Impact of sample preparation on physical quantification of filling fats and oils in fresh and stored chocolate

Abstract

Filling fat and oil migration in filled chocolate products often cause quality loss, such as fat bloom or changes in texture. Therefore, and due to legal restrictions, the detection and quantification of filling fats and oils in chocolate is of interest. Common methods are fatty acid or triacylglycerol (TAG) analysis by GC or HPLC. Additionally, NMR and DSC are used to evaluate migration especially in stored products. Using DSC, the melting and crystallization peak of a filling oil can be detected directly, while NMR turns the reduction of solid fat content (SFC) caused by filling fats and oils to account. However, fat and oil migration is not the only effect during storage, which might affect NMR and DSC measurements. Post-crystallization is also of interest. Therefore, DSC and NMR methods were used to observe and to evaluate the detectable amount over time. Dark chocolate was mixed with hazelnut oil, butterfat, and coconut oil. Samples were stored and analyzed using NMR and DSC. Additionally, methods to destroy thermal history of the sample were investigated. We found that post-crystallization, which occurs during the first 2 wk after production, has a major impact on detectability of filling fats and oils using physical methods. However, standardized sample preparation was successfully applied and amounts below 1 g per 100 g sample were detectable and amounts above 1–2 g were quantifiable with slender time and effort

Comparison of isothermal and cycling temperature storage of filled dark chocolate products for accelerated shelf life prediction

“…The SFC shows a linear correlation to the amount of migrated hazelnut oil . Regarding the results in the present study, it can be said that SFC decreases and thus migrated amounts of hazelnut oil increases during storage (Figs.…”

“…The chopped chocolate was placed in a glass tube and compressed. Samples were subject to standardized sample preparation and measuring protocol, to evaluate migration, as described by Rothkopf, et al . For measurement of SFC 20 the direct method was chosen and f‐factor was set to 1.8.…”

Nutritional, Safety and Sensory Evaluation of Innovative Siwi Date Snacks with Flavors and Fillings

“…This step was crucial in ensuring the consistency and texture of the dark filling mix. Once the ingredients were thoroughly combined and a smooth chocolate sauce was achieved, the dark filling mix was considered ready for use (Figure 8) (22,23) . The brown filling mix was prepared utilizing a double boiler and a food processor.…”