Effect of particle size in chocolate shell on oil migration and fat bloom development

Summary, in English

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 mu m. 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 degrees C storage the samples with a particle size of 15 mu m 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 nonfat 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. (C) 2014 Elsevier Ltd. All rights reserved.

• Author: Hanna Dahlenborg; Anna Millqvist-Fureby; Björn Bergenståhl
• Department/s: Department of Food Technology, Engineering and Nutrition
• Publishing year: 2015
• Language: English
• Pages: 172-181
• Publication/Series: Journal of Food Engineering
• Volume: 146
• Links: http://dx.doi.org/10.1016/j.jfoodeng.2014.09.008
• Document type: Journal article
• Publisher: Elsevier
• Topic: Food Engineering
• Keywords: Chocolate; Cocoa butter; Particle size; Fat bloom; Migration; Surface; structure
• Status: Published
• ISBN/ISSN/Other: ISSN: 0260-8774