Effect of crystal promoters on viscosity and melting characteristics of compound chocolate

The effects of the addition of crystal promoting additives to compound chocolate viscosity and melting characteristics were evaluated in this study. Three types of crystal promoters, namely CP1, CP2, and CP3, were added at varying concentrations (0.25, 0.5, 0.75, and 1.0%). The compound chocolate with no added crystal promoters served as a control. Increase in viscosity with increasing additive concentration was observed among all samples regardless of additive type. Addition of CP1 resulted in significant changes in dimensions and shape deformation after incubation at 40°C for 24 h except at 0.25% concentration. Samples with CP2 and CP3 were fairly stable at 40°C with only CP3 0.25% melting. Crystal promoter type influenced the melting properties of the samples, as determined through differential scanning calorimetry, particularly in terms of T_index and ΔH_M. The ΔH_M of all the samples decreased, while the addition of CP1 decreased T_index values, and adding CP2 and CP3 increased the T_index. Additive type had limited effects on T_peak, T_onset, and T_endset. Results suggest that crystal promoters added to compound chocolate affect their viscosity and thermal behavior.