Conching Chocolate Is a Prototypical Transition from Frictionally Jammed

Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content Elena Blancoa,1, Daniel J. M. Hodgsona,1,2, Michiel Hermesa,b,1, Rut Besselinga,c, Gary L. Hunterd,e, Paul M. Chaikind, Michael E. Catesa,f, Isabella Van Dammeg, and Wilson C. K. Poona aSchool of Physics and Astronomy, The University of Edinburgh, Edinburgh EH9 3FD, United Kingdom; bSoft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, 3584 CC Utrecht, The Netherlands; cInProcess-LSP, 5349 AB Oss, The Netherlands; dCenter for Soft Matter Research, Department of Physics, New York University, New York, NY 10003; eCorporate Strategic Research, ExxonMobil Research and Engineering Company, Annandale, NJ 08801; fDepartment of Applied Mathematics and Theoretical Physics, University of Cambridge, Cambridge CB3 0WA, United Kingdom; and gMars Chocolate UK Ltd., Slough SL1 4JX, United Kingdom Edited by David A. Weitz, Harvard University, Cambridge, MA, and approved April 8, 2019 (received for review February 4, 2019) The mixing of a powder of 10- to 50-µm primary particles into is common to diverse industries that rely on the production of a liquid to form a dispersion with the highest possible solid high-solid-content dispersions. content is a common industrial operation. Building on recent advances in the rheology of such “granular dispersions,” we Shear Thickening Suspensions study a paradigmatic example of such powder incorporation: the We first review, briefly, recent advances in granular suspension conching of chocolate, in which a homogeneous, flowing suspen- rheology (5–14). The viscosity of a high-φ granular suspension sion is prepared from an inhomogeneous mixture of particulates, increases from a low-stress Newtonian value when the applied triglyceride oil, and dispersants. Studying the rheology of a sim- stress, σ, exceeds some onset stress, σ?, reaching a higher New- plified formulation, we find that the input of mechanical energy tonian plateau at σ σ?: The suspension shear thickens. The and staged addition of surfactants combine to effect a consid- PHYSICS low- and high-stress viscosities, η1 and η2, diverge as erable shift in the jamming volume fraction of the system, thus increasing the maximum flowable solid content. We discuss the φ −λ possible microscopic origins of this shift, and suggest that choco- ηr = A 1 − µ , [1] late conching exemplifies a ubiquitous class of powder–liquid φJ (σ) mixing. where ηr = η1,2/η0 with η0 as the solvent viscosity, A ' 1, and λ ' 2 for spheres (15, 16). The jamming point, φJ, is a func- chocolate j rheology j jamming j incorporation tion of both the interparticle friction coefficient, µ, and the applied stress, σ. The latter begins to press particles into con- ? he incorporation of liquid into dry powder with primary par- tact when it exceeds σ . With µ ! 0, no shear thickening is Tticle size in the granular range (∼ 10 µm to 50 µm) to form a observed, and ηr diverges at random close packing, φJ = φrcp. φ 50% At finite µ, the low-stress viscosity η1(φ) still diverges at φrcp, but flowing suspension with solid volume fraction & is impor- µ tant in many industries (1). Often, maximizing solid content is a η2(φ), the high-stress viscosity, now diverges at some φJ = φm < φrcp. For monodisperse hard spheres (Fig. 1A) φrcp ≈ 0:64 and key goal. Cements for building or bone replacement and ceramic µ!1 “green bodies” are important examples, where higher φ improves φm ≈ 0:54 (where “1,” in practice, means µ & 1) (8, 17). material strength (2). Another example is chocolate manufacturing, where high solid content [= lower fat (3)] is achieved by Significance “conching.” Conching (4), invented by Rodolphe Lindt in 1879, is impor- Chocolate conching is the process in which an inhomogeneous tant for flavor development, but its major physical function is to mixture of fat, sugar, and cocoa solids is transformed into a turn an inhomogeneous mixture of particulates (including sugar, homogeneous flowing liquid. Despite the popularity of choco- milk solids, and cocoa solids) and cocoa butter (a triglyceride late and the antiquity of the process, until now, there has been mixture) into a homogeneous, flowing suspension (liquid choco- poor understanding of the physical mechanisms involved. late) by prolonged mechanical action and the staged addition Here, we show that two of the main roles of conching are of dispersants. In this paper, we focus on this effect, and seek the mechanical breakdown of aggregates and the reduction to understand how mechanical action and dispersants together of interparticle friction through the addition of a dispersant. transform a nonflowing, inhomogeneous mixture into a flowing Intriguingly, the underlying physics we describe is related to suspension, a process that has analogs in, e.g., the ceramics and the popular stunt of “running on cornstarch.” pharmaceuticals sectors (1). We find that the key physical processes are friction-dominated Author contributions: M.H., P.M.C., M.E.C., I.V.D., and W.C.K.P. designed research; E.B., flow and jamming. Specifically, two of the key rheological param- D.J.M.H., R.B., and G.L.H. performed research; E.B., D.J.M.H., M.H., R.B., and G.L.H. analyzed data; and D.J.M.H. and W.C.K.P. wrote the paper.y eters in chocolate manufacturing, the yield stress, σy, and the high-shear viscosity, η2, are controlled by how far the volume Conflict of interest statement: This work is, in part, funded by Mars Chocolate UK Ltd.y fraction of solids, φ, of the chocolate formulation is situated This article is a PNAS Direct Submission.y from the jamming volume fraction, φJ. We demonstrate that the This open access article is distributed under Creative Commons Attribution-NonCommercial- first part of the conche breaks apart particulate aggregates, thus NoDerivatives License 4.0 (CC BY-NC-ND).y increasing φJ relative to the fixed mass fraction. In the second Data Deposition: All data plotted in this work can be downloaded from Edinburgh part of the conche, the addition of a small amount of disper- DataShare (https://datashare.is.ed.ac.uk/handle/10283/3281).y 1 E.B., D.J.M.H., and M.H. contributed equally to this work.y sant reduces the interparticle friction and further raises φJ, in 2 turn reducing σy and η2, resulting in fluidization of the sus- To whom correspondence should be addressed. Email: [email protected] pension, i.e., a solid to liquid transition. Such “φJ engineering” www.pnas.org/cgi/doi/10.1073/pnas.1901858116 PNAS Latest Articles j 1 of 6 Downloaded by guest on September 27, 2021 superscript, which, again, we will drop unless needed), and A µ diverges at φm. Competition between friction and adhesion gives rise to a ? range of rheologies (19). If σ /σa 1, the suspension shear thins at σ > σy to the frictional viscosity, η2. The state diagram of such a system is shown schematically in Fig. 1B; Fig. 1B, Inset shows a typical flow curve. However, a suspension with ? σ /σa 1 first shear-thins at σ > σy, and then shear-thickens as σ exceeds σ?. Modifying system additives (e.g., removing poly- ? meric depletants or adding surfactants) can increase σ /σa and change the first type of behavior to the second type (21, 22). Conching Phenomenology We worked with a simplified chocolate formulation of “crumb powder” dispersed in sunflower oil with lecithin (23). For one experiment, we also added a second surfactant, polyglycerol polyricinoleate (PGPR). Crumb is manufactured by drying a water-based mixture of sucrose crystals, milk, and cocoa mass followed by milling (24). To perform a laboratory-scale conche, we used a planetary mixer (Fig. 2) to prepare 500-g batches. The total lecithin added was 0.83 wt%. In the first step, the B “dry conche,” we mixed the solids with the oil and 0.166 wt% of lecithin (20% of the total) in the planetary mixer at ∼ 100 rpm until the material smears around the bowl right after it has cohered into a single lump around the blade. At φ = 0:55, this took ∼ 40 min. Then, for the “wet conche,” the remaining lecithin was added and mixed for a further 20 min. Conched samples were prepared with solid concentrations in the range 0:4 . φ . 0:6, with φ calculated using measured densities (see Materials and Methods), so that a weight fraction of 74% converts to φ = 0:55 (assuming all of the fat contained in the crumb melts during conching). In each case, the flow curves of the as-conched sample as well as that of samples succes- sively diluted with pure oil were measured using parallel-plate rheometry (see Materials and Methods). Fig. 3 stages A through H show the phenomenology of conching a mixture with solid volume fraction φ0 = 0:55 (or 74 wt.%) to which, initially, 20% of the final total of 0.83 wt.% of lecithin has been added; the accompanying plots show the power consumption of the planetary mixer as well as measured densities of the sample as conching proceeds. We define Fig. 1. (A) The high-shear viscosity of suspensions of granular hard spheres the solid volume fraction as the ratio of solid volume to total normalized by the solvent viscosity, ηr, plotted against the volume fraction solid plus liquid volume, discounting any air that may be present; φ, with friction coefficient increasing from µ = 0 (red), diverging at φrcp, to this differs from the granulation literature, where the air is typ- µ ! 1 (blue), diverging at φµ!1.( ) The jamming volume fraction, m Inset ically taken into account.

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