Research Article 2336

Marion Schomaker1
Measurement and Control of the Gloss
Christian Schräer2
Marc Lörcher2,* of Chocolate
Taste and melting behavior are important quality criteria for chocolate. Beyond
these, the gloss, snap, and texture are relevant. Different process parameters influ-
ence the gloss as well as other criteria such as shell life and fat bloom resistance.
In this work, a method to measure the gloss of chocolate is introduced and
adapted to small chocolate articles. With this, the gloss could be measured repro-
ducibly. Different process parameters are varied and the gloss of the chocolate is
determined. Various methods to improve the gloss are suggested and evaluated.

Keywords: Chocolate gloss, Crystallization, Injection molding, Tempering

Received: January 03, 2020; accepted: August 06, 2020
DOI: 10.1002/ceat.202000003{

1 Introduction
1.1 Gloss Appearance

The gloss of a material surface is an optical phenomenon based

on the combination of light and physical surface properties.
When light encounters a surface, some would be transmitted,
some would be reflected, and some would be absorbed. Inci-
dent light could be reflected diffusely or directly (Fig. 1).
Mainly responsible for the gloss characteristics is the specular
reflection, which is measured following the law of reflection.
Accordingly, gloss is dependent on the relation between specu-
Figure 2. Photograph of two chocolate bars produced under
lar to diffuse reflection. The more light reflects directly, the different process conditions: (a) at an angle from above and
higher is the gloss of the material surface [1]. with cold light-lamp; (b) in top view and with a cold light-lamp;
(c) under ambient conditions via flash. GU = gloss unit, scale =
0–100 GU [2].

For the objective assessment of gloss, a reflectometer is em-

Figure 1. Specular reflection (a) and diffuse reflection (b).
So far, the gloss of chocolate was exclusively judged by visual
inspection. A viewer can easily assess samples with different
gloss, but the comparison of photographed samples is difficult.
Lighting (angle and color temperature) and viewing angle can
influence the appearance of gloss to a considerable extent. This
is demonstrated in Fig. 2 with two chocolate bars, which are
produced with different process parameters and photographed
with three variations of angle and lighting.
The difference between the left and the right bar at each pho-
to is subtle, but identifiable. In contrast, the difference referring
to the gloss appearance between the three images (a), (b), and
(c) is much larger. Because of taking these pictures in different
test series there is no significant comparability, so it is neces-
sary to use a measuring instrument with a constant lighting
and measuring angle.
ployed. The principle of the reflectometer is based on measur-
ing the quantity of specular reflected light. The light intensity
corresponds to the light flux per area, simplified to density or
quantity of light rays per area. The intensity of reflected light
depends on material characteristics and incidence angle. A
reflectometer is equipped with a standardized light source and
a detector. Following the law of reflection, which states that the
incidence angle is equal to the reflection angle, the reflected
light is detected. The light intensity is measured in reference to
–
1
Marion Schomaker
Fachhochschule Münster, Stegerwaldstrasse 39, 48565 Steinfurt,
Germany.
2
Christian Schräer, Dr.-Ing. Marc Lörcher
marc.loercher@de.storck.com
August Storck KG, Paulinenweg 12, 33790 Halle (Westfalen), Ger-
many.
{
Updated and extended version of DOI: https://doi.org/10.1002/
cite.201600192

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 Research Article
a highly polished black glass standard with a defined refractive
index and known specular reflectance at a specified angle.
The gloss value is dimensionless and given in gloss units
(GU). By means of comparative assessment of two chocolate
bars with different gloss, the human eye can detect a difference
of 5–10 GU. Without direct comparison a difference of
10–15 GU is recognizable. For illustration, ten sample boards
lacquered in the same nuance and with a matting agent, the gloss
of the sample charts reduced gradually. In Fig. 3, the sample
charts and the corresponding gloss values are presented.
1.2 Chocolate Production
Chocolate is a composition of fine solid particles from sugar,
cocoa, and milk powder dispersed in a continuous fat phase
based essentially on cocoa butter. Cocoa butter consists mainly
of triglycerides that are composed of stearic, palmitic, and oleic
acid. The peculiarity of cocoa butter is the polymorphism, so
the triglycerides appear in various crystal lattices. In 1966,
Wille and Lutton [4] identified six different crystal forms by
differential scanning calorimetry (DSC) and X-ray diffraction
(XRD). Detailed analysis indicates that six polymorphs exist
classified as I to VI modification. The crystallization behavior
of these polymorphs depends on the processing conditions.
Their melting point rises with increasing crystal form (I–VI),
whereby the I to IV modifications are thermodynamically
unstable. The crystal form V is necessary to obtain chocolate
with a high gloss appearance, strong contraction during solidi-
fying, good shelf life and melting behavior. The gloss of choco-
late depends essentially on the surface properties, which are
influenced by the crystal forms of cocoa butter and the contain-
ing solid particles [5, 6].
2 Materials and Methods
In general, the test procedure includes the following: For tem-
pering the liquid chocolate, a disk-tempering machine is used.
Thereafter, the tempered chocolate is filled into molds and then
cooled. The cooling of samples takes places in the refrigerator
of a chocolate molding plant. After solidification of the choco-
Figure 3. Reference charts for gloss: same lacquer nuance with different quantity of
matting agent; from left to right gloss is increasing [3].
Chem. Eng. Technol. 2020, 43, No. 11, 2336–2343
2337
late, the bars are demolded and their gloss is measured. To
improve the chocolate production, the influence of various
parameters on the gloss of chocolate needs to be assessed. For
this purpose, different series of experiments are carried out in
several consecutive works. In a first test series, Glaser [2] exam-
ined the gloss of dark, milk, and white chocolate regarding dif-
ferent process parameters like (1) surface roughness of the
mould, (2) rate of tempering, (3) cooling temperature, (4) resi-
dence in refrigerator, (5) mold temperature, and (6) storage
time. The liquid chocolate mass is tempered and then filled
into molds, which are used in chocolate production, too. A
refrigerator of a molding plant is employed for cooling and
cristallization. In each test series, only one parameter is varied,
while the others are constant.
The test series by Hones [7] shows an application of spray
coating. For this purpose, the layer was applied by spraying
onto the mold surface. After cooling the layer, the alveoli were
filled with tempered milk chocolate. To measure the gloss,
these chocolate bars were removed from the mold.
Heilemann [8] analyzed the influence of the mold core used
for manufacturing the polycarbonate molds in test series. He
compared the surface structure of the mold with the used mold
core in microscopic images. Additionally, milk chocolate bars
were produced with test molds, which were made with various
mold cores.
The relation of a static charged mold to the gloss of the choc-
olate bars was evaluated in a further test series [9]. With the aid
of a generator and a charging electrode, electrostatically charg-
ing of the mold surface is applied. For this purpose, it is neces-
sary that there is a grounded plate under the mold. Therefore,
the preheated empty mold is removed directly in front of the
pouring system out of the molding plant and is placed on a
grounded surface. In a few seconds, the mold is electrostatically
charged and laid back on its position. Before pouring the tem-
pered chocolate in the alveoli, the electrostatic charge of the
mold surface is measured with an electrostatic fieldmeter. After
cooling, the chocolate bars are demolded and the gloss is mea-
sured to evaluate the effect of electrostatically charging.
2.1 Measurement of Gloss
The bars are measured with the gloss meter
Novo Curve (Rhopoint). Before starting
the test series, five different measure instru-
ments for gloss were compared. The Novo
Curve has been selected due to the small
measuring area with a diameter of 2 mm
which is an advantage for determining the
gloss of chocolate products with a small flat
surface. At an angle of 60, light encounters
the sample surface and the intensity of
reflected light at an angle of 60 is deter-
mined. The measurements are carried out
under controlled conditions (20–25 C am-
bient temperature, 50 % relative humidity)
with the Novo Curve. Gloss is reported as
gloss units based on measurements of ten
samples within every setting.
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 Research Article
2.2 Measurement of Static Charge
With an electrostatic fieldmeter (SIMCO, FMX-004) the field
strength and polarity is measured at a set distance without con-
tact. The field strength depends on the distance to the sample
surface. Therefore, two integrated LEDs help to maintain the
correct distance of 2.5 mm. Due to the given distance, the mea-
sured value is reported in volt. This electrostatic fieldmeter is
used to detect the electrostatic charge on the mold surface for
the test series concerning the gloss of chocolate.
3 Results and Discussion
3.1 Surface Roughness of the Mold
In the first test, the influence of the surface roughness of
the polycarbonate mold on the gloss of chocolate bar is
determined by Glaser [2]. The roughness Ra is the arithmetic
mean deviation of the assessed profile recorded within the
evaluation length. The results of the measurements are dis-
played in Fig. 4.
The gloss values of the chocolate bars decrease with increas-
ing surface roughness. Hence, the chocolate gloss is depending
on the surface roughness [2]. The gloss values are constant by
values of Ra equal to 4 mm or higher. Depending on the choco-
late mass, the gloss asymptotically approaches a value, which is
for milk chocolate around 7 GU, white chocolate 10 GU, and
dark chocolate 5 GU [2]. Therefore, it is very easy to produce a
rough, glossless chocolate bar.
Moreover, Glaser [2] found that the measured gloss level of
dark chocolate is lower than for milk chocolate. That seems to
be surprising because of a general thinking that the dark choco-
lates have the highest gloss appearance. It is highly important
that the level of specular reflection of a black body is much
lower than a white body surface. The human eye assesses the
relation between diffuse and specular reflection. The diffuse
Figure 4. Gloss values plotted over surface roughness of the molds; average and standard devia-
tion from ten samples. Temper index (TI)Milk chocolate: 7.5; TIwhite chocolate: 4.4; TIdark hocolate: 3.1; function of the inlet temperature in
temperature of cooling air: 14 C; temperature of the polycarbonate molds before chocolate
injection: 22 C [2].
Chem. Eng. Technol. 2020, 43, No. 11, 2336–2343
2338
reflection for a black body is low; therefore, the relation to
specular reflection is high in contrast to a white body, which
causes more diffuse reflection and consequently the relation of
diffuse to specular reflection is low. This is the reason why the
human eye identifies an illusion of a higher gloss of the dark
chocolate. The origin of this dependency is the increase of dif-
fuse reflection. A rough surface leads to a higher diffuse reflec-
tion of incident light. The percentage of direct reflection
decreases, leading to a reduction of visual and measured gloss
value. Briones et al. [9] also determined that gloss depends on
the surface roughness.
3.2 Tempering Rate
With the second test, Glaser [2] observed the gloss in relation
to the tempering rate. Therefore, the settings of the disc-
tempering machine (Sollich Turbo Temper TT) changed grad-
ually for receiving different degrees of crystallization. The
temper degree of the recrystallized chocolate mass can be
measured with a tempermeter. It is an indicator for stable
seeds, which induce crystallization of the right polymorphic
form during cooling. Surprisingly, the dependence of gloss on
different tempering degrees of various chocolate masses tends
to be low [2]. Glaser [2] noticed that only poorly tempered
chocolate masses exhibit a significant influence on the gloss
appearance.
3.3 Cooling Temperature
Testing the cooling temperature was the third parameter. The
refrigerator consists of two elements: the inlet and the outlet
zone, where the air supply temperatures can be adjusted sepa-
rately. The polycarbonate molds were filled with chocolate,
cooled down, and the released solidification enthalpy during
crystal conversion is transferred. Due to that, the liquid choco-
late solidifies into a bar and the
product surface is formed. The
density of molten chocolate is
slightly lower than the density of
solid chocolate. This leads to a
volume reduction during cooling of
the chocolate. Because of this con-
traction, the chocolate releases it-
self and the product could be sepa-
rated from the molds.
Three settings with constant
temperature in the whole refrigera-
tor (6 C, 10 C, and 14 C) and two
further tests with different inlet and
outlet temperatures (6 C/14 C and
14 C/6 C) are investigated for the
test by Glaser [2]. For the graphical
evaluation, the measured gloss val-
ues of the samples are plotted as
the refrigerator in Fig. 5.
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 Research Article 2339

3.5 Mold Temperature

In dependency on the mold tem-

perature, the gloss of chocolate is
evaluated by Glaser [2] in the fifth
test series. Before the tempered
chocolate is filled in, the polycar-
bonate molds are preheated. Pre-
heating the molds ensures that the
tempered chocolate crystallizes in
the preferred form of cocoa butter
crystals. At high temperature, the
vaccination crystals can melt and
the formed chocolate bars become
creamy. In low preheated molds,
the growth of numbers of instable
crystals is supported.
Due to the current state of tech-
Figure 5. Gloss values in relation to the inlet cooling temperature. Average and standard devia- nology, the molds are preheated
tion from ten samples; TImilk chocolate: 7.5; TIwhite chocolate: 4.4; TIdark chocolate: 3.1; TIPRH: 5.7; cooling just below the pouring tempera-
time: 16.67 min; temperature of the polycarbonate mold: 22 C [2]. ture. For the test series, the molds
were heated up to four different
Glaser [2] stated that the gloss values of milk chocolate and temperatures and then filled with dark chocolate, white choco-
white chocolate could be described with a declining regression late, and milk chocolate. The comparison of measurements
line. With increasing inlet temperature, the gloss values of the show that high and low temperatures of the molds improve the
chocolate samples decrease. This confirms the observations in gloss, though it is expected that the growth of the preferred
production. In older chocolate molding plants, the residence crystal form bV is disturbed with these settings [2, 3].
time under cooling conditions is short. To dissipate the released
solidification enthalpy in these refrigerators, low temperature
settings are adjusted (6–8 C). As a result, the produced choco- 3.6 Storage Period
late bars receive a high gloss, compared to chocolate bars
produced in modern chocolate molding plants. For dark choc- The storage behavior and its influence on the gloss are exam-
olate, this effect seems to be less strong, because the measure- ined by storing samples over a period of 25 days at 13 C.
ment values could be represented in a horizontal regression Therefore, the gloss of the stored chocolate bars was measured
line [2]. in different intervals. The results are presented in Fig. 6.
During the storage period, the gloss decreases and approach-
es an asymptotic gloss value [2]. This conclusion was also
3.4 Cooling Time drawn by Pastor et al. [10] at examining the influence of

The cooling times varied in the

fourth test series. Depending on
four different cooling times (16.6,
19.2, 22.7, and 27.8 min), the gloss
of chocolate bars was measured by
Glaser [2]. One conclusion is that
the gloss values are independent of
the cooling time, because the gloss
values of dark chocolate, milk
chocolate, and white chocolate are
nearly stable for all four cooling
times [2]. The gloss values of milk
and white chocolate are between
35 GU and 38 GU, whereas the
gloss of dark chocolate varies from
22 GU to 23 GU [3]. A shorter resi-
dence time in the refrigerator is not
useful because a minimum period Figure 6. Gloss values as function of the storage time. Average and standard deviation from ten
is needed to cool the chocolate to samples; TImilk chocolate: 6.3; TIwhite chocolate: 5.0; TIdark chocolate: 1.2; cooling temperature: 14 C;
crystallization temperature. cooling time: 16.67 min; temperature of the polycarbonate mold: 22 C [2].

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 Research Article 2340

storage time on the gloss value. Becket [5],

Batzer [11], and Danzl [12] describe the
crystallization of cocoa butter, the recrystal-
lization to higher melting modifications,
and the crystallization as a function of
time. As a result, the solid fat content
reaches after ten days asymptotically a
maximum under constant storage tempera-
tures between 10 C and 15 C. Conversely,
the gloss value achieves a minimum.

3.7 Layer of Cocoa Butter

Based on the findings of the test series (3)

cooling temperature, (5) mold temperature,
and (6) storage time, it can be concluded
that a high solid fat content (SFC) with a Figure 7. Photographs of sample surface with scanning electron microscope with
fine structure of the fat crystals correlates two different zooms; (a) and (d): dark chocolate (TI = 4.4); (b) and (e): milk chocolate
with a reduction of gloss. These fine crystal (TI = 6.3); (c) and (f): milk chocolate with cocoa butter layer (TI = 6.6) [7].
structures are desired for long fat bloom
resistance. Hones’ [7] research is based on another way of these studies. It can be assumed that similarly to high-gloss
improving the gloss of crystallized chocolate bars. In his thesis, lacquer mixed with matting agents to receive a mat lacquer, the
he determines the influence of a thin layer of cocoa butter on cocoa butter gets a mat surface caused by dispersed sugar and
the chocolate for improving the gloss. The molds are rubbed cocoa particles [7].
with liquid cocoa butter, leaving a thin film at the surface of Based on these results, the influence of a cocoa butter layer is
the alveoli. After the cocoa butter solidified, the chocolate mass investigated in further series of experiments. By spraying the
is filled in. cocoa butter on the mold surface, a homogeneous layer with
With repeating this test, Hones [7] ensured that the cocoa high uniform gloss appearance is obtained. Hones [7] consid-
butter layer is found on the chocolate surface and not on the ered three different types of spray layer in test series (7). The
mold surface. The chocolate bars with a thin layer of cocoa but- results are presented in Fig. 8.
ter have a higher gloss concerning the visual impression as well Hones [7] states that the gloss value of the chocolate samples
as the measurement with approximately 20 GU higher gloss is dependent on the crystallization degree of the spray layer.
values [7]. The tempered cocoa butter and the mixture of tempered milk
Additionally, the surface of some selected chocolate bars was chocolate lead to higher gloss values than the layer with untem-
analyzed with a scanning electron microscope (JSM-6460 LV, pered cocoa butter (Fig. 8). The tempered layers contain crys-
Jeol) at the German Institute of Food Technologies (Deutsches tallization germs that accelerate the crystallization during
Institut für Lebensmitteltechnik e.V. DIL). A dark chocolate cooling. In contrast, the untempered cocoa butter layer looks
bar with low gloss value, milk choc-
olate bar with gloss values in the
middle range, and samples with a
cocoa butter layer were chosen for
the analysis. Exemplary images for
each sample type are illustrated in
Fig. 7.
At high zoom levels in Fig. 7d,
some black depressions could be
noticed. In Fig. 7e, the depression
seems to be smaller compared to
7d whereby in Fig. 7f a homoge-
neous structure is observed. At
lower magnification (Figs. 7a–c)
the structure tends to be more
homogeneous from 7a to 7c. In 7a,
small white dots can be seen clearly
compared to 7b, where they can Figure 8. Gloss values of milk chocolate with various spray layers, which have been refrigerated
only be recognized in parts. The over different periods. Average and standard deviation from ten samples; TImilk chocolate: 6.3;
composition of the light and dark crystallization temperature: 23.6 C; spray layer temperature: 30 C; cooling temperature: 9 C,
areas is not further determined in temperature of the polycarbonate mold: 22.5 C [7].

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 Research Article 2341

white after short cooling with a

mat surface structure. Due to that,
the gloss is reduced [7].
Regarding the cooling times,
Hones [7] argued that an adequate
cooling must be ensured to attain
satisfactorily crystallized cocoa but-
ter. The gloss values of the samples
produced with a tempered cocoa
butter layer and a composition of
milk chocolate with cocoa butter
are comparable (Fig. 8). Therefore,
a raise of cocoa butter content in
the basic milk chocolate mass is
sufficient for improving the gloss
[3]. The resulting surface is smooth
and has a higher gloss appearance
than milk chocolate [7]. Figure 9. Gloss values of milk chocolate compared to milk chocolate with a thin layer with a
Consequently, Hones [7] com- composition of milk chocolate and cocoa butter (ratio 80:20) as function of storage time. Aver-
pared chocolate bars with a tem- age and standard deviation from ten samples; storage temperature: 14 C. Milk chocolate: mass
temperature: 25.4 C; crystallization temperature: 22.4 C; TI: 6.3; mold temperature: 29 C; cooling
pered spray layer of milk chocolate
temperature: 14 C; spray layer: mass temperature: 24.3 C; crystallization temperature: 24.3 C;
with cocoa butter (ratio 80:20) with TI: 4.7; cooling temperature: 14 C [7].
chocolate bars of untreated tem-
pered milk chocolate considering
the storage time. The alveoli of the test mold are coated with and under high pressure injected into an injection mold, which
the spray layer and subsequently cooled down, before tempered can be divided into two main components: the mold core
milk chocolate is used to fill the alveoli und cooled down again and the mold cavity. After refrigeration, the tool is opened and
(Fig. 9). the formed polycarbonate can be taken out. In test series (8),
Regarding the results of Hones [7], the gloss value of the the effect of the mold core surface structure is analyzed. In
milk chocolate bar without spray layer decreases and reaches Fig. 10, two mold cores of various mold manufacturers are
asymptotically its final value. In contrast, the gloss of the choc- imaged.
olate bars with the thin layer shows
no dependency on the storage time.
According to that there seems to be
no change in the surface structure;
probably the scattering effect of
particles is reduced by the in-
creased fat content in the layer [7].

3.8 Surface Roughness

of Mold Core

In test series (8), Heilemann [8] as-

sessed the influence of mold prop-
erties, especially the impact on sur-
face structure of the alveoli. The
material used and the surface qual-
ity of the mold can affect the mold
surface. In the past, metal molds
were exclusively utilized due to
their long life and good heat con-
ductivity [13]. Based on their
weight and acquisition costs, the
metal molds were replaced by poly-
carbonate molds [13]. By injection, Figure 10. Micrographs of mold cores used of various manufacturers. The images above (a) and
molding the polycarbonate is (b) show a 25· magnification of the mold core surface, (c) and (b) a 200· magnification. (a) and
formed into molds. Therefore, (c) belong to the same mold core as well as (b) and (c) on the right. The left mold core is signifi-
polycarbonate granulate is molten cantly less polished [8].

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 Research Article 2342

Heilemann [8] found that the mold core

surface is responsible for the surface topog-
raphy of the manufactured mold. A care-
lessly polished tool leads to a higher surface
roughness in the alveoli of the chocolate
mold [3]. Due to that, the German Institute
of Food Technologies (DIL) received some
important results in research studies con-
cerning the influence of mold properties on
the gloss of chocolate. With materials,
which have different surface properties,
chocolate is produced and its properties
and gloss is determined. In terms of gloss,
this research has proven that the topogra-
phy of the mold influences the gloss of
chocolate, but it is not a sufficient criterion
[14]. Accordingly, Middendorf et al. [15] Figure 11. Static charge of molds in manufacturing process of chocolate bars. At every
reported that glossy chocolate is more ad- position the electrostatic charge of 15 molds is measured during manufacturing. The
hesive than mat one. Based on their results average and standard deviations are presented.
it can be stated that the gloss of chocolate
depends not only on roughness but also on other properties of examined in a separate test series. The molds are electrostati-
the mold surface, such as surface energy and detachment cally charged by means of charging bars. After producing choc-
behavior. olate with the charged molds, the gloss of chocolate with re-
spect to the electrostatic charging is measured and evaluated of
the mold (Fig. 12).
3.9 Static Charge of Molds The gloss values are in the range of standard deviation. The
electrostatic charging of molds before pouring chocolate in the
In test series (9), Schomaker [16] measured the impact of elec- alveoli has no significant effect on the gloss of chocolate bars.
trostatically charged molds on the gloss of chocolate bars. Poly- Thus, the electrostatically charged molds do not improve the
carbonate is a non-conductive material with good insulation gloss of chocolate. In addition, electrostatic charging of a sur-
properties. However, when two objects come into contact or face leads to attraction of particles. This effect is undesirable
rub against each other, electrons can be transferred from one for food production, because product contamination must be
material to another. This effect causes an electric charge of the avoided at all costs. In addition, the adhesion of particles leads
material surface. During the manufacturing process of choco- to a diffuse light reflection and thus to a reduction of gloss
late, the molds are transported through the chocolate plant and appearance.
encounter various materials. To evaluate the electrostatic
charging of the molds in a chocolate processing plant, measure-
ments of the electrostatic charge were carried out at different
positions. In Fig. 11, the results are presented.
Measurements of static charge
indicate that the molds are hardly
electrostatically charged before
pouring the chocolate and after
cooling the filled molds. In con-
trast, the demolding step results in
electrostatically charging of the
molds and the demolded chocolate
bars. With respect to charge polar-
ity, the chocolate is positively
charged (17.1–25.1 kV) and the
polycarbonate molds are negatively
charged (–27.2 kV to –18.7 kV).
Thus, the highest electrostatic
charge is generated by demolding
the chocolate products.
Whether the electrostatic charg-
ing of the mold surface before
pouring the chocolate in the alveoli Figure 12. Gloss of chocolate in relation to static charge of molds. Charge value: average and
affects, the gloss of the chocolate is standard deviation of five measurements per mold.

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 Research Article
4 Conclusions
In this study, the influence of various process parameters on
the gloss of chocolate is determined. The following findings
were obtained:
– The surface roughness of the mold has a strong influence on
the gloss of chocolate. Further important factors are the
cooling temperature and storage time.
– The temperature of the mold influences the gloss of the
chocolate samples. Conversely to the expectations, the influ-
ence of precrystallization is not extreme regarding the gloss
of chocolate. Additionally, the cooling times do not affect the
gloss of chocolate samples.
– Applying a layer of cocoa butter on the product surface has
a major positive impact on the gloss of the chocolate surface.
– The quality of the mold core used for manufacturing poly-
carbonate molds by injection molding has an important
influence on the surface roughness of the alveoli.
– Demolding of chocolate products is the process step in
chocolate manufacturing which leads to electrostatic charge
of chocolate bars and polycarbonate molds.
– Electrostatically charged molds do not lead to a significant
change of chocolate gloss. Due to the fact that electro-
statically charged molds attract particles, electrostatic charg-
ing should be avoided before chocolate is poured into the
mold.
The authors have declared no conflict of interest.
Abbreviations
DSC differential scanning calorimetry
GU gloss units
SFC solid fat content
TI temper index
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2343
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