72 myristic acids. For instance, hydrogenation of palm kernel oil produces a
range of lauric-type fats with slip melting point SMP varying from 32 to 41°C. This study suits to those chocolates that have higher slip melting point
than others. The high SMP of chocolates is due to the presence of saturated acid, lauric acids and myristic acids.
Based on the international regulation about permitted vegetable fa t addition to chocolate, Chocolate E, J, K, L, and M should not be claimed as a
chocolate. Surprisingly, Chocolate E that involved in middle -price chocolate also is a non CB chocolate. It should be noted that all the chocolate samples
taken were the produc ts renowned manufacturers, expected to observe the directive to give a real chocolate product to the consumer. Chocolate E, J, K,
L, and M still could be called milk chocolate according to SNI 01 -4293-1996 since there is no any requirement about cocoa butt er using. Consequently,
these products cannot be sold in other countries especially U.K, Canada, Europe, and U.S which have a strict regulation about chocolate.
D. SOLID FAT CONTENT
Texture plays a vital part in consumer’s perception and pleasure of eati ng food, and confectionery is of no exception; it provides a wide variety of both
taste and textural properties. The hardness of a chocolate is a key determinant of a succcessful product and the perfect product should be brittle at room
temperatur. The brittleness of the chocolate is directly correlated with the hardness or the SFC melting properties of CB Kattenberg, 2001. According to
Peterson 1985, the best way to measure the hardness of CB is to use the low resolution pulse NMR technique in order to define the SFC as a function of
temperature. The solid fat content of some chocolates have been determined . As the
matter of fact a need to take into consideration the polymorphis m of fat, fat must be exposed to a prescribed temperaute profile or so -called tempering process.
That the sample is
melted at 80 C, held at 60
C for 30 minutes is to destroy all traces of crystals. The samples were then cooled to 0
C for 90 minutes to achieve virtually complete crystallization. After cooling, the samples were
73 kept at 26
C for 40 hours to ensure the cocoa butter or the cocoa butter -like fat are converted to β polimorph Gunstone, 2002.
Figure 13. The SFC Curve of Chocolate Products.
Cocoa butter SFC values calculated at temperatures below 25 C
characterize its hardness, while the values calculated at temperatures between 25 and 30
C indicate the resistance of cocoa butter to heating. In the range of 27 to 33
C, intensive melting of co coa butter occurs bringing about the cooling sensation in the mouth and flavour release Torbica et. al., 2005.
The results of SFC anaysis using NMR at different temperatures show that dark and milk chocolate s, Chocolate B, C, D, F, G, and H have SFC
curve similar to cocoa butter curve. The uniqueness of cocoa butter is define d by its SFC curve where there is no significant decrease below 25
C or flat but a dramatic decrease in solid fat content was happened between 25 until 35
C. The dramatic decrease in SFC is responsible for the cooling sensation of the
chocolate, in which a large amount of heat latent is absorbed by the fat when its changing to the liquid fraction.
Dark chocolate, chocolate B tends to have higher SFC than milk chocolate below 25
C which means its hardness is higher tha n the hardness of
10 20
30 40
50 60
70 80
90 100
10°C 20°C
25°C 30°C
35°C 40°C
S o
lid F
a t C
o n
te n
t
Temperature
B C
D F
G H
L
74 milk chocolate. The higher StUSt amount in dark chocolates prove the
higher hardness than milk chocolate. Moreover, milk fat prevent a fat bloom in chocolate but the soften effect from milk chocolate is undesired effect from
a chocolate especially dark chocolate, which is known by its good snap Minifie, 1999. The milk or anhydrous milk fraction AMF addition to milk
chocolate is aimed to change the flavor perception, increase the appearance, such as bloom stability, gloss retention, and melting properties Aguilar et al.,
1994 and Full et al 1996. According to Shukla 200 6, the addition of milk fat to cocoa butter results in marked lo wering of the melting point adversely
affecting the crystallization behavior and the hardness. There are two reasons for this strong decrease in hardness: liquid oil components of the milk fat
soften the cocoa butter due to their fluidity and the solid fat components form eutectics with the triacylglycerols of cocoa butter.
Furthermore, non-CB based chocolates have higher SFC or hardness than dark and milk chocolate s. This finding was supported by the high
saturated TAG content, higher than dark and milk c hocolates. It is shown that SFC curve of non CB chocolate, chocolate L different with cocoa butter
where there is no significant decrease in its solid fat content between 27 and 33
C. The SFC curve of non -CB based chocolate proves that it does not contain cocoa butter because cocoa butter is defined by its steep melting
profile between mouth temperature. That non -CB based chocolate has gradually decrease in the increasing temperature implies that it can not give
cooling sensation which result from dramatic decrease in SFC that release high heat latent energy. In additon, the SFC of non -CB based chocolate at
40 C is remained about 20; it means that non -CB based chocolate is more
difficult to melt than dark and milk chocolate.
E. SLIP MELTING POINT
