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A french SME offers services and development in testing and manufacturing for agro industry. Chocolate industry has to perform acceptance control of raw materials in order to avoid food alteration and to check fat quality and lot homogeneity. The company proposes a set of high resolution scanning probe microscopies and scanning thermal analysis for the characterization of cocoa butter during multiple thermal cycles. The company is looking for technical partnerships with agrofood industry.
It is very important for chocolate industry to perform an acceptance control of raw materials in order to avoid food alteration and to check fat quality and lot homogeneity.
Another important aspect is tempering control: if this process is not carried out properly, some product defects occur.
Chocolate can be essentially described as a concentrated suspension: in a continuous fat matrix made of cocoa butter and milk fats, a high concentration of suspended solid particles is dispersed. Chocolate viscosity during fabrication processes is strongly dependent on the suspended solid particles: if these ingredients are not sufficiently homogeneously dispersed, chocolate viscosity changes significantly requiring different machine settings or production line stop.
Cocoa butter is mainly responsible of rheological properties of the materials. It contains six polymorphic states of crystallization: to obtain the right crystalline configuration, it is necessary to perform adequate tempering. If this procedure is not suitably controlled, lower and unstable crystal form of cocoa butter can change into higher and more stable form causing as, for example, fat bloom.
The French company has developed the devices and the know-how. It is looking for technical cooperation with chocolate manufacturers willing to improve the manufacturing process. The cooperation can be technical or commercial with technical assistance (tools and know-how transfer).
The company has developed a set of high resolution scanning probe microscopies and scanning thermal analysis for the characterization of cocoa butter crystals during multiple thermal cycles.
These techniques permit to obtain a high spatial resolution and further information. It allows to correlate rheological and morphological data from various chocolate samples with different origins and different thermal history with local thermal analysis characterization.
Devices already on the market
Innovative know-how and methodology applied to chocolate manufacturing
Type of partner sought : Agrofood industry : chocolate manufacturers
Role of Partner sought : The French company is looking for technical cooperation with industries willing to improve the chocolate manufacturing process.
The technical cooperation can ultimately lead to technology transfer with integration of the devices in the manufacturing lines.