Main Problem in Chocolate ProductionTechnology: Fat Bloom

Abstract

Chocolate is a food product which is molded and prepared according to the technique by adding cocoa mass or powder, cocoa butter, sugar, milk powder and additivies. Chocolate production consists of mainly seven process steps; pre-mixing, refining, conching, tempering, molding, cooling and packaging. As well as product formulation, each process step determines the sensory and textural properties of the product. At the same time, these process steps play an important role in the product quality. Incorrect application during or after the production of chocolate can result in negative effects on the sensory and textural properties of the chocolate. Fat bloom is one of the most frequently encountered quality problems in chocolate production. Fat bloom is the resulted from many factors such as accumulation of fat that occurs on the chocolate surface as a result of the melting of the cocoa butter crystals in the structure of the chocolate due to the temperature change and migration of the fat towards the chocolate surface, insufficient tempering, impropert formulation, inconvenience in the cooling tunnel temperature a melting of the cocoa butter crystals in the chocolate structure due to the temperature fluctuations. Fat clustering occurs on the chocolate surface as a result of migrating the cocoa butter to the surface and causes a grayish appearance. This appearance affects the visual, sensory and textural properties of the product and determines the consumer's purchasing decision. The factors causing fat bloom during and after chocolate production and related preventive methods are reviewed in this article.

Keywords

• Chocolate
• Fat bloom
• Cocoa Butter
• Crystallization

Çikolata Teknolojisinde Temel Problem: Yağ Kusması

Öz

Çikolata ürün çeşidine ve kullanım amacına bağlı olarak kakao kitlesi, kakao yağı, şeker, süt bazlı bileşenler (PST, süt tozu, süt yağı), çeşni maddeleri ve emülgatörlerin (PGPR, lesitin) ilavesi ile tekniğine uygun olarak hazırlanıp, kalıplanarak elde edilen bir gıda ürünüdür. Çikolata üretimi, ön karıştırma ve karıştırma, inceltme, konçlama, temperleme, kalıplama ve soğutma olmak üzere beş ana proses aşamasından meydana gelmektedir. Ürün formülasyonu kadar üretim aşamasındaki her bir proses basamağı da ürünün başta duyusal ve tekstürel özellikleri olmak üzere tüketici kabul düzeyini etkileyen kalite parametreleri üzerinde etkilidir. Çikolatanın üretimi sırasında ya da üretiminde veya depolama süreçleri sırasında yapılabilecek yanlış uygulamalar, çikolatanın hem duyusal hem de tekstürel özellikleri üzerinde olumsuz etkiler oluşturabilir. Buna bağlı olarak kalite problemleri oluşabilir. Çikolata üretim teknolojisinde en sık karşımıza çıkan kalite problemlerinin başında yağ kusması (Fat Bloom) gelmektedir. Yağ kusması, çikolatanın yapısında bulunan kakao yağı kristallerinin sıcaklık değişimine bağlı olarak ürün içerisinde eriyip, yağın çikolata yüzeyine doğru göç etmesi, yetersiz temperleme, uygun olmayan formülasyon, soğutma tüneli sıcaklığındaki uygunsuzluk ve depolama sürecindeki sıcaklık dalgalanmaları sonucu, çikolata yüzeyinde meydana gelen yağ kümeleşmesidir. Ürünün besinsel içeriğinde herhangi bir değişime sebep olmayan bu görüntü, ürünün duyusal ve diğer kalite özelliklerini etkileyerek tüketicinin satın alma kararını olumsuz yönde etkilemektedir. Bu durum da çikolata endüstrisinde ekonomik kayıplara yol açmaktadır. Raf ömrü süresince çikolatanın kalite özellikleri açısından stabilitesini muhafaza edebilmesi çikolata endüstrisi açısından çok önemlidir. Bu çalışmada çikolata üretimi sırasında ve üretim sonrasında yağ kusmasına neden olan etmenler ve bunlarla ilgili önleyici yöntemler tartışılmıştır.

Anahtar Kelimeler

• Çikolata
• Yağ Kusması
• Çiçeklenme
• Kakao Yağı
• Kristalizasyon

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