Research Progress of Frost in Chocolate

doi:10.7506/spkx1002-6630-201105066

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 301-305.doi: 10.7506/spkx1002-6630-201105066

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Research Progress of Frost in Chocolate

WANG Feng-yan1，WANG Xing-guo1，TAO Guan-jun2，ZHOU Sheng-li3，JIN Qing-zhe1，LIU Yuan-fa1,*

1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
3. Eastocean Oils and Grains Industries Co. Ltd., Zhangjiagang 215634, China

Received:2010-06-23 Revised:2011-01-18 Online:2011-03-15 Published:2011-03-03
Contact: WANG Feng-yan1 E-mail:wfs1013@126.com

Abstract

Abstract: Frost in chocolate can result in the decrease of product quality, which is a worldwide problem in the confectionery industry. The mechanisms of frost in chocolate are varied as the change of matrix oil types. In this article, the effects of matrix oil compositions, processing conditions and storage conditions on frost in chocolate have been discussed. Meanwhile, the possible mechanisms of frost in chocolate have been summarized. Moreover, the corresponding strategies for attenuating the formation of frost in chocolate have also been proposed. All of these investigations will provide a theoretical guidance for chocolate production.

Key words: chocolate, frost, mechanism, research approach, improvement

CLC Number:

TS225.6

WANG Feng-yan1，WANG Xing-guo1，TAO Guan-jun2，ZHOU Sheng-li3，JIN Qing-zhe1，LIU Yuan-fa1,*. Research Progress of Frost in Chocolate[J]. FOOD SCIENCE, 2011, 32(5 ): 301-305 https://doi.org/10.7506/spkx1002-6630-201105066

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Research Progress of Frost in Chocolate

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