Extension:
There are many reasons for the formation of cream.
The temperature of (1) will undoubtedly promote the "frosting" of chocolate, so if chocolate is stored in a low temperature environment, the temperature cycle will also accelerate the "frosting". "Frosting" first occurs on the surface of chocolate or the surface of internal bubbles, which will produce some liquid fat when heated. When the temperature is slowly cooled, there are still unmelted stable crystals around the liquid fat to form crystals. If this process is changed repeatedly, the crystal will become rough. Therefore, the storage environment of chocolate should try to keep the temperature stable and not change circularly.
(2) In the process of chocolate production, if the temperature is not properly adjusted, the chocolate will frost quickly during the curing process, and the internal structure will produce granular, fragile and rough texture. When the temperature is adjusted, the cooling rate is too fast, and cracks and micropores may appear during the solidification of chocolate, which will increase the internal stress of chocolate and promote the formation of frost.
(3) Chocolate is high in sugar and fat, and it is easy to frost. Sandwich chocolate is easier to frost than molded chocolate, and the soft fat in the center of sandwich chocolate accounts for the majority, so the material characteristics of the center are the main factors affecting the frosting of sandwich chocolate.
(4) The moisture content of chocolate is very strict and must be controlled below 65438 0%, which is only one of the effective measures to prevent chocolate from frosting; Frost flower is the most troublesome problem in chocolate industry, and it is also a worldwide problem that has not been completely solved so far. "
(5) If certain ingredients, such as additives, are added to chocolate, and the type or quantity is not well grasped, it will not only have a bad effect, but also promote frosting.
The compatibility between cocoa butter substitutes and cocoa butter is not enough, which is easy to cause frost spots, especially when walnut oil, a low solid content oil, is used. However, cream is an exception. Although it will reduce the melting point of chocolate, it can inhibit the occurrence of frost to some extent. Because cocoa butter substitutes contain trans isomers, their compatibility with natural cocoa butter is poor, which leads to the phenomenon of low melting in chocolate production. The phenomenon of low melting makes the mixed oil always in liquid state and gradually migrates to the surface of chocolate to form frost.
In addition, the following factors are generally considered at home and abroad: poor compatibility of triglycerides; The solid fat content of triglycerides is low; Improper freezing and curing conditions; Surface damage or fingerprints, large temperature difference changes are more likely to frost. In a word, the formation of cream can be attributed to the migration and accumulation of fat.
2. The mechanism of chocolate frosting.
Chocolate cream can only be slow but not resistant at present. At present, all countries are studying the solution, but it has not been solved yet, but it has been realized that the "frosting phenomenon" is not due to chemical changes, but purely physical changes. Homogeneous polycrystalline evolution theory and phase migration theory are two internationally influential frosting theories. The following are several influential frosting mechanisms.