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Impact of pre-crystallization process on structure and product properties in dark chocolate

L. Svanberg ; Lilia Ahrné (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Niklas Lorén (Institutionen för kemi- och bioteknik, Teknisk ytkemi) ; E. Windhab
Journal of Food Engineering (0260-8774). Vol. 114 (2013), 1, p. 90-98.
[Artikel, refereegranskad vetenskaplig]

Dark chocolate microstructures with different structure densities, i.e., close-packing of the fat crystal lattice, and homogeneity i.e., evenness and connectivity of the fat crystal network, were created by βVI- seeding or conventional pre-crystallization with various degrees of temper and were evaluated with respect to storage stability. The structure characterization was conducted by measuring the strength of the cocoa butter crystal network with traction tests combined with DSC melting curves. Subsequent storage stability was evaluated with DigiEye technique for fat bloom development and gravimetrical techniques for fat/moisture migration. The two pre-crystallization processes generated significantly different structures and storage stability. Well-tempered βVI-seeding resulted in a dense and homogenous chocolate structure directly after solidification, which was optimal in order to retard fat bloom and fat migration. However, a too high structure density generated heterogeneous structures with reduced ability to withstand fat bloom. A lower structure density exhibited optimal resistance against moisture migration. © 2012 Elsevier Ltd. All rights reserved.

Nyckelord: Chocolate , Fat bloom , Fat migration , Microstructure , Moisture migration , Pre-crystallization



Denna post skapades 2017-01-19. Senast ändrad 2017-01-27.
CPL Pubid: 247394

 

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Institutioner (Chalmers)

Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)
Institutionen för kemi- och bioteknik, Teknisk ytkemi (2005-2014)

Ämnesområden

Materialkemi

Chalmers infrastruktur