Lipid migration in two-phase chocolate systems investigated by NMR and DSC

Walter, Peggy; Cornillon, P.

doi:10.1016/s0963-9969(02)00072-8

Cited by 63 publications

(37 citation statements)

References 4 publications

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“…The chocolate melting profiles characterize changes and measures the relative amounts of each crystalline state using DSC. [17][18][19][20] Peak onset (T onset ) corresponds to the temperature at which a specific crystal form starts to melt whereas peak maximum (T peak ) corresponds to the greatest melting rate occurrence and end of melting (T end ) shows completion of liquefaction. All these information are related to crystal type of cocoa butter.…”

Section: Melting Characteristics Of Chocolate Compoundmentioning

confidence: 99%

Comparison of quality characteristics between compound and pure milk chocolate

Hussain¹,

Agus²,

Rahim³

et al. 2018

MOJFPT

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Cocoa butter substitute (CBS) base compound chocolate presents outstanding problems associated with a poor tolerance between CBS and cocoa butter (CB). This study focuses on the determination of the best blend (CBS: CB) of compound milk chocolate which has a similar characteristic as pure milk chocolate. The analysis includes color (Hunter Lab), fatty acid content (gas chromatography/GC), melting properties (Differential Scanning Calorimetry/DSC) and texture. Color (L value) of the compound chocolate (ratio of 20:80) was significantly (p<0.05) darker (25.50±0.20) than pure milk chocolate (27.22±0.32). GC analysis shows decreased of total lauric acid (41.17, 36.49, 23.77, 26.43, 2.88 and 2.12 respectively) with the increased of CB (0% to 100%) and decreased of CBS (100% to 0%). DSC analysis also shows increased of CB addition (100:0, 60:40 and 40: 60) in compound milk chocolate caused significant (p<0.05) reduction of T peak value (35.37°C±0.05, 33.90°C±0.00 and 30.24°C±0.13 respectively) compared to pure milk chocolate (29.96°C±0.00). The ratio 20:80 of compound milk chocolate shows similar quality characteristic as pure milk chocolate in terms of fatty acid composition (lauric acid 2.88%) and hardness (2832.3±8.88). This finding highlights the application of CB and CBS blend in compound milk chocolate which may provide the best alternatives to the chocolate producer. First, all of the ingredients for making the chocolates were mixed. The mixture of sugar, cocoa mass and cocoa butter need to be refined to a particle size of less than 30µm. After refining, the mixture was transferred to the conche (Pascal Engineering, England) for conching process and then manually tempered. It is important to temper the pure milk chocolate before moulding. However, the compound chocolate does not require tempering process. Approximately 2000g of chocolate was produced at every production cycle. The compound and pure milk chocolate were stored at a chill temperature (±16°C) for four weeks until further analysis. Before performing the analysis, the chocolates were melted in an oven (Memmert, Germany) at 45°C. Keywords 7 Analysis of chocolates Texture analysisHardness or degree of chocolate softening was measured by determining the maximum penetration force. A Texture Analyser Model TA-XT2I (UK) was used to measure the depth of penetration of samples using the following parameters: Product height=10mm, penetration depth=6mm; probe needle PN2, temperature 20°C, prespeed 1.0mm/s, test speed=1.1mm/s, post speed=10.0mm/s and the duration time of the test took approximately 1 to 2min. Color analysisHunter Lab Miniscan TM XE Colorimeter Model 45/0LAV (Hunter Associates Inc., Reston, VA) calibrated with white ceramic reference standard was used to compare the color between chocolate sample. Color images of the chocolate surfaces were converted into XYZ tristimulus values, which were further converted to CIELAB system: The L* values represent lightness of color from 0 (black) to 100 (white), a* values represent the degree of redne...

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Section: Melting Characteristics Of Chocolate Compoundmentioning

confidence: 99%

Comparison of quality characteristics between compound and pure milk chocolate

Hussain¹,

Agus²,

Rahim³

et al. 2018

MOJFPT

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“…Lastly, the NMR solid fat method has also been extended to MRI to study lipid migration within chocolate [13][14][15]. In these experiments, only the liquid signal was recorded because of the limitations of echo times when using a spin echo technique.…”

Section: Solid and Liquid Fat Relaxationmentioning

confidence: 99%

Investigations of food colloids by NMR and MRI

Mariette¹

2009

Current Opinion in Colloid & Interface Science

118

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Since the publication of the ISO method for measurement of solid fat content using NMR relaxation at low field, the application of this technique to the characterisation of food composition and food structure on several length scales has expanded considerably.Improvements in the electronic and computational specifications of NMR spectrometers and the use of more sophisticated signal processing methods have led to several new applications, and NMR, previously recognized as a powerful technique to provide information regarding composition, is now widely used for microstructural investigations. Moreover, MRI applications have in recent years been extended from the medical field to food science and this has opened up new opportunities for the understanding of food. We examine here recent developments in these techniques, including NMR relaxation, multidimensional NMR relaxation, diffusion NMR and MRI.

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“…Differential scanning calorimetry (DSC) has been used to characterize changes in chocolate melting profiles and measures the relative amounts of each crystalline state (Tabouret, 1987;Walter & Cornillon, 2001, 2002Ziegleder & Schwingshandl, 1998); and peaks corresponding to latent heat, are observed in temperature ranges related to melting of specific polymorphs (McFarlane, 1999). Such information is relevant to sensory character and impacts on mechanical and rheological properties of chocolate and confectionery shelf life (Hartel, 2001).…”

Section: Introductionmentioning

confidence: 99%