Effect of Different Emulsifiers on the Properties of Dark and Milk Chocolate

Abstract

Cilj ovog diplomskog rada bio je ispitati utjecaj dodataka različitih emulgatora na svojstva tamne i mliječne čokolade. Proizvodnja čokolade odvijala se u laboratorijskom kugličnom mlinu uz primjenu sljedećih uvjeta: temperatura kupelji 55 °C; 2,5 kg kuglica kod proizvodnje tamne čokolade, 3 kg kod proizvodnje mliječne čokolade; brzina okretaja 60 o/min. Nakon miješanja u kugličnom mlinu, proveden je proces temperiranja, nakon čega su čokolade kalupljene. Nakon hlađenja određivani su sljedeći parametri: boja, tvrdoća, veličina čestica i viskoznost. Analiziranjem rezultata najveća promjena boje uočena je kod tamne čokolade s lecitinom, nakon usporedbe boje čokolade poslije hlađenja i nakon tjedan dana. Nadalje, ta čokolada imala je najveću tvrdoću te veću viskoznost od ostalih uzoraka. Kod mliječne čokolade najveća promjena boje uočena je kod kombinacije emulgatora, plastična viskoznost se snizila kombinacijom emulgatora, dok je PGPR najviše utjecao na njezinu tvrdoću. Tamna čokolada s PGPR-om imala je najveće povećanje veličine čestica, dok su mliječne čokolade imale podjednaku veličinu čestica te im je bila podjednaka volumna distribucija.The aim of this study was to examine the effect of the addition of different emulsifiers on the properties of dark and milk chocolate. The production of chocolate was carried out in a laboratory ball mill under the following conditions: the bath temperature 55 °C; 2.5 kilograms of balls for the dark chocolate, and 3 kilograms of balls for the milk chocolate; with the speed of 60 revolutions per minute. After the blending process in the ball mill, the tempering process was carried out, after which the chocolate was moulded. After the cooling, the following parameters were determined: colour, hardness, particle size and viscosity. According to the results, the biggest difference in colour was detected in the dark chocolate with lecithin, comparing the determination of colour after the cooling process and after one week. Furthermore, that chocolate also had the highest hardness and higher viscosity. In the milk chocolate, the biggest difference in colour was detected in formulations with combination of emulsifiers, the plastic viscosity was reduced with a certain combination of emulsifiers, and PGPR mostly affected the hardness of the milk chocolate. The dark chocolate with PGPR had the largest increase in particle size, while the particle size in milk chocolates was the same, and the same applies to their volume share per particle size