Food Engineering and Chocolate Manufacturing

Food Engineering Fertilizers/pesticides Fertilizers/pesticides Food processing Food processing Ex. Roasting of coffee beans Ex. Roasting of coffee beans

Food Engineering (cont.) Food sterilizing/storage Food sterilizing/storage Food purification Food purification

Food Engineering (cont.) Ingredients and food additives Ingredients and food additives Genetically modified organisms Genetically modified organisms Artificial flavors and sweeteners Artificial flavors and sweeteners

Chocolate Manufacturing Chocolate made from cacao beans Chocolate made from cacao beans Overall process Overall process Fermentation Fermentation Cleaning Cleaning Roasting Roasting Winnowing Winnowing Grinding (-> chocolate liquor) Grinding (-> chocolate liquor) Pressing (-> cocoa butter and cocoa powder) Pressing (-> cocoa butter and cocoa powder) Blending (-> chocolate crumb) Blending (-> chocolate crumb) Refining/conching Refining/conching Tempering (chocolate!) Tempering (chocolate!)

Conching Helps to smooth out chocolate Helps to smooth out chocolate Specifically the sugar and cocoa particles in the chocolate mixture Specifically the sugar and cocoa particles in the chocolate mixture Maillard reaction Maillard reaction

Process (cont.) Video (Chocolates El Rey, Venezuela) Video (Chocolates El Rey, Venezuela)

Types of chocolate Cocoa butter Cocoa butter Fat portion of cacao nib Fat portion of cacao nib Cocoa solids Cocoa solids (cocoa powder) (cocoa powder) Chocolate liquor Chocolate liquor Combined with Combined with cocoa butter, milk, sugar to form chocolate crumb

Types of Chocolate (cont.) Dark Chocolate Dark Chocolate Milk chocolate Milk chocolate White chocolate White chocolate Product Chocolate Liquor Milk Solids Sugar Milk Chocolate≥ 10%≥ 30% Sweet Chocolate≥ 15%< 12% Semisweet or Bittersweet (Dark) Chocolate ≥ 35%< 12% White Chocolate≥ 20%≥ 14%≤ 55%

Food additives Three main additives used in chocolate Three main additives used in chocolate Vegetable oils Vegetable oils Emulsifiers Emulsifiers Artificial sweeteners Artificial sweeteners

Emulisifiers/Vegetable oils Vegetable oils – replacement for cocoa butter Vegetable oils – replacement for cocoa butter Emulsifers - to improve texture Emulsifers - to improve texture Soy lechtin Soy lechtin GMO GMO

Artificial sweeteners Saccharine, Sucralose, Aspartame Saccharine, Sucralose, Aspartame

Saccharine Zero calorie Zero calorie Bitter aftertaste Bitter aftertaste Stores well Stores well 300x sweeter than 300x sweeter thanSucrose Ex. (Sweet’N Low) Ex. (Sweet’N Low)

Sucralose Zero calorie Zero calorie 600x sweeter than 600x sweeter thansucrose stable stable Ex. (Splenda) Ex. (Splenda)

Aspartame 180x sweeter than 180x sweeter thansucrose non-saccharide non-saccharidesweetener Breakdown products include: Breakdown products include: Aspartic acid Aspartic acid Phenyalanine Phenyalanine Methanol Methanol Formaldehyde Formaldehyde Ex. (Equal, NutraSweet) Ex. (Equal, NutraSweet)

Use of Additives in Chocolate Useful for diabetics Useful for diabetics Regulations on labeling Regulations on labeling No vegetable oils, artificial sweeteners, milk substitutes No vegetable oils, artificial sweeteners, milk substitutes

Health effects Natural Chocolate (sans artificial additives) Natural Chocolate (sans artificial additives) Anti-cancer, circulatory Anti-cancer, circulatory Risk of obesity Risk of obesity Additives Additives GMO’s: controversy with “un-natural” food GMO’s: controversy with “un-natural” food No adverse effects shown in studies No adverse effects shown in studies

Effects (cont.) Artificial sweeteners: Artificial sweeteners: No demonstrated cancer risk or other long term health risks No demonstrated cancer risk or other long term health risks Phenylketonuria (aspartame) Phenylketonuria (aspartame) Environmental effects (sucralose) Environmental effects (sucralose)

Sources Chocolates El Rey Chocolates El Rey