Scientists have found that adding phospholipids can make “perfect chocolate”

  In the 17th century, when the Spanish princess Maria Theresa married Louis XIV of France, she used cocoa butter as a wedding drink. Since then, cocoa butter drink has become the most popular “social drink” in the upper class of Europe.
  Until the eighteenth century, following the popularity of tea and coffee, chocolate drinks began to be popular throughout Europe. Driven by the capital economy, a large number of wild forests in Mexico have become cocoa plantations. Until 1866, the British pastry chef Joseph Fry used cocoa butter and other materials to make the world’s first solid chocolate. Since then, chocolate has officially entered the table of the upper class in Europe as a food.
  Many people believe that eating chocolate will lead to weight gain and refuse to eat it. However, related studies have shown that if you eat chocolate with a cocoa butter content of more than 70%, it not only has the effects of anti-oxidation, delaying aging and regulating blood pressure, but also has great benefits for the cardiovascular system, preventing stroke and inferiority complex. Therefore, scientists believe that proper consumption of chocolate with excellent texture can bring certain benefits to the human body.
  Recently, food scientist Alejandro Marangoni of the University of Guelph in Canada and his colleagues conducted related research on the manufacturing process of chocolate in order to create the “perfect chocolate”.

  First, chocolate is made from materials such as cocoa butter. The good quality chocolate mainly depends on the crystal structure of cocoa butter triacylglycerols (TAGs). At present, there are at least 6 different crystal structures of cocoa butter triacylglycerol crystal forms. Due to its unique physical properties, cocoa butter triacylglycerols give high-quality chocolate a silky, delicate and fragrant texture.
  I believe anyone who has eaten chocolate knows that the quality of chocolate can be judged by the luster and breaking feel of chocolate. Marangoni said: “If you have eaten bad chocolate, you will know right away. It is fragile, granular and soft. This is because the chocolate has not been properly’tempered’.”
  Like forged steel, tempered It is a very time-consuming and critical process in making chocolate. Because only by continuously heating up to melt and cool the chocolate, a stable and uniform crystal will be produced in the cocoa butter. It is these crystals that hold the loose cocoa butter tightly together like a magnet, and finally form a silky and delicate chocolate.
  Marangoni said: “A good chocolate maker can do this by observing the appearance of the chocolate. They use a wealth of experience to judge when the chocolate reaches its best state during tempering. But this is in large-scale production of chocolate. It’s impossible to do this sometimes.”
  Although chocolate manufacturers use professional chocolate tempering devices, they cannot be foolproof even with this kind of equipment. This is because different batches of cocoa butter vary greatly.

  In this regard, Marangoni hopes that a brand new way can be found to reduce the temperature adjustment process. He and his team conducted many studies on the ingredients in cocoa butter, and finally selected a molecule called saturated phospholipid as a seed crystal to induce cocoa butter to form an ideal chocolate crystal structure.
  According to the research team, after adding phospholipids to the thick chocolate paste, it is quickly frozen to 20 degrees Celsius, which can accelerate the crystallization of chocolate without adjusting the temperature. And, this method can make cocoa butter form a better crystal structure than traditional chocolate.
  The paper was published under the title of “Use a small amount of lipids to temper cocoa butter and chocolate”.
  It is reported that, in order to understand the effect of optimizing the crystal structure of phospholipids added to chocolate, the research team also used a synchrotron radiation light source to observe precise images of the internal microstructure of chocolate. The results proved that adding phospholipids when making chocolate can reduce the temperature adjustment process to obtain the same or even better crystal structure.
  Experiments have shown that the chocolate made by adding phospholipids to cocoa butter has an excellent microstructure, and the gloss and strength of the chocolate surface are better than traditional production methods. Just adding the phospholipids that are contained in cocoa butter can make the production of chocolate much simpler. This research result is very exciting for the research team.
  In this regard, Marangoni concluded: “The exciting thing is that you only need to add the natural phospholipids that are already in the cocoa butter to achieve the desired’tempering’ effect. It may revolutionize the chocolate industry. The change allows smaller manufacturers to produce chocolate without making a large capital investment in machinery, and helps large chocolate manufacturers to control the quality of chocolate more effectively at a lower cost and reduce waste And failed batches. This technology may bring a revolution to the chocolate manufacturing industry in the future.”

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