Heat resistant chocolate development for subtropical and tropical climates: a review

• Heat resistant chocolate (HRC) which can retain the desired texture and mouthfeel in tropical and subtropical climatic conditions has become a major research area in the chocolate industry. Liking of the chocolate products keeps on changing with the geographical conditions of the world due to the availability of ingredients from local resources and consumer's taste preferences. The geographical changes also bring about the change in climatic conditions and as such no chocolates have been formulated to withstand the hot tropical or sub-tropical temperature conditions. Textural issues and various storage related problems faced due to meltability of chocolate in different countries has opened up a broad research field of sustainable HRC manufacturing. Over the years, there are broadly three different approaches (fat modification, sugar structure modification and innovative process approach) to develop the HRC and all these scientific approaches have given different scientific insights about improving the heat resistance characteristics and textural stability of chocolate. There is a lack or coordinated fundamental and applied research related to cocoa butter polymorphism, and thermal-textural issues during product development/storage. This review paper is an attempt to describe the different scientific approaches for developing HRC and how they affect the physical/sensory chocolate attributes.

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

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