Development of heat resistant compound chocolate

The presented study investigated hard compound chocolate coating which stays stable in warm climate maintaining a good chocolate taste and mouthfeel. Since chocolate products melt at around 30 °C, consumption of chocolate is unfavorable especially for tropical regions. It is covetable to raise this melting point, in such a way that it remains solid at elevated temperatures. To achieve this, adaptation of the fat composition of the cocoa butter substitutes was studied and checked whether it enabled to increase the heat tolerance of a dark compound coating up to 35 °C or higher. In addition, the incorporation of a hydrophobic biopolymer created a secondary particle network supporting the structure of compound coatings and contributed to an increased heat tolerance of compound chocolate. Meanwhile, incorporating of a high-melting emulsifier such as mono- and diglycerides supported to increase in heat resistance and non-waxy mouthfeel. In this research, palm kernel oil and its hydrogenated stearin and olein fractions (HPKS and HPKOo) were applied in a hard compound coating. Several fat mixtures were prepared and thermal anaylsis and solid fat content profiles of the cocoa butter substitutes, showing differences in chemical and functional properties, have been investigated followed by application trials of their respective compound coating on sweet baked goods. Furthermore, screening of hydrocolloids which are alginates that are suspended in fat or in combination with water and sugar added to compound matrix, MCC/CMC/emulsifiers, MCC/CMC/modified starch and non-colloidal MCC vs. colloidal MCC studies had been worked. During experiments, tablet chocolates and various bakery applications, such as donut, cake, muffin, biscuit, wafer were utilised and due to the inequable fat content of applications, a lot of different outcomes were attained. one-week and two-week shelf life testings were carried out and it was proceeded by electing and comparing the best outcomes. As processing stage, a ball mill refiner was utilised and neither conching nor tempering processes were targeted to attain both glossy appearance as well as time and cost reduction. High shear mixing technique was utilised in some experiments to obtain compound coatings at reduced fat content and to check whether exhibiting similar flow properties with whisk technique or not. Fineness always kept among 18-23 µm after ball mill refining.