Ultrasonic treatment for improved chocolate shelf life

Filled chocolates are prone to fat bloom

Filled chocolates in particular are susceptible to a loss of quality due to fat bloom, which has a negative effect on their shelf life. The reason for this is that oils migrate from the praline filling into the chocolate shell and fat bloom forms on the surface of the praline as a result. This tendency to fat bloom is a significant challenge for companies that produce filled chocolates.

Stabilization of the chocolate structure through ultrasound

The project “US-Kristall” is researching the use of short-term ultrasonic treatment of tempered chocolate mass. The targeted application of ultrasound is intended to stabilize the chocolate mass, promote the formation of stable crystal forms and significantly reduce the migration of filling oils.

The ultrasonic application enhances the shearing effect, which is crucial for the crystallization of cocoa butter and chocolate. The shear forces generated in conventional tempering machines are sufficient for the formation of the stable ß-V crystal form. An ultrasonic application can significantly increase this and thus counteract oil migration.

Optimization of ultrasonic technology for praline production

The project focuses on the optimization of ultrasonic treatment. This includes adapting the ultrasonic probe, varying the sonic parameters and investigating the crystal structure of tempered chocolate masses. Detailed analyses and tests will be used to determine the conditions for chocolate production and evaluate the effects of ultrasonic treatment on product quality.

The project results should enable companies to integrate ultrasonic technology into their existing production processes without significant investment and thus increase their product quality.