Crystallization of cocoa butter in the correct polymorphic form (Form V) leads to a volumetric
contraction of tempered chocolate during solidification and aids in the ease of the demoulding
process. Specific steps during chocolate bar manufacturing may result in an increased adhesion
between chocolate and mould surface causing intermittent problems in demoulding.
Adhesion is an important physical phenomenon commonly observed in many food-related
situations. With respect to chocolate adhesion it is expected that the balance of the adhesion
force between the chocolate and the mould and the cohesion force within the chocolate itself
determines the stickiness at the chocolate-mould interface during demoulding. The research
presented investigated the effect of surface thermodynamics and processing conditions on the
observed extent of adhesion of (aerated) chocolate to four different mould materials (quartz
glass, stainless steel, polycarbonate, and polytetrafluoroethylene (PTFE)). Surface energy of
solid mould materials was calculated from experimental surface tension and contact angle data.
An experimental set-up build around a Texture Analyser was developed for the experimental
surface adhesion force determination, using a simple separation test between the solidified
chocolate and a mould probe. Process conditions specific to the moulding and demoulding
phases of the commercial chocolate manufacturing process have been investigated using this
set-up.
Surface energy (thermodynamics) has been shown to be the major factor controlling the
adhesion between chocolate and a mould material. Chocolate-mould adhesion can be
minimized if the total surface energy of the mould material is < 30 mN m-l
,and the electron donor component ~15 mN m- l.
High surface energy materials are assumed to produce more
compact crystal networks with a resulting increase in crystal-crystal interactions being
responsible for difficulties demoulding. Processing parameters had a significant impact on the
crystallization and solidification processes, and are therefore regarded as the key determining
factors of chocolate-mould interactions. Demoulding can be optimised by pre-heating the
mould under controlled environmental conditions (% RH. 25-30 ℃) and by applying a cooling
temperature of 10-15 °C.
Significant differences were observed between standard and aerated chocolate systems. It was
shown that aeration lowers the cohesive or mechanical strength of the chocolate sample.
consequently reducing the surface adhesion. Possible mechanisms proposed to impact surface
adhesion of aerated chocolate, are the heat transfer coefficient of the mould material and the
presence of water vapour at the mould surface which interacts with the CO2 gas used for the
chocolate aeration. Edible coatings can reduce the surface adhesion, but often have negative
effects on chocolate surface characteristics. Further optimisation is required before edible
coatings can be applied as a surface modification technique
