Consumers spend billions of dollars on chocolate products each year, and manufacturers take research and development seriously. The studies vary from food and cosmetics to mineral processing and environmental issues. One of the projects involves examining the molecular structure of chocolate and how it responds to changes in ingredients and methods of preparation. The beam of neutrons scatter from the microscopic particles in the chocolate and provide the scientists with information on the size and shape of the particles. The detailed mechanisms and parameters associated with the way that temperature and mixing controls the crystallisation of the cocoa butter can provide potentially valuable information to industry.
Cocoa butter can crystallise into six different arrangements of molecules known as polymorphs.
Some of these crystalline forms are palatable whilst others taste sensational. Scientists are just beginning to understand that the taste of chocolate depends on which crystalline forms predominate as the chocolate is prepared. Our studies may uncover what preparation conditions are best to form the desired polymorph, and how to stop the other forms from displacing it. Chocolate is a complex mixture containing cocoa butter, sweeteners, dairy products, and flavouring agents. Methods of preparation have a major influence on the taste of the end product.