Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry

Abstract: Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of 18, 25, 35 and 50μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (T end, T index and ΔH melt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in T end, T index and ΔH melt of their derived products. Increasing lecithin content however reduced the crystal sizes in products. Particle size (PS) increases had limited effects on T onset, T peak, and ΔH melt independent of fat and lecithin content. Significant decreases in T end and T index were noted with PS increases at all fat and lecithin contents. Similar increases in T end and T index were noted with increases in fat content at all PS and lecithin levels. Contrary, increasing lecithin content in products resulted in significant decreases in T end, T index and ΔH melt. Thus, variations in fat and lecithin contents during dark chocolate manufacture influence the crystallinity of products, and with PSD, they all influence the melting index (duration) of their derived products. [Copyright &y& Elsevier]