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Effect of particle size in chocolate shell on oil migration and fat bloom development
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor, Medicinteknik. Lund University, Sweden.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor.ORCID-id: 0000-0001-9891-8968
Lund University, Sweden.
2015 (Engelska)Ingår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 146, s. 172-181Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

The effects of chocolate shell particle size were investigated by means of its influence on rate of oil migration and fat bloom development. The particle size of the non-fat particles in the chocolate, i.e. sugar and cocoa particles was varied between 15, 22 and 40 μm. A novel set of analytical techniques was used and by combining migration results with surface topology results clear differences could be observed between the samples. At 23 °C storage the samples with a particle size of 15 μm showed higher rate of oil migration and further, the earliest development of fat bloom at the surface. This could be observed both macroscopically and microscopically. Thus, it appears as a larger specific surface area of the non-fat particles facilitates migration of filling oil, possibly due to a more heterogeneous and coarser crystal network with higher permeability. Molecular diffusion cannot explain the level of oil migration observed and, thus, convective flow is assumed to be an important contribution in addition to the molecular diffusion.

Ort, förlag, år, upplaga, sidor
2015. Vol. 146, s. 172-181
Nyckelord [en]
Chocolate, Cocoa butter, Particle size, Fat bloom, Migration, Surface structure
Nationell ämneskategori
Naturvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-6829DOI: 10.1016/j.jfoodeng.2014.09.008Lokalt ID: 23626OAI: oai:DiVA.org:ri-6829DiVA, id: diva2:964669
Tillgänglig från: 2016-09-08 Skapad: 2016-09-08 Senast uppdaterad: 2019-07-03Bibliografiskt granskad

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Millqvist-Fureby, Anna

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