The Shape of Chocolate: A Topological Perspective on Food Microstructure
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arXiv
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| Formato: | Preprint |
| Publicado: |
2026
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| _version_ | 1866915898111033344 |
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| author | Rucco, Matteo |
| author_facet | Rucco, Matteo |
| contents | We present a computational framework for characterizing the molecular self-organization of cocoa butter (Theobroma cacao) during dark chocolate tempering through the lens of Topological Data Analysis (TDA). A physics-inspired particle simulation models N=100 triglyceride molecules across the full temperature range 15--60 degrees C, spanning all six crystalline polymorphs of cocoa butter (Forms I--VI) as well as the melt and superheating regimes. At each temperature tick, we construct a Vietoris-Rips filtration and compute the persistent homology groups H0 (connected components), H1 (independent cycles), and H2 (3D voids). The resulting persistence diagrams are analyzed via persistent entropy E = -sum_i p_i log2(p_i), where p_i = l_i / sum_j l_j and l_i = death_i - birth_i denotes feature lifetime; essential classes are assigned death = m+1 (m = eps_max) following the standard persistent entropy convention (Rucco 2026, arXiv:2602.09058). Our results demonstrate that Form V (the optimal tempering polymorph, 29.5--34 degrees C) is characterized by a distinctive topological signature: a local minimum in the H0 persistent entropy (E0 = 5.74 +/- 0.04 bits), a pronounced depression in the first Betti number beta_1 (1562 +/- 35), and a global minimum in the H2 entropy (E2 = 12.29 +/- 0.25 bits) reflecting coherent inter-bilayer lamellar cavities. Via Theorem 1 and Corollary 1 of Rucco (2026), persistent entropy is proven to separate the ordered and disordered phases by an asymptotically non-vanishing gap whenever a phase transition induces the creation or destruction of topological mass at macroscopic scales -- a condition we verify empirically across all eight cocoa butter regimes. These findings suggest that TDA-based metrics could serve as non-invasive quality indicators for industrial chocolate tempering processes. |
| format | Preprint |
| id |
arxiv_https___arxiv_org_abs_2603_27854 |
| institution | arXiv |
| publishDate | 2026 |
| record_format | arxiv |
| spellingShingle | The Shape of Chocolate: A Topological Perspective on Food Microstructure Rucco, Matteo Materials Science Statistical Mechanics We present a computational framework for characterizing the molecular self-organization of cocoa butter (Theobroma cacao) during dark chocolate tempering through the lens of Topological Data Analysis (TDA). A physics-inspired particle simulation models N=100 triglyceride molecules across the full temperature range 15--60 degrees C, spanning all six crystalline polymorphs of cocoa butter (Forms I--VI) as well as the melt and superheating regimes. At each temperature tick, we construct a Vietoris-Rips filtration and compute the persistent homology groups H0 (connected components), H1 (independent cycles), and H2 (3D voids). The resulting persistence diagrams are analyzed via persistent entropy E = -sum_i p_i log2(p_i), where p_i = l_i / sum_j l_j and l_i = death_i - birth_i denotes feature lifetime; essential classes are assigned death = m+1 (m = eps_max) following the standard persistent entropy convention (Rucco 2026, arXiv:2602.09058). Our results demonstrate that Form V (the optimal tempering polymorph, 29.5--34 degrees C) is characterized by a distinctive topological signature: a local minimum in the H0 persistent entropy (E0 = 5.74 +/- 0.04 bits), a pronounced depression in the first Betti number beta_1 (1562 +/- 35), and a global minimum in the H2 entropy (E2 = 12.29 +/- 0.25 bits) reflecting coherent inter-bilayer lamellar cavities. Via Theorem 1 and Corollary 1 of Rucco (2026), persistent entropy is proven to separate the ordered and disordered phases by an asymptotically non-vanishing gap whenever a phase transition induces the creation or destruction of topological mass at macroscopic scales -- a condition we verify empirically across all eight cocoa butter regimes. These findings suggest that TDA-based metrics could serve as non-invasive quality indicators for industrial chocolate tempering processes. |
| title | The Shape of Chocolate: A Topological Perspective on Food Microstructure |
| topic | Materials Science Statistical Mechanics |
| url | https://arxiv.org/abs/2603.27854 |