Chocolate microstructure: A comprehensive review

Abstract

Chocolate is a food with complex microstructure properties. In this study, chocolate surface and internal microstructures are discussed considering final product quality and stability. In addition, the effects of the solids and continuous phase components and the interactions between them, and also process effects on the microstructure were reviewed. Irregularities in the internal microstructure affect the surface and cause problems such as unstable cocoa butter crystals, a whitish, streaky appearance, chewy especially fat bloom in this layer and in general, a low quality and sensory in final product. Optimization of the particle size and cooling conditions of the solids is required to modify the surface topography for roughness and pores morphology. Reducing surface porosity can increase fat bloom resistance. For this purpose, reducing surface hydrophobicity by considering proteins with di-sulfide bonds and their concentrations and the use of different bulk sweeteners should be taken into consideration. The morphology of the surface microstructure may be used for product characterization as well as to investigate the environmental conditions exposed during processing and storage. It should be noted that chocolate has a three-phase microstructural system, considering the air present in the gaps at the interface. The importance of the third phase for continuous phase mobility is critical. Additionally, this phase affects behavior in the oral cavity due to melting and release of volatile components.