Scientists at the University of Leuven discovered that ultrasonic waves can be used to detect differences in the crystallization of cocoa butter, resulting in a faster and more cost-effective process for checking the quality of chocolate.
Limonene can accelerate the crystallization process of chocolate, giving it a desirable melting range, according to a recent study published in Journal of Agricultural and Food Chemistry.
Special Edition - Flexible and high-speed candy making
A group of small-to-medium-sized enterprises along with multinationals Nestlé and Valor have embarked on a project to improve chocolate tempering using ultrasound.
Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process consuming 50% less energy than conventional tempering.
Well-tempered high-fat barrier coatings could reduce oil migration in confectionery products and extend their shelf life, claims a US study involving a Hershey researcher.
