Changes in the Physical State of Sucrose during Dark Chocolate Processing
Hugo Gloria, D. Sievert
Journal of Agricultural and Food Chemistry
Abstract
Dark chocolate tablets were manufactured using 100% crystalline sucrose, 50% crystalline and 50% amorphous sucrose, and 100% amorphous sucrose. The physical state of sucrose was determined by differential scanning calorimetry (DSC) and X-ray diffraction. DSC scans of dark chocolate samples containing amorphous sucrose were characterized by a glass transition at 63 degrees C, a sucrose crystallization peak at 105 degrees C, and a melting endotherm at 188 degrees C. Independent of the amount of amorphous or crystalline sucrose used for the preparation of dark chocolate, all final chocolate products provided a single melting endotherm at 188 degrees C and a crystalline X-ray diffraction pattern. These results indicated that sucrose crystallized during production of dark chocolate and that no amorphous sucrose was present in the final chocolate products.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
amorphous sucrose crystallizes during dark chocolate production
“These results indicated that sucrose crystallized during production of dark chocolate and that no amorphous sucrose was present in the final chocolate products”
crystalline sucrose melts at 188 degrees C
“DSC scans of dark chocolate samples containing amorphous sucrose were characterized by a glass transition at 63 degrees C, a sucrose crystallization peak at 105 degrees C, and a melting endotherm at 1...”