Increasing the Melting Temperature of Chocolate by Adding Xanthan Gum-Based Hydrogel: A Preliminary Study

Abstract

Melting temperature of chocolate needs to be increased since it easily melts at temperatures below 34 o C. An elevated melting temperature gives benefits for chocolate producers in tropical countries. In this study, heat-resistant chocolate was developed using indirect incorporation of water. Xanthan Gum-based hydrogel was added into chocolate in the end of conching process with the proportion of 2%. This work aimed to investigate the impact of Xanthan Gum-based hydrogel on the properties of chocolate. The influence of three different Xanthan Gum-based hydrogels concentration, namely 3%, 5%, and 7% was investigated. The results showed that, due to a high moisture content and melting values of chocolates increased.