called crystallisation heat. The faster As a consequence, full-fat snacks and
Fat is a polymorph system, which the crystallisation of the fat, the more "healthy" snacks have been growing
means that the fat crystals can exist in intense the heat release and also the at approximately the same pace. An
different forms. Over time, unstable more cooling is needed to remove the important characteristic of the
crystals will transform into more stable heat and proceed with the crystallisation. modern snack, however, is that it can
forms. These transformations change Thereafter a change of structure will be eaten on the run, preferably one-
the properties of the solid fat. The take place, with the chocolate or handed.
melting point will increase, larger compound mass going from a liquid
crystals may result and fat bloom may state to a solid. In this transition the fat Pleasure
occur on the surface. molecules will be packed closer When you would like to give yourself a
To prevent such problems the fat needs together and the volume will decrease. special treat, you look for luxury
to be crystallised directly into the The volume decrease and tight packing products. In the chocolate and
desired crystal form, this is done in the are referred to as the contraction of the confectionery market this includes

Chocolate & health


tempering, where the chocolate mass is fat system, which is also the premium chocolates, pralines etc; all
undergoing a certain temperature cycle. phenomenon that makes de-moulding of with rich flavours of nuts, cocoa, coffee
Moulding chocolate or compound items possible. or fruit. The product should also give
There are different types of moulding you a particular eating sensation, so
applications: tablet moulding, hollow Now the chocolate or pralines are very often one part of the product is
figure moulding and shell moulding of ready to enjoy. crispy, the other one chewy.
pralines to mention but a few. Some The more different sensations you get
things are common for all types of from the product, the better.
moulding, such as the moulding and WHAT CAN WE EXPECT OF Akocent/Shokao with cool melting
cooling parameters. THE CHOCOLATE AND properties and Akomic/Confao BR for
Tablet moulding PRALINES OF THE FUTURE? increased shelf-life in soft fillings are
The mass is deposited in a mould and WHAT DOES THE TRENDS products of choice in these applications.
then cooled for crystallisation and LOOK LIKE? HOW CAN THE
solidification. FAT SUPPLIER SUPPORT IN Health
Shell moulding and pralines THE TRENDS? As the main reason for eating chocolate
Pralines are made in a three-step or other confectionery products is
process. First the shell is moulded, then In order to be a strong partner as an pleasure, health is not a big issue. You
it is filled with the filling and as a final ingredient supplier it is important to nevertheless want it to be as "good for
step the praline is closed with a bottom keep up with developments in the you" as possible, however, to alleviate
chocolate layer. consumer market, with a view to your guilty conscience. This means that
Coating/enrobing understanding the needs of the end all ingredients should be in line with the XXI
Coating, or enrobing as it is also called, customers. most recent discoveries within nutrition.

AgroFOOD industry hi-tech


means covering an item with chocolate For example, the fats in the product
or a compound. The item in question Main trends should contain the lowest possible
may be a wafer or biscuit, a piece of The main trends in the confectionery proportion of saturated and
fondant or jelly confectionery. market are very much following the hydrogenated fatty acids, without
In this application the item to be coated global mega trends. Life gets compromising quality.
needs an even and complete covering, increasingly hectic and consumers seek The Akotres range is designed to meet
but for good economy the coating experiences that appeal to all senses. these requirements.


should be as thin as possible. We want something quick, we want an

January/February 2006
In addition the coating should have a indulgence - we want a snack!! Packaging and promotional
nice and shiny appearance without Also the packaging and promotional
being too sensitive to touch or scraping. Snacking activities follow the mega trends of
Cooling You either have a snack because you convenience and imagination. This is of
Cooling completes the production cycle would like to have something for course very important, as these are the
of confectionery products. pleasure, you want to give yourself a tools that will make the customer see
When the fat starts to crystallise heat treat. The other reason is that you need the product at the very purchasing

Anno 17 - No. 1

will be released from the fat system - so energy/nutrition. moment.

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