Tempering of cocoa butter and chocolate using lecithin fractionated phospholipids

Chocolate tempering is essential for high-quality chocolate, involving the precise creation of small, stable cocoa butter fat crystals in the chocolate mass. It is an energy-intensive and costly process, prompting the need to enhance classical chocolate manufacturing. A recent study proposes a novel approach by adding phospholipid fractions 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC) and dipalmitoyl phosphatidylethanolamine (DMPE) that eliminate the need for tempering. Their limited application due to high costs necessitates an affordable alternative. This study suggests using soy lecithin to extract a more purified fraction of DMPE - phosphatidylethanolamine (PE), for a similar tempering effect. Further fractionation and hydrogenation with coconut oil will be done to produce a cost-effective, medium-chain saturated PE fraction, making self-tempering processes more affordable in the chocolate industry.

Methods for this study include PE extraction, quantitatively analyzed by HPLC, and analysis of PE-added chocolate using microscopy, surface reflectance, calorimetry, and X-ray diffraction. Quantitative data from preliminary experiments reveal distinct differences in microstructure and crystal size. DMPC-treated samples show an altered microstructure with increased cracks, potentially leading to a blooming appearance. DMPC crystal size (129.08 nm) is notably larger than the control (75.35 nm).

Findings highlight soy lecithin-derived PE's potential to reduce tempering needs, improving chocolate quality. This research provides AOCS members insights into employing soy lecithin-derived PE as a viable alternative.