Cocoa powder stabilizing system CPSS

During storage, the unstable crystalline state results in undesirable changes in the color of the cocoa powder. In addition, the cocoa powder can solidify during storage in bags or big bags due to the crystallization energy released due to the recrystallization processes.

The decisive influence on the crystalline stability of the cocoa powder is the formation of ß₅ or ß₆ crystals. However, these stable crystal structures can only be achieved if less stable forms have been passed through beforehand. With each transition from one crystal structure to another, energy is released. The amount of energy released varies greatly from one crystal structure transition to another.

Once these energies are released, they must be extracted from the product as efficiently as possible. This process step is of crucial importance in the stabilization of cocoa powder.

To ensure the best possible energy transfer, the CPSS process works with fluidization technology. By fluidizing the product with conditioned air, the released energy can be withdrawn from the product quickly and efficiently.

Another decisive factor for optimal stabilization is the necessary recrystallization time. It is known from scientific studies that a minimum residence time of 8-20 minutes is necessary for the best stabilization. This time span is reached in the CPSS system and can even be individually optimized for the product by setting the process parameters.