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<p>The present study evaluates the quality evolution of commercial dark chocolates subjected to fourteen days of accelerated thermal cycling (4–37&#xa0;°C) to simulate storage abuse conditions. Prime chocolate quality markers, including surface whiteness,&#xa0;hardness, thermal and polymorphic transitions, crystallization kinetics, and microstructure, were assessed. A significant increase in whiteness index and hardness across all samples indicated progressive fat bloom and internal recrystallization as early as the seventh cycle. Chocolate fat crystallographic studies revealed polymorphic shifts of desired cocoa butter Form V to both stable Form VI and unstable lower forms of crystal packing, corroborated by reductions in melting temperature and enthalpy derived from differential scanning calorimeter, indicating quality deterioration. Kinetic behavioral studies revealed delayed crystallization in chocolate matrices subjected to repeated thermal stress, reflecting unstable crystal lattices and impaired nucleation behavior. Complementary microscopic studies revealed heterogeneity in microstructures under temperature abuse. The findings conclude that temperature-controlled storage and transportation strategies are imperative to product quality and integrity. Adoption of precise logistics and optimized formulations is recommended to mitigate fat bloom risk and prolong shelf stability in commercial settings.</p>

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Crystallization kinetics and quality evolution in thermally cycled chocolates

  • 期刊论文

  • 发表日期：

    2026年1月18日

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  • Sruti Chandra,
  • V. Ravikrishnan,
  • R. Paranthaman,
  • J. A. Moses

摘要

The present study evaluates the quality evolution of commercial dark chocolates subjected to fourteen days of accelerated thermal cycling (4–37 °C) to simulate storage abuse conditions. Prime chocolate quality markers, including surface whiteness, hardness, thermal and polymorphic transitions, crystallization kinetics, and microstructure, were assessed. A significant increase in whiteness index and hardness across all samples indicated progressive fat bloom and internal recrystallization as early as the seventh cycle. Chocolate fat crystallographic studies revealed polymorphic shifts of desired cocoa butter Form V to both stable Form VI and unstable lower forms of crystal packing, corroborated by reductions in melting temperature and enthalpy derived from differential scanning calorimeter, indicating quality deterioration. Kinetic behavioral studies revealed delayed crystallization in chocolate matrices subjected to repeated thermal stress, reflecting unstable crystal lattices and impaired nucleation behavior. Complementary microscopic studies revealed heterogeneity in microstructures under temperature abuse. The findings conclude that temperature-controlled storage and transportation strategies are imperative to product quality and integrity. Adoption of precise logistics and optimized formulations is recommended to mitigate fat bloom risk and prolong shelf stability in commercial settings.