Impact of pre-crystallization process on structure and product properties in dark chocolate
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Impact of pre-crystallization process on structure and product properties in dark chocolate. / Svanberg, L.; Ahrné, L.; Lorén, N.; Windhab, E.
I: Journal of Food Engineering, Bind 114, Nr. 1, 2013, s. 90-98.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Impact of pre-crystallization process on structure and product properties in dark chocolate
AU - Svanberg, L.
AU - Ahrné, L.
AU - Lorén, N.
AU - Windhab, E.
PY - 2013
Y1 - 2013
N2 - Dark chocolate microstructures with different structure densities, i.e., close-packing of the fat crystal lattice, and homogeneity i.e., evenness and connectivity of the fat crystal network, were created by βVI- seeding or conventional pre-crystallization with various degrees of temper and were evaluated with respect to storage stability. The structure characterization was conducted by measuring the strength of the cocoa butter crystal network with traction tests combined with DSC melting curves. Subsequent storage stability was evaluated with DigiEye technique for fat bloom development and gravimetrical techniques for fat/moisture migration. The two pre-crystallization processes generated significantly different structures and storage stability. Well-tempered βVI-seeding resulted in a dense and homogenous chocolate structure directly after solidification, which was optimal in order to retard fat bloom and fat migration. However, a too high structure density generated heterogeneous structures with reduced ability to withstand fat bloom. A lower structure density exhibited optimal resistance against moisture migration.
AB - Dark chocolate microstructures with different structure densities, i.e., close-packing of the fat crystal lattice, and homogeneity i.e., evenness and connectivity of the fat crystal network, were created by βVI- seeding or conventional pre-crystallization with various degrees of temper and were evaluated with respect to storage stability. The structure characterization was conducted by measuring the strength of the cocoa butter crystal network with traction tests combined with DSC melting curves. Subsequent storage stability was evaluated with DigiEye technique for fat bloom development and gravimetrical techniques for fat/moisture migration. The two pre-crystallization processes generated significantly different structures and storage stability. Well-tempered βVI-seeding resulted in a dense and homogenous chocolate structure directly after solidification, which was optimal in order to retard fat bloom and fat migration. However, a too high structure density generated heterogeneous structures with reduced ability to withstand fat bloom. A lower structure density exhibited optimal resistance against moisture migration.
KW - Chocolate
KW - Fat bloom
KW - Fat migration
KW - Microstructure
KW - Moisture migration
KW - Pre-crystallization
U2 - 10.1016/j.jfoodeng.2012.06.016
DO - 10.1016/j.jfoodeng.2012.06.016
M3 - Journal article
AN - SCOPUS:84866786996
VL - 114
SP - 90
EP - 98
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
IS - 1
ER -
ID: 202132027