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Ultrasound-based tailoring and control by real-time monitoring of the tempering process during chocolate manufacture

Objective

Chocolate quality is highly dependent on a stage of the manufacturing process known as tempering. Tempering is critical for reducing processing failures and ensuring a quality end product. Incorrect tempering makes the chocolate become dull, susceptible to fat bloom, soft in texture and ‘warm’ in the mouth, as well as difficult to demould with a greater probability of mould marks on the surface. Tempering is a highly complex process, affected by many raw material and processing factors, whereby the specific tempering conditions required will depend on the cocoa butter used, the type of product being made and the subsequent processing. Few solutions exist for controlling the tempering process of chocolate.
Solid Fat Content (SFC), the generally accepted analysis of fats and oils in the food industry, is crucial to the texture of chocolate. As SFC may change during manufacturing and storage, it is important to be able to measure this parameter to control the ingredients and manufacturing conditions for achieving optimum product quality. Traditional methods of SFC determination are slow, irreproducible, require additional chemicals and are based on sampling. An in-line sensor capable of measuring the SFC in the chocolate melt would allow automated control of the tempering process and would be of great value to manufacturers.
Ultrasonics is a popular technique for understanding phase transitions as the acoustic properties of solids and liquids are so different that changes are easy to measure. Two possible methods for controlling the tempering process will be explored based on the use of ultrasound: a novel technology to control the crystal size distribution during tempering, and development of an in-line sensor capable of measuring the SFC, crystal size distribution and polymorph distribution in the melt. The combination of two methods in a system that is readily integrated in chocolate tempering machines will represent a breakthrough for the EU chocolate industry.

Call for proposal

FP7-SME-2012
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Coordinator

IRIS TECHNOLOGY SOLUTIONS, SOCIEDAD LIMITADA
Address
Carretera D Esplugues 39 41
08940 Cornella De Llobregat
Spain

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Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Administrative Contact
Colm Digby (Mr.)
EU contribution
€ 21 834

Participants (9)

CARLA SPOL SRO
Czechia
EU contribution
€ 166 317
Address
Krkonosska 2850
54401 Dvur Kralove Nad Labem

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Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Administrative Contact
Taťána Rýznarová (Mrs.)
SEACLAIDI NA SCEILGE TEORANTA
Ireland
EU contribution
€ 254 134
Address
The Glen
NULL Ballinskellings Kerry

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Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Administrative Contact
Colm Healy (Mr.)
AKTIVE ARC SARL
Switzerland
EU contribution
€ 140 630
Address
Les Loges
La Vue Des Alpes

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Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Administrative Contact
Mario Plasencia (Mr.)
UBERTONE SAS
France
EU contribution
€ 125 448
Address
Rue Boussingault 4
67000 Strasbourg

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Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Administrative Contact
Stéphane Fischer (Dr.)
PREFAMAC NV
Belgium
EU contribution
€ 299 555
Address
Dellestraat 11a
3560 Lummen

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Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Administrative Contact
Myriam Schepers (Mrs.)
NESTEC YORK LTD
United Kingdom
EU contribution
€ 53 333
Address
1 City Place
RH6 0PA Gatwick

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Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Administrative Contact
John Rasburn (Dr.)
CHOCOLATES VALOR SA
Spain
EU contribution
€ 52 133
Address
Avenida Pianista Gonzalo Soriano 13
03570 Villajoyosa Alicante

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Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Administrative Contact
Marcos Pozo López (Dr.)
SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB
Sweden
EU contribution
€ 12 650
Address
Box 5401
402 29 Goeteborg

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Activity type
Research Organisations
Administrative Contact
Lilia Ahrné (Dr.)
EIDGENOESSISCHE TECHNISCHE HOCHSCHULE ZUERICH
Switzerland
EU contribution
€ 16 800
Address
Raemistrasse 101
8092 Zuerich

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Activity type
Higher or Secondary Education Establishments
Administrative Contact
Erich Windhab (Prof.)