Flow behaviors of multiple molten chocolate matrices: Appropriate curve fitting models and impact of different types of surfactants

Gallery, Clémence; Bourge, Sandrine; Agoda-Tandjawa, Guéba

doi:10.1016/j.jfoodeng.2023.111780

Cited by 3 publications

(2 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…From this beaker, 7-7.5 g were placed in the rheometer. A concentric cylinder geometry was used and was set at a temperature of 40 • C, a gap of 1200 𝜇 m. A steady state flow procedure was applied to the sample involving first, shear rate at 30 s −1 for 1 min; next, hold statically (shear rate 0 s −1 ) for 1 min; and finally, steady state flow step from 0.5 to 50 s −1 (Gallery et al, 2024;Wolf, 2017). To find the sample's plastic viscosity and yield stress, a Casson fit was used over shear rates of 5-20 s −1 using Rheology Advantage Data Analysis (TA Instruments).…”

Section: Flow Behaviormentioning

confidence: 99%

Flow properties of single origin chocolates: Effect of product formulation and particle size

Cooney,

Kennedy,

Monteiro

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

The objective of this research was to evaluate changes in flow behavior of chocolate during chocolate grinding using a stone grinder as affected by chocolate formulation. Three different types of chocolates were evaluated. Two chocolates without milk added (70% chocolate) and two chocolates with milk added and with different amounts of cocoa nibs (30% chocolate and 14% chocolate) were tested. For the 70% chocolates, nibs of two different origins were used; therefore, a total of four samples were evaluated. Chocolates were processed in a stone grinder, and samples were taken as a function of grinding time. For each timepoint, the flow behavior of the samples was measured using a rotational rheometer and fitted to the Casson model. Particle size was measured using a laser scattering instrument. Results showed that yield stress increased linearly while the Casson plastic viscosity decreased exponentially with grinding time (smaller particles). Particle size distribution of the chocolates showed a prominent bimodal distribution for short grinding times (∼9 h) with small (∼15 µm) and large (∼100 µm) particles; with longer grinding time, the population of larger particles decreased. Yield stress values were higher for the 70% chocolate, but they were not very different between the two milk chocolates tested. The Casson plastic viscosity was greatest for the 70% chocolate, followed by the 30% chocolate. The 14% chocolate had the lowest Casson plastic viscosity. Changes of Casson plastic viscosity with particle size were more evident for the dark chocolates compared to the milk ones. These results are helpful to small chocolate producers who need better understanding of how the formulation and grinding of chocolate affect its flow behavior, which will ultimately affect chocolate handling during production.

show abstract

Section: Flow Behaviormentioning

confidence: 99%

Flow properties of single origin chocolates: Effect of product formulation and particle size

Cooney,

Kennedy,

Monteiro

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…However, interactions between emulsifiers and solids other than sugar should also be considered. For example, Gallery et al (2024) have determined the interactions between cocoa solids in different flow regimes and their relationship with emulsifiers. Therefore, emulsifiers should be used with consideration of composition and formulation to modify the flow behavior of chocolate.…”

Section: Emulsifiers Used In Chocolate Productsmentioning

confidence: 99%

Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products

Toker,

Ozonuk,

Gunes

et al. 2024

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Many parameters are effective in obtaining optimum rheological and sensory properties in chocolate. Lecithin, ammonium phosphatides (AMP), and less commonly glycerol monopalmitate (GMP) are typically used as emulsifiers to achieve the desired viscosity in chocolate. In addition to these emulsifiers, polyglycerol polyricinoleate (PGPR) is used as a complement to regulate the yield value in chocolate. In this review, the properties of these additives, their interactions with each other, and the mechanism of their structural improvement functions in chocolate production are discussed. Depending on the type and amount of emulsifier, adjustments can be made to the flow behavior of molten chocolate, textural, melting character, tempering and tempering index, color and other properties of the chocolate. In addition to the use of emulsifiers, other parameters such as particle size distribution, moisture and fat content should also be taken into account, which can affect all these quality parameters. In this regard, the correct selection of the type of emulsifiers used in chocolate production and their combined usage rates will ensure that the demands of producers and consumers are met.

show abstract

Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

Schroeder,

Beiner,

Bindrich

et al. 2024

Food Structure

View full text Add to dashboard Cite

Flow behaviors of multiple molten chocolate matrices: Appropriate curve fitting models and impact of different types of surfactants

Cited by 3 publications

References 21 publications

Flow properties of single origin chocolates: Effect of product formulation and particle size

Flow properties of single origin chocolates: Effect of product formulation and particle size

Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products

Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

Contact Info

Product

Resources

About