US-Crystal

The US-Crystal project aims to increase the shelf life of chocolates by using a short-term ultrasonic treatment of tempered chocolate masses. The tendency of fat bloom in chocolate is a significant challenge for the food industry, especially for filled chocolates, where the migration of filling oils into the chocolate often leads to quality losses. This phenomenon affects many companies in the industry, especially smaller ones, and represents a significant challenge. The ‘US-Kristall’ project is dedicated to optimising ultrasonic treatment with the aim of significantly increasing the shelf life of chocolates. The measures include adapting the ultrasonic device, varying sonic parameters and conducting a detailed investigation of the crystalline structure of tempered chocolate masses. The conditions for chocolate production are determined using established test methods and the effects of ultrasonic treatment on product quality are evaluated. The aim of the project is to optimise the crystallisation of cocoa butter and chocolate in order to significantly improve the microstructure of chocolates, reduce oil migration and thus increase the stability and quality of filled chocolate products.
The project is based on the finding that the crystallisation of cocoa butter and chocolate is significantly influenced by shear effects. Conventional tempering machines generate shear forces that are insufficient for the conversion to the more stable ßV crystal form. With the application of ultrasound, these forces can be significantly increased, making it possible to optimise crystallisation. Research has shown that short bursts of ultrasound can promote the formation of stable crystal forms, which can significantly reduce oil migration.
This approach allows companies to take advantage of ultrasound technology without the need for high capital investment. Ultrasound treatment can be efficiently integrated into existing production processes, leading to a significant increase in product quality.