Chocolate quality

Effect of tropical fats on the quality of chocolate products

© Fraunhofer IVV

Since 2004 the consumption of chocolate in Brazil has increased annually by 6%. The climatic conditions in Brazil are, however, not ideal for the quality stability of chocolate products. High air humidity and high average temperatures lead to bloom and accelerated oxidative changes in chocolate products.     

The aim of the project is to improve the quality stability of chocolate products and to develop measures to prevent technology-related processing errors which impair the shelf-life and sensory properties of chocolates and filled chocolate products. For this work mainly Brazilian raw materials will be used (cocoa, cupuaçu, palm oil, and others) which can be cultivated in a sustainable way on fallow land, for example in Bahia. By replacing cocoa butter with other fats the production costs could also be reduced.

The project work is being undertaken partly at ITAL (CC) and partly at the Fraunhofer IVV (QL). The key activities are manufacture of various filled and solid chocolate products and variation and selection of different fat compositions in the chocolate. The manufacture of the products is being undertaken at ITAL for legal reasons (partial replacement of cacoa butter) and due to the technological facilities there and proximity to the raw materials. The analysis of the various fillings and coatings, shelf-life studies under defined storage conditions, and shelf-life prognoses using accelerated methods (NMR, DSC) will be carried out at the Fraunhofer IVV which has an extensive range of analytical facilities.