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Can Cabin Pressure Change Chocolates?  
User currently offlineDevildog2222 From United States of America, joined Mar 2006, 141 posts, RR: 0
Posted (4 years 11 months 3 weeks 7 hours ago) and read 3284 times:

My dad just came home from SLC on a SFO bound flight and with him was Rocky Mountain Chocolates. By surprise the Milk Chocolate peanut butter cups changed to white chocolate.

Can the color of chocolates change because of the change in pressure? The odd thing is that only the peanut butter cups changed color all the other chocolates stayed the same.

6 replies: All unread, jump to last
 
User currently offlinePhoenix9 From Canada, joined Aug 2007, 2546 posts, RR: 8
Reply 1, posted (4 years 11 months 3 weeks 7 hours ago) and read 3275 times:

Quoting Devildog2222 (Thread starter):


Actually it is a pretty serious problem that chocolate industry is facing. The dark cocoa when combined with peanut butter has been shown to change colour based on atmospheric pressure and humidty values. Some speculate that the industry is loosing millions of dollars per year because of this problem - considering that chocolates need to be transported througout the world. Consumers end up thinking either the chocolate has gone bad or they have been sold counterfeit product, hence declining sales of such products.

Cadbury and Nestle are working on a pressure/moisture resistant packaging in collaboration with NASA. Such a technology would also benefit astronauts on long trip e.g. to Mars.

[Edited 2009-08-06 18:01:56]


Life only makes sense when you look at it backwards.
User currently offlineDevildog2222 From United States of America, joined Mar 2006, 141 posts, RR: 0
Reply 2, posted (4 years 11 months 3 weeks 7 hours ago) and read 3265 times:

Thanks for the reply and info. This is the first time I've ever herd of this kind of problem with the chocolates.

[Edited 2009-08-06 18:56:26]

User currently offlineIhadapheo From United States of America, joined Sep 2001, 6027 posts, RR: 56
Reply 3, posted (4 years 11 months 3 weeks 6 hours ago) and read 3235 times:

Serious reply... are you sure it was milk chocolate to begin with (wrapper etc) and was there still peanut butter in the white chocolate (white chocolate peanut butter?)

In addition did the chocolate partially melt in flight (in a pocket etc)

A cursory web search did not show any link to pressure and milk chocolate to white chocolate conversion however I do recall something about melted chocolate having as different slightly different appearance when it solidifies

Quoting Phoenix9 (Reply 1):
Cadbury and Nestle are working on a pressure/moisture resistant packaging in collaboration with NASA

I remember the way cool tubes they had for the food back in the Apollo days. Just like toothpaste roll out the food hmmm....

Oh well I hope someone has a definitive answer for your mystery

IHAP



Pray hard but pray with care For the tears that you are crying now Are just your answered prayers
User currently offlineDevildog2222 From United States of America, joined Mar 2006, 141 posts, RR: 0
Reply 4, posted (4 years 11 months 3 weeks 6 hours ago) and read 3220 times:

Well from what I know it was Milk chocolate peanut butter cups, don't know if there was any peanut butter in the chocolate, and it was in one of there small boxes, so it didn't melt it did kind of get soft.

User currently offlineNomadd22 From United States of America, joined Feb 2008, 1828 posts, RR: 0
Reply 5, posted (4 years 11 months 2 weeks 6 days 21 hours ago) and read 3098 times:

With peanut butter cups, water gasses out of the peanut butter and gets absorbed by the chocolate, tuning it white.
Cheap chocolate can also have problems foaming a little when pressure drops.



Andy Goetsch
User currently offlinePellegrine From United States of America, joined Mar 2007, 2341 posts, RR: 8
Reply 6, posted (4 years 11 months 2 weeks 6 days 20 hours ago) and read 3086 times:

Interesting thread because I'm a total chocoholic, i tend to love dark, dark chocolate like 80-90% cacao.


oh boy!!!
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