Chocolate defects and remedy

1. Chocolate
Standard,
defects,
Remedies And
PackagingBy
Monika K.Tambakhe

3. Chocolate is the “Food of the Gods” And it always will be.
Derived from its generic name, Theobroma Cacao – literally
meaning “Food of the Gods”, the main ingredient of chocolates is
cocoa, is grown mainly on the equatorial zones of South
America.
The other ingredients that go into the making of chocolates
are:
chocolate liquor : cocoa beans with their shells removed
and fermented, roasted and ground until they liquefy;
cocoa butter: natural fat from the cocoa bean;
sugar;
lecithin – an emulsifier used to keep the ingredients together;
and vanilla or vanillin and other flavours.
It also may include milk for milk chocolate and fruits, nuts, etc.,
for speciality chocolates.

4. Theobroma cacaotree An opened cacao pod with pulp, beans, and nib

7. Types of Chocolate
 Sweet Chocolate
• Contains no milk solids
• Cannot contain less than
15% chocolate liquor
 Dark Bittersweet Chocolate
• Contains the most chocolate
liquor.
• It is sweet chocolate that
cannot contain less than
35% chocolate liquor.
 Semi Sweet Chocolate
• Similar to dark bittersweet
chocolate.
 Baking Chocolate
• Contains no sweeteners and
no milk.

8.  Milk Chocolate
• Contains milk and sugar,
which differs from
bittersweet and semisweet
chocolate.
• Cannot contain less than
12% milk and cannot
contain less than 10%
chocolate liquor.
• Can contain other
ingredients but must comply
with regulations.
 White Chocolate
• Technically not real
chocolate
• Contains no chocolate liquor,
which is one of the main
ingredients in chocolate.
• It’s made of cocoa butter,
milk, and sugar.

12. Codex Standards

14. Acidity Regulators
•Ammonium carbonate
•Ammonium hydroxide
•Ammonium hydrogen carbonate
•Calcium carbonate
•Citric acid
•Magnesium carbonate
• Magnesium hydroxide
• Magnesium oxide
• Potassium carbonate
•Potassium hydroxide
•Potassium hydrogen carbonate
•Sodium carbonate
• Sodium hydroxide
•Sodium hydrogen carbonate
•Calcium hydroxide
Limited by GMP
• Orthophosphoric acid
2.5 g/kg expressed as
P205 in finished cocoa
and chocolate products
• L-Tartaric acid
5 g/kg in finished
products cocoa and
chocolate products

15. Emulsifiers
•Mono- and di-glycerides of fatty acids
•Lecithins GMP
•Glycerol
•Ammonium salts of phosphatidic acids 10 g/kg
•Polyglycerol esters interesterified recinoleic acid 5 g/kg
•Sorbitan monostearate 10 g/kg
•Sorbitan tristearate 10 g/kg
•Polyoxyethylene sorbitan monostearate 10 g/kg
Flavour Agents
• Vanillin 1 g/kg

16. Sweeteners
•Acesulfame K 500 mg/kg
•Aspartame 2000 mg/kg
•Cyclamic acid and its Na and Ca salts 500 mg/kg
•Saccharin and its Na and Ca salts 500 mg/kg
Glazing Agents
•Gum Arabic (Acacia gum)
•Pectin
•Beeswax, white and yellow GMP
•Candelilla wax
•Shellac
Antioxidants
•Ascorbyl palmitate 200 mg/kg
•Tertiary butylhydroquine
• Butylated hydroxyanisole 200 mg/kg singly or
in combination
•Butylated hydroxytoluene
•α-Tocopherol 750 mg/kg

17. Colours
Gold GMP
Silver
Bulking Agents
Polydextrose GMP
Processing Aid
Hexane (62ºC – 82ºC) 1 mg/kg

18. Cocoa
As per FSS Rules the minimum requirement for milk chocolates is two per cent cocoa
and for Plain chocolates it is 12 per cent cocoa.
Sugar as sucrose (% by mass)
As per BIS specification, sugar should not be more than 55 per cent by mass.
There is no limit set in FSS Rules for sugar content.
Milk fat (% by mass)
Milk fat is the fatty portion in milk and as per FSS Rules it should be a minimum two per
cent by mass in milk chocolates. There is no requirement for dark chocolates since milk
is not an ingredient there.
Total fat (% by mass)
This is the sum of saturated, monounsaturated and polyunsaturated fats of milk
solids and cocoa present in chocolate. A mixture of all three in varying amounts is
found in most foods. As per FSS Rules, the total fat in chocolate (milk and dark) should
not be less than 25 per cent by mass.
Acid-insoluble ash (% by mass)
As per FSS Rules, acid-insoluble ash should not be more than 0.2 per cent by mass.

19. According to the Food and Drug Administration (FDA), the standards of
identity for
Dark Chocolate: must contain at least 35% chocolate liquor and a
maximum of 12% milk solids.
Milk Chocolate : (based on dry matter basis): must contain no less than
25% cocoa solids and a minimum of specified milk solids between 12-14%,
including a minimum of milk fat between 2.5 -3.5%.
White Chocolate : must contain no less than 20% cocoa butter and no
less than 14% milk solids, including a minimum milk fat between 2.5 -
3.5%.

23. Fat Bloom
Fat bloom is a physical structural defect which
appears during storage of chocolate and is
characterized as a whitish coating on the outer
surface.
Chocolate with fat bloom is not only visually
unappealing, but theorized to affect flavor and
textural qualities, which are important
determinants of consumer preference.
there are many factors which may contribute to
fat bloom formation such as
poor tempering,
mixture of incompatible fats,
disrupted cooling methods.
temperature fluctuations
storage conditions,
abrasion or finger marking

24. Sugar Bloom Formation
Sugar bloom is formed when water
condensation dissolves sugar found on the
surface of chocolate and then evaporates.
Dissolved sugar particles separated from the
chocolate matrix are allowed to recrystallize on
the exterior, leaving a spotty white appearance.
This process occurs when chocolate samples are
exposed to warmer environments or conditions
with high relative humidity.
Sugar bloom generally occurs during storage
with relative humidity higher than 50 -55%.
Optimal storage for chocolate would be in a
climate with relative humidity less than 50%
and without temperature fluctuations.

26. Packaging
1. Foil and Paper Wrap
• The traditional packaging for moulded chocolate blocks and tablets is foil and
wrap. The aluminium foil provides some protection against infestation and
taint, while the paper can be brightly coloured with product name also has
the required legal and nutritional information printed on it. chocolate should
be wrapped in aluminium foil, printed or otherwise, and may be lined
with glassine or greaseproof paper. It may be over-wrapped.
• Among the milk chocolates, Amul, Cadbury, Chocon Milcreme, Nestle
and Hershey’s are wrapped in aluminium foil and packed in thermoplastic.
While Lindt Lindor is wrapped in aluminium foil, it is packed in paper box.
•As for the dark chocolates, Amul is packed in tray and thermoplastic with
paper box for outer packaging. Cadbury Bourneville is wrapped in Aluminum
foil and paper cover and thermoplastic.

27. Flow wrap
This has the advantage that large no. of items can be wrapped by a single machine
over 500a min. in some cases. The pack is sealed tightly and with appropriate choice of
material can be a very good barrier to moisture and odour.
The flow wrap initially unwound from the roll and made into a tube by sealing it with
heat or pressure.T he product is fed into the tube, which is then cut into required
lengths.
Robotic Packing
Placing individual sweets inside a selection box is very labour intensive. Although this
is still done by hand in many factories, in some it is carried out by robots.
Image recognition system identify that the sweets are the correct shape and which
way they are pointing. An arm with a suction system at the end pick up the sweet and
places it in the proper location in the box.
Much simpler robots are used to manipulate boxes or packages of sweets and put
them into outer packages. This type of machinery has dramatically reduced the no. of
people working in the chocolate industry.