Innovative emulsification and freeze-drying techniques for developing heat-resistant chocolates with tunable textures and sensory attributes
Li, Qianqian, Zhang, Lulu, Zhang, Xi, Zhang, Jie, Zhang, Shuaijia, Xu, Ting, Wang, Yuhui, Geng, Ruyi, Nagib, Ashraf, Li, Yilei, Hu, Yulin, Wang, Yuyue, Zhao, Ting, Luo, Lijuan, Ma, Chao, Abd El-Aty, A. M.
The development of heat-resistant chocolate that meets customer preferences has been a longstanding challenge for both industry and academia. This study presented an innovative method for producing freeze-dried (FD) chocolate with enhanced heat resistance by integrating emulsification and freeze-drying technologies without altering the chocolate composition. Cryo-electron microscopy and X-ray microscopy revealed a unique microstructure in the product, where water-soluble components, such as sugar, formed a matrix that encapsulated fatsoluble components such as cocoa butter, providing heat resistance up to 70 degrees C. The check-all-that-apply (CATA) sensory methodology shows that consumers also favor FD chocolate for its crispiness and non-stickiness. The emulsification process was crucial in the formation of a unique microstructure. Key parameters, such as the water/solid ratio, sugar/cocoa solid ratio and emulsification method, significantly influence the viscosity and stability of the oil-in-water (O/W) emulsion and the heat resistance, texture, and sensory properties of the resulting FD chocolate.
- Journal
- FOOD CHEMISTRY
- Year
- 2025
- Volume
- 493
- ISSN
- 0308-8146
- eISSN
- 1873-7072
- DOI
- 10.1016/j.foodchem.2025.145822
- WoS UID
- WOS:001555064400001