Chemistry of Chocolate
Thermodynamics & Kinetics of Materials
MAE 583
Dr. Kostas Sierros
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Akshay Gupte
Panpan Ren
Rahul Kooragayala
Facts
CHOCOLATE
virtually universal appeal
contains more than 300 known chemicals
The taste is partially determined by the
chemistry of the product.
Conching
Tempering
Moulding
Conching
The roasted nibs are then ground and liquefied to
produce chocolate liquor and then is usually pressed to
extract cocoa butter, with the remaining solids being
processed to create chocolate powder. One of the
wonders of the chocolate manufacturing process is
that, having separated the two key constituents of
chocolate at the outset, they are subsequently
recombined.
Air flowing through the conche removes unwanted
acids; moisture is reduced by the process; and
substances produced in the original roasting are
oxidized, creating a more mellow flavor.
Tempering
Tempering is a highly controlled process which
sees the temperature of the chocolate very
gradually raised, gradually lowered and gradually
raised again in order to form exactly the right
kind of crystals.
Quality
Micrometer-scale
structure:
crystals and particles ranging
from 10 m to 120 m in
diameter;
Flavor: the release of flavor
compounds to the mouth
and nose;
Texture: the way that
material melts and breaks up
in the mouth;
Visual characteristics.
Form V is desired, but form
VI is most stable.
Methods to prevent
Good temper (to get the right crystal form);
Addition of free milk fat (well mixed);
Proper storage condition (reliable method).
However, even well-tempered and well
processed chocolate can transform into the
thermodynamically stable but undesirable
Form VI if it is stored for a long time or under
unsuitable conditions.
Chemistry of Chocolate
Compound
Amount
(%W/W)
Neurotransmitters:
Serotonin
0.62 - 5.82
Histamine
0.04 - 0.13
Methylxanthines:
Serotonin
Caffeine
Phenylethylamine
Theobromine
<1.3
Caffeine
<1.0
Tetrahydroisoquinolines:
Salsolinol
High
Methyltetrahydroisoquinoline
<0.01
Amines:
Theobromine
Anandamide
Theobromine
Phenylethylamine
0.02 - 2.20
Tele-methylhistamine
0.01 - 1.54
Spermidine
0.05 - 1.15
p-tyramine
0.02 - 0.35
3-methyloxytyramine
0.02 - 0.33
Tryptamine
0.03 - 0.18
Spermine
0.00 - 0.13
Serotonin
Serotonin is a chemical in the brain that is released after eating
carbohydrates.
It is a neurotransmitter that communicates a feeling of calm to the brain
Effects : Helps to stabilize moods;
Endorphins are another chemical that act to send high levels of energy
and feelings of euphoria to the brain. In addition, endorphins have
been shown to be effective painkillers, much like morphine.
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