I keep on reading that chocolate's fats can oxidate when in contact with light... I can't make sense of it. Oxidation is a transformation process due to oxigen (air) so why do they always refer to the oxidation of cocoa's fats by light?
If anyone has a scientific explanation, I am eally interested.
Thanks for your lights.
Reaction with oxygen is facilitated by light
THank you Tom and Larry,
Larry, very interesting read However I think oxidation isn't about heating chocolate or that would just be the "fat bloom" problem we encounter with chocolate. Or is it that when people talk about the oxidation of chocolate by light they mean the infrareds heating up chocolate?
I guess I am more looking for a description of what happens in the oxidation process of chocolate by LIGHT.
Thanks to anyone who could have such a description of the process
photodegredation of proteins and lipids is very common. Most of it's due to UV lights (think fluorescent lighting). Many fats are susceptible to it, the shorter chain and less saturated the fat, the faster it will occur. it's the reason your milk doesn't come in clear containers.
Great Tom and Sebastian. THanks to both of you. It makes a lot more sense now and indeed photooxidation or degredation would be a better term. I was just curious to understand how that exposition to light can degrade chocolate. I know what sugar and fat blooms look like and I was wondering what oxidation could do.
you'll taste it far before you see it, but given enough time, the color will lighten. by the time it's noticeably lighter, you don't want to eat it...
Ok I am going to test it :). How does it affect the taste?
well, if i tell you the results before you test, it can skew your perception 8-) test it and see...