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Study of the porous structure of white chocolate by confocal Raman microscopy
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, YKI – Ytkemiska institutet. Lund University, Sweden.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, YKI – Ytkemiska institutet.ORCID-id: 0000-0001-9891-8968
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, YKI – Ytkemiska institutet.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, YKI – Ytkemiska institutet. Lund University, Sweden.
2012 (Engelska)Ingår i: European Journal of Lipid Science and Technology, ISSN 1438-7697, E-ISSN 1438-9312, Vol. 114, nr 8, s. 919-926Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Confocal Raman microscopy has been shown to be a useful technique for investigation of white chocolate surfaces. The appearance of protrusions and pores, and the distribution of fat, sucrose, and milk powder at and below the surface of white chocolate pralines were investigated using confocal Raman microscopy. Raman horizontal and depth scans showed that the protrusions and pores continue at least 10μm into the chocolate shell and that some protrusions and channels mainly consist of fat, while some consisted of a fat layer, leaving a hollow space underneath. Further, the pores and their continuing channels consisted of nothing but air. These findings indicate that the protrusions might be connected to channels where we suggest a pressure driven convective flow of liquid fat from within the chocolate matrix that, depending on temperature, moves up to the surface or goes back into the matrix, leaving an empty pore with a shell of fat at the surface, which in some cases collapse and leaves a hollow pore and channel. Therefore, these findings support that the protrusions could be connected to oil migration in chocolate and, thus, further to fat bloom development.

Ort, förlag, år, upplaga, sidor
2012. Vol. 114, nr 8, s. 919-926
Nyckelord [en]
Chocolate, Cocoa butter, Raman microscopy, Spectroscopy, Surface structure Study of the porous structure of white chocolate by confocal Raman microscopy
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Naturvetenskap
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URN: urn:nbn:se:ri:diva-26532DOI: 10.1002/ejlt.201200006Scopus ID: 2-s2.0-84865287012OAI: oai:DiVA.org:ri-26532DiVA, id: diva2:1053535
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A3052

Tillgänglig från: 2016-12-08 Skapad: 2016-12-08 Senast uppdaterad: 2023-11-01Bibliografiskt granskad

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Millqvist-Fureby, Anna

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