Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy
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| Title: | Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy |
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| Authors: | James, Bryony J.1 b.james@auckland.ac.nz, Smith, Bronwen G.2 |
| Source: | LWT - Food Science & Technology. Jun2009, Vol. 42 Issue 5, p929-937. 9p. |
| Subjects: | Chocolate, Chocolate processing, Effect of heat on food, Cooling of food, X-ray photoelectron spectroscopy, Scanning electron microscopy, Microorganism morphology |
| Abstract: | Abstract: Bloom on chocolate is an unsightly surface condition resulting in a white, powdery appearance that consumers interpret as a sign of poor quality. Bloom results from incorrect processing or storage. Two innovative methods have been developed, and used in conjunction, to investigate the morphology and composition of bloomed chocolate. Environmental scanning electron microscopy (ESEM) was used to image the morphology of the surface of fresh and bloomed chocolate and to observe the changes in morphology, in real time, during heating and cooling. The nodular morphology of sugar bloom was easily distinguished from the blade like crystals of fat bloom. Surface details for the fat blades indicated an extrusion mechanism during their formation on the chocolate surface. “Cold stage” X-Ray Photoelectron Spectroscopy (XPS) was used to analyse the surface composition of fresh and bloomed samples. The carbon species present in the bloom on poorly tempered chocolate were a combination of CH2, C–OH, OOH and O–C–O groups indicating a mixture of sugar and fat bloom. Conversely the species present on bloomed, well tempered chocolate comprised only CH2, C–OH, OOH indicating the bloom was comprised of fat (from cocoa butter) and no sugar. [Copyright &y& Elsevier] |
| Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 36894233 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22James%2C+Bryony+J%2E%22">James, Bryony J.</searchLink><relatesTo>1</relatesTo><i> b.james@auckland.ac.nz</i><br /><searchLink fieldCode="AR" term="%22Smith%2C+Bronwen+G%2E%22">Smith, Bronwen G.</searchLink><relatesTo>2</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22LWT+-+Food+Science+%26+Technology%22">LWT - Food Science & Technology</searchLink>. Jun2009, Vol. 42 Issue 5, p929-937. 9p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Chocolate%22">Chocolate</searchLink><br /><searchLink fieldCode="DE" term="%22Chocolate+processing%22">Chocolate processing</searchLink><br /><searchLink fieldCode="DE" term="%22Effect+of+heat+on+food%22">Effect of heat on food</searchLink><br /><searchLink fieldCode="DE" term="%22Cooling+of+food%22">Cooling of food</searchLink><br /><searchLink fieldCode="DE" term="%22X-ray+photoelectron+spectroscopy%22">X-ray photoelectron spectroscopy</searchLink><br /><searchLink fieldCode="DE" term="%22Scanning+electron+microscopy%22">Scanning electron microscopy</searchLink><br /><searchLink fieldCode="DE" term="%22Microorganism+morphology%22">Microorganism morphology</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Abstract: Bloom on chocolate is an unsightly surface condition resulting in a white, powdery appearance that consumers interpret as a sign of poor quality. Bloom results from incorrect processing or storage. Two innovative methods have been developed, and used in conjunction, to investigate the morphology and composition of bloomed chocolate. Environmental scanning electron microscopy (ESEM) was used to image the morphology of the surface of fresh and bloomed chocolate and to observe the changes in morphology, in real time, during heating and cooling. The nodular morphology of sugar bloom was easily distinguished from the blade like crystals of fat bloom. Surface details for the fat blades indicated an extrusion mechanism during their formation on the chocolate surface. “Cold stage” X-Ray Photoelectron Spectroscopy (XPS) was used to analyse the surface composition of fresh and bloomed samples. The carbon species present in the bloom on poorly tempered chocolate were a combination of CH2, C–OH, OOH and O–C–O groups indicating a mixture of sugar and fat bloom. Conversely the species present on bloomed, well tempered chocolate comprised only CH2, C–OH, OOH indicating the bloom was comprised of fat (from cocoa butter) and no sugar. [Copyright &y& Elsevier] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.lwt.2008.12.003 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 9 StartPage: 929 Subjects: – SubjectFull: Chocolate Type: general – SubjectFull: Chocolate processing Type: general – SubjectFull: Effect of heat on food Type: general – SubjectFull: Cooling of food Type: general – SubjectFull: X-ray photoelectron spectroscopy Type: general – SubjectFull: Scanning electron microscopy Type: general – SubjectFull: Microorganism morphology Type: general Titles: – TitleFull: Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: James, Bryony J. – PersonEntity: Name: NameFull: Smith, Bronwen G. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: Jun2009 Type: published Y: 2009 Identifiers: – Type: issn-print Value: 00236438 Numbering: – Type: volume Value: 42 – Type: issue Value: 5 Titles: – TitleFull: LWT - Food Science & Technology Type: main |
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