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Effect of particle size in chocolate shell on oil migration and fat bloom development

Dahlenborg, Hanna LU ; Millqvist-Fureby, Anna and Bergenståhl, Björn LU (2015) In Journal of Food Engineering 146. p.172-181
Abstract
The effects of chocolate shell particle size were investigated by means of its influence on rate of oil migration and fat bloom development. The particle size of the non-fat particles in the chocolate, i.e. sugar and cocoa particles was varied between 15, 22 and 40 mu m. A novel set of analytical techniques was used and by combining migration results with surface topology results clear differences could be observed between the samples. At 23 degrees C storage the samples with a particle size of 15 mu m showed higher rate of oil migration and, further, the earliest development of fat bloom at the surface. This could be observed both macroscopically and microscopically. Thus, it appears as a larger specific surface area of the nonfat... (More)
The effects of chocolate shell particle size were investigated by means of its influence on rate of oil migration and fat bloom development. The particle size of the non-fat particles in the chocolate, i.e. sugar and cocoa particles was varied between 15, 22 and 40 mu m. A novel set of analytical techniques was used and by combining migration results with surface topology results clear differences could be observed between the samples. At 23 degrees C storage the samples with a particle size of 15 mu m showed higher rate of oil migration and, further, the earliest development of fat bloom at the surface. This could be observed both macroscopically and microscopically. Thus, it appears as a larger specific surface area of the nonfat particles facilitates migration of filling oil, possibly due to a more heterogeneous and coarser crystal network with higher permeability. Molecular diffusion cannot explain the level of oil migration observed and, thus, convective flow is assumed to be an important contribution in addition to the molecular diffusion. (C) 2014 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Chocolate, Cocoa butter, Particle size, Fat bloom, Migration, Surface, structure
in
Journal of Food Engineering
volume
146
pages
172 - 181
publisher
Elsevier
external identifiers
  • wos:000345184300021
  • scopus:84907941033
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2014.09.008
language
English
LU publication?
yes
id
d922eef9-db84-4afa-b47d-9197aa0e3df4 (old id 4982735)
date added to LUP
2015-01-27 11:39:15
date last changed
2017-10-01 04:21:27
@article{d922eef9-db84-4afa-b47d-9197aa0e3df4,
  abstract     = {The effects of chocolate shell particle size were investigated by means of its influence on rate of oil migration and fat bloom development. The particle size of the non-fat particles in the chocolate, i.e. sugar and cocoa particles was varied between 15, 22 and 40 mu m. A novel set of analytical techniques was used and by combining migration results with surface topology results clear differences could be observed between the samples. At 23 degrees C storage the samples with a particle size of 15 mu m showed higher rate of oil migration and, further, the earliest development of fat bloom at the surface. This could be observed both macroscopically and microscopically. Thus, it appears as a larger specific surface area of the nonfat particles facilitates migration of filling oil, possibly due to a more heterogeneous and coarser crystal network with higher permeability. Molecular diffusion cannot explain the level of oil migration observed and, thus, convective flow is assumed to be an important contribution in addition to the molecular diffusion. (C) 2014 Elsevier Ltd. All rights reserved.},
  author       = {Dahlenborg, Hanna and Millqvist-Fureby, Anna and Bergenståhl, Björn},
  issn         = {0260-8774},
  keyword      = {Chocolate,Cocoa butter,Particle size,Fat bloom,Migration,Surface,structure},
  language     = {eng},
  pages        = {172--181},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Effect of particle size in chocolate shell on oil migration and fat bloom development},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2014.09.008},
  volume       = {146},
  year         = {2015},
}