Effect of accumulated strain on fat bloom in CBS-based compound chocolates

Koizumi, Hideaki; Kimura, Katsumi; Takagi, Mayuko; Michikawa, Soichi; Hirai, Yuta; Sato, Katsutoshi; Ueno, Satoru

doi:10.1039/d3ce00524k

Cited by 3 publications

(7 citation statements)

References 29 publications

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“…Any chocolate material or CB would intrinsically have lattice strain due to the mixture of cocoa solids, sugars, lecithin, and the mixture of TAGs, interrupting any chance of forming a perfect crystal lattice free of imperfections (interstitials, vacancies, dislocations, and layer faults) . It is for this reason a W–H analysis was done to estimate the relative differences in crystallite size and strain, and which has been applied recently by Koizumi et al in a CBS. The indexed W–H is applied here to gauge the effects of DMPC on chocolate crystal structure parameters using SAXS data as a fast method not convoluted by the complex diffraction pattern of sugar between 0.71 and 2.80 Q in wide-angle X-ray diffraction patterns.…”

Section: Resultsmentioning

confidence: 99%

“…The mechanism which describes each type of fat bloom in chocolate is not fully known, and the focus on chocolate food-stuffs in research is to delay polymorphic transitions by modifying the kinetics. Small and wide-angle X-ray diffraction has been used to study microstrain on a cocoa butter substitute (CBS) which show accumulated strain in the preferred polymorph, β′ . The study demonstrated how accumulated strain can promote phase transitions and induce bloom in the CBS.…”

Section: Introductionmentioning

confidence: 99%

“…Small and wide-angle X-ray diffraction has been used to study microstrain on a cocoa butter substitute (CBS) which show accumulated strain in the preferred polymorph, β′. 16 The study demonstrated how accumulated strain can promote phase transitions and induce bloom in the CBS. Therefore, the fat bloom can be inhibited by reducing strain of the desired polymorph.…”

Section: ■ Introductionmentioning

confidence: 99%

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Phospholipid Self-Assembly in Cocoa Butter Provides a Crystallizing Surface for Seeding the Form V Polymorph in Chocolate

Stobbs,

Pensini,

Ghazani

et al. 2024

Crystal Growth & Design

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The addition of specific phospholipids to chocolate was recently shown to direct the crystallization of cocoa butter to the desirable triclinic form V polymorph, thus achieving the most desirable crystal structure in chocolate without the need for shear or complex temperature gradients. However, the mechanism of action of these phospholipids remains unknown. Herein, we determined the structure of self-assembled 1,2-dimyristoyl-snglycero-3-phosphocholine (DMPC) in chocolate and its fat phase, cocoa butter, to better understand its effects on the crystallization behavior and polymorphism of cocoa butter. Smallangle neutron scattering studies suggested that DMPC forms a variety of micelles in cocoa butter. A strong interaction between the DMPC micelles and the triglyceride palmitoyl-oleoyl-stearoyl glycerol (POS), the most abundant triglyceride in cocoa butter, which also directs the triclinic crystallization of the cocoa butter, was also observed by small-angle X-ray scattering (SAXS), interfacial tension measurements, and attenuated total reflectance-fourier transform infrared spectroscopy. This suggested that DMPC micelles serve as a seeding surface, templating form V crystal growth via its effects on POS. We propose a mechanism that involves a solid-state polymorphic transition form IV to V POS in the seeding crystals. Crystal strain and defects were observed in the templated nano-and microstructure observed by synchrotron microcomputed tomography and SAXS. These could affect the product's properties, suggesting that a simple tempering step may still be required.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Phospholipid Self-Assembly in Cocoa Butter Provides a Crystallizing Surface for Seeding the Form V Polymorph in Chocolate

Stobbs,

Pensini,

Ghazani

et al. 2024

Crystal Growth & Design

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“…Crystal strain is a distortion of the fat crystal particles by the presence of foreign (non-TG) molecules [45]. In the case of the addition of the SE to PO, the assessment of strain is insurmountable, as the SE molecules might change the structure of TG lamellae.…”

Section: Crystal Strainmentioning

confidence: 99%

“…As such, the Williamson-Hall analysis consists of a line fitted through only two points, which is not ideal. Other authors include WAXS peaks; however, we believe that the q distance between the WAXS and SAXS peaks would distort the analysis even more [45]. Note: The authors would like to stress that applying the Williamson-Hall technique to a fat crystal network and its accompanying SAXS profile is not ideal.…”

Section: Appendix D Crystal Strain Assessments Of Po and Poementioning

confidence: 99%

From Nucleation to Fat Crystal Network: Effects of Stearic–Palmitic Sucrose Ester on Static Crystallization of Palm Oil

De Witte,

Penagos,

Van de Walle

et al. 2024

Foods

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Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making them suitable for various food and non-food applications. In this study, a stearic–palmitic sucrose ester with a moderate HLB (6) was studied. It was found that the SE exhibited a complex thermal behavior consistent with smectic liquid crystals (type A). Small-angle X-ray scattering revealed that the mono- and poly-esters of the SE have different packings, more specifically, double and single chain-length packing. The polymorphism encountered upon crystallization was repeatable during successive heating and cooling cycles. After studying the pure SE, it was added to palm oil, and the crystallization behavior of the mixture was compared to that of pure palm oil. The crystallization conditions were varied by applying cooling at 20 °C/min (fast) and 1 °C/min (slow) to 0 °C, 20 °C or 25 °C. The samples were followed for one hour of isothermal time. Differential scanning calorimetry (DSC) showed that nucleation and polymorphic transitions were accelerated. Wide-angle X-ray scattering (WAXS) unraveled that the α-to-β′ polymorphic transition remained present upon the addition of the SE. SAXS showed that the addition of the SE at 0.5 wt% did not significantly change the double chain-length packing of palm oil, but it decreased the domain size when cooling in a fast manner. Ultra-small-angle X-ray scattering (USAXS) revealed that the addition of the SE created smaller crystal nanoplatelets (CNPs). The microstructure of the fat crystal network was visualized by means of polarized light microscopy (PLM) and cryo-scanning electron microscopy (cryo-SEM). The addition of the SE created a finer and space-filling network without the visibility of separate floc structures.

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Multiscale analysis of triglycerides using X-ray scattering: implementing a shape-dependent model for CNP characterization

Penagos,

De Witte,

Rimaux

et al. 2024

Soft Matter

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Effect of accumulated strain on fat bloom in CBS-based compound chocolates

Abstract: Understanding the phase behavior of cocoa butter substitute (CBS)-based compound chocolates is important for improving the deliciousness of confectionery products. This knowledge will help suppress fat blooms in CBS-based compound...

Cited by 3 publications

References 29 publications

Phospholipid Self-Assembly in Cocoa Butter Provides a Crystallizing Surface for Seeding the Form V Polymorph in Chocolate

Phospholipid Self-Assembly in Cocoa Butter Provides a Crystallizing Surface for Seeding the Form V Polymorph in Chocolate

From Nucleation to Fat Crystal Network: Effects of Stearic–Palmitic Sucrose Ester on Static Crystallization of Palm Oil

Multiscale analysis of triglycerides using X-ray scattering: implementing a shape-dependent model for CNP characterization

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