Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Department of Food Engineering, Faculty of Agriculture, Eskisehir Osmangazi University, 26160 Eskisehir, Turkey.
Food Chem. 2020 Aug 15;321:126718. doi: 10.1016/j.foodchem.2020.126718. Epub 2020 Apr 1.
Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of β polymorph of the right size. The pre-crystallization process has a great impact on the quality and production cost of final product. Development of chocolate technology requires the use of the most appropriate techniques and ingredients without negatively affecting the quality characteristics. Applications of novel technologies within the confectionery industry have allowed production of chocolate in sufficient quantities to meet the public needs. In order to provide and investigate the potential and usage of novel technologies, the present review focused on different pre-crystallization methods and factors affecting the processing conditions. Seeding and ultrasound-assisted pre-crystallization can be used as alternatives to conventional tempering process. However, in both methods, optimization of experimental conditions is required.
预结晶是巧克力生产中的一个重要步骤，它被定义为通过初级和次级成核使可可脂成核。调温的目的是获得足够数量的正确尺寸的β型多晶型物。预结晶过程对最终产品的质量和生产成本有很大的影响。巧克力技术的发展需要使用最合适的技术和成分，而不会对质量特性产生负面影响。在糖果行业中应用新技术使得能够生产出足够数量的巧克力以满足公众的需求。为了提供和研究新技术的潜力和用途，本综述重点介绍了不同的预结晶方法和影响加工条件的因素。晶种法和超声辅助预结晶可作为传统调温工艺的替代方法。然而，在这两种方法中，都需要优化实验条件。
