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Using USAXS to predict the under-tempered chocolate microstructure.

Fernanda Peyronel¹, David A Pink²

¹Food Science Department, University of Guelph, Guelph, ON, Canada.

Food Research International (Ottawa, Ont.)

|May 16, 2021

Summary

This summary is machine-generated.

This study reveals that well-tempered dark chocolate has a higher mass fractal dimension (D=2.3) than under-tempered chocolate (D=2.1). This difference in microstructure explains why well-tempered chocolate melts smoothly without grittiness.

Keywords:

Aggregates Grittiness Mass fractal dimensions Microstructural model Ultra small angle X-ray scattering Under-tempered chocolate Well-tempered chocolate

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Area of Science:

Food Science
Materials Science
Physics

Background:

Chocolate quality is determined by its tempering, affecting sensory properties like smoothness and melt.
Under-tempered chocolate lacks desirable physical characteristics, impacting consumer experience.

Purpose of the Study:

To compare the microstructure of under- and well-tempered dark chocolate using X-ray scattering techniques.
To correlate microstructural differences with perceived texture and mouthfeel.

Main Methods:

Utilized ultra small angle X-ray scattering (USAXS), complemented by small and wide angle X-ray scattering (SAXS/WAXS).
Applied the Unified Fit model to USAXS data to determine the mass fractal dimension (D).
Developed a model to describe the disintegration of chocolate aggregates during melting.

Main Results:

Differences in microstructure were observed between under- and well-tempered chocolates at length scales of 3.2–32 µm.
A mass fractal dimension (D) of 2.1 characterized under-tempered 70% dark chocolate, while D=2.3 characterized well-tempered 70% dark chocolate.
Under-tempered chocolate aggregates persist after bulk melting, causing grittiness, unlike well-tempered chocolate.

Conclusions:

The mass fractal dimension (D) is a key indicator of chocolate tempering and texture.
Microstructural differences at specific length scales directly influence the perception of grittiness in chocolate.
The proposed model explains the relationship between tempering, aggregate stability, and sensory attributes in dark chocolate.