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Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems

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Title: Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems
Authors: Svanberg, L.1,2 lina.svanberg@sik.se, Ahrné, L.1, Lorén, N.1, Windhab, E.2
Source: Food Research International. Jun2011, Vol. 44 Issue 5, p1339-1350. 12p.
Subjects: Chocolate processing, Microstructure, Cocoa butter, High performance liquid chromatography, Crystallization, Addition reactions, Particles, Chocolate industry
Abstract: Abstract: The microstructure of chocolate model systems was investigated at the meso (~10μm), micro (~50μm), and macro (0.1–1mm) scales simultaneously, to examine effect of pre-crystallization process and/or solid particle addition on the formation of a dense structure. The structure density was quantified by measuring the diffusion rate of small molecules at different length scales. At the meso scale, fluorescence recovery after photobleaching (FRAP) was utilized to quantify local diffusion rate solely in the fat phase, whereas high-performance liquid chromatography (HPLC) measurements were made to assess the global diffusion of the same molecules at the macro scale. Both techniques were used in combination with microstructure characterization using confocal laser scanning microscopy (micro scale) and supported by differential scanning calorimeter melting curves for estimating cocoa butter polymorphism. Both FRAP and HPLC analysis generated relevant information on the effect of pre-crystallization and solid particle addition on the structure density. FRAP measurements gave detailed information on microstructure heterogeneity or homogeneity in the cocoa butter, whereas HPLC clearly revealed the impact of solid particles on the structure density. Combining the two techniques revealed that a compact and homogeneous structure obtained through optimized pre-crystallization is required at all times, i.e., immediately after cooling and throughout the product''s shelf life, to retard global diffusion in confectionery systems. [Copyright &y& Elsevier]
Copyright of Food Research International is the property of Elsevier B.V. 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
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Header DbId: egs
DbLabel: Engineering Source
An: 60922696
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems
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  Data: <searchLink fieldCode="AR" term="%22Svanberg%2C+L%2E%22">Svanberg, L.</searchLink><relatesTo>1,2</relatesTo><i> lina.svanberg@sik.se</i><br /><searchLink fieldCode="AR" term="%22Ahrné%2C+L%2E%22">Ahrné, L.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Lorén%2C+N%2E%22">Lorén, N.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Windhab%2C+E%2E%22">Windhab, E.</searchLink><relatesTo>2</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Jun2011, Vol. 44 Issue 5, p1339-1350. 12p.
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  Data: <searchLink fieldCode="DE" term="%22Chocolate+processing%22">Chocolate processing</searchLink><br /><searchLink fieldCode="DE" term="%22Microstructure%22">Microstructure</searchLink><br /><searchLink fieldCode="DE" term="%22Cocoa+butter%22">Cocoa butter</searchLink><br /><searchLink fieldCode="DE" term="%22High+performance+liquid+chromatography%22">High performance liquid chromatography</searchLink><br /><searchLink fieldCode="DE" term="%22Crystallization%22">Crystallization</searchLink><br /><searchLink fieldCode="DE" term="%22Addition+reactions%22">Addition reactions</searchLink><br /><searchLink fieldCode="DE" term="%22Particles%22">Particles</searchLink><br /><searchLink fieldCode="DE" term="%22Chocolate+industry%22">Chocolate industry</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: Abstract: The microstructure of chocolate model systems was investigated at the meso (~10μm), micro (~50μm), and macro (0.1–1mm) scales simultaneously, to examine effect of pre-crystallization process and/or solid particle addition on the formation of a dense structure. The structure density was quantified by measuring the diffusion rate of small molecules at different length scales. At the meso scale, fluorescence recovery after photobleaching (FRAP) was utilized to quantify local diffusion rate solely in the fat phase, whereas high-performance liquid chromatography (HPLC) measurements were made to assess the global diffusion of the same molecules at the macro scale. Both techniques were used in combination with microstructure characterization using confocal laser scanning microscopy (micro scale) and supported by differential scanning calorimeter melting curves for estimating cocoa butter polymorphism. Both FRAP and HPLC analysis generated relevant information on the effect of pre-crystallization and solid particle addition on the structure density. FRAP measurements gave detailed information on microstructure heterogeneity or homogeneity in the cocoa butter, whereas HPLC clearly revealed the impact of solid particles on the structure density. Combining the two techniques revealed that a compact and homogeneous structure obtained through optimized pre-crystallization is required at all times, i.e., immediately after cooling and throughout the product''s shelf life, to retard global diffusion in confectionery systems. [Copyright &y& Elsevier]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Food Research International is the property of Elsevier B.V. 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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        Value: 10.1016/j.foodres.2011.01.018
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        Text: English
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        PageCount: 12
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      – SubjectFull: Addition reactions
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      – SubjectFull: Particles
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              Text: Jun2011
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