Chocolate

Chocolate

Problems with UHT

During the processing of non-Dutch coco it has the tendency to create small cracked coco particles, which are later hard to dissolve, and contains spore formers.

When coco particles are not fully dissolved or hydrated, it can lock spore formers into a fat/oil shell inside the coco particle. See drawing.

Air pocket Fat oil shell

Thermo spore

What is happening:

1) The thermo spore is inside the coco particle.

2) The particle is not hydrated completely.

3) The Coco is blended into your product.

4) The oil/fat from your product is immediately attaching to the coco and enclosing the thermo former in an air pocket.

5) Due to the fat/oil shell around the coco particle, further hydration is minimal.

6) Now this particle is being processed.

Briefly, we can state that the UHT treatment cannot be sufficient enough since the thermo former is insulated by the air pocket and can release its heat to the particle itself. This could result in suspect product or product non-sterility.

To reduce this problem it is key that the coco particle is fully hydrated before it is mixed with the production batch.

If the formulation and further procedure allows it, adding the butter, fat and/or oil could be done in phases. For example 1/3 before the coco is dosed into the blend and 2/3 after the coco.

Last modified: Monday, January 17, 2005 14:51:40 1999-2005 Copy right © ASEP-TECH USA LLC. ALL RIGHTS RESERVED.