Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of βV polymorph of the right size. The pre-crystallization process has a great impact on the quality and production cost of final product. Development of chocolate technology requires the use of the most appropriate techniques and ingredients without negatively affecting the quality characteristics. Applications of novel technologies within the confectionery industry have allowed production of chocolate in sufficient quantities to meet the public needs. In order to provide and investigate the potential and usage of novel technologies, the present review focused on different pre-crystallization methods and factors affecting the processing conditions. Seeding and ultrasound-assisted pre-crystallization can be used as alternatives to conventional tempering process. However, in both methods, optimization of experimental conditions is required.

中文翻译：

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巧克力中的预结晶过程：机理，重要性和新颖性。

预结晶是巧克力生产中的重要步骤，这被定义为通过一次和二次成核对可可脂进行回火。回火的目的是获得足够数量的适当大小的βV多晶型物。预结晶过程对最终产品的质量和生产成本有很大影响。巧克力技术的发展需要使用最合适的技术和成分，而不会对质量特性产生负面影响。糖果业中新技术的应用使巧克力的生产量足以满足公众的需求。为了提供和调查新技术的潜力和用途，本综述着眼于不同的预结晶方法和影响加工条件的因素。晶种和超声辅助的预结晶可以用作常规回火工艺的替代方法。但是，在两种方法中，都需要优化实验条件。