Changes in the physical state of sucrose during dark chocolate processing.
Dark chocolate tablets were manufactured using 100% crystalline sucrose, 50% crystalline and 50% amorphous sucrose, and 100% amorphous sucrose. The physical state of sucrose was determined by differential scanning calorimetry (DSC) and X-ray diffraction. DSC scans of dark chocolate samples containing amorphous sucrose were characterized by a glass transition at 63 degrees C, a sucrose crystallization peak at 105 degrees C, and a melting endotherm at 188 degrees C. Independent of the amount of amorphous or crystalline sucrose used for the preparation of dark chocolate, all final chocolate products provided a single melting endotherm at 188 degrees C and a crystalline X-ray diffraction pattern. These results indicated that sucrose crystallized during production of dark chocolate and that no amorphous sucrose was present in the final chocolate products.
Gloria
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Nestle Research Center, Vers-Chez-les-Blanc, P.O. Box 44, 1000 Lausanne 26, Switzerland. hugo.gloria-hernandez@rdls.nestle.com
Sievert
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D
D002099:Cacao / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D003296:Cooking; D003460:Crystallization; D005511:Food Handling; D013395:Sucrose / Q000737:chemistry*; D014961:X-Ray Diffraction
D013395:Sucrose