Chocolate Swelling during Storage Caused by Fat or Moisture Migration

Abstract

Quantification of swelling in dark chocolate subjected to fat or moisture migration was conducted using a new method based on confocal chromatic displacement sensor. The nondestructive method allowed for the height profile of dark chocolate samples to be scanned with a sensitivity of ± 2.8 μm. By performing multiple scans on each sample prior to and after being subjected to fat or moisture migration, the induced swelling could be quantified. Applying the new method on confectionery systems revealed that fat and moisture migration generate different swelling behavior/kinetics in dark chocolate during storage. Moisture migration resulted in a rapid swelling once a water activity of 0.8 was reached in the chocolate, probably by interaction and absorption of moisture by the particulate solids. Fat migration also affected the swelling behavior in chocolate, possibly by inducing phase transitions in the continuous cocoa butter phase. Migrating fat also proved to induce a more pronounced swelling than the same amount of absorbed moisture which further consolidated that the observed swelling caused by fat or moisture migration is a result of significant different mechanisms.

Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

“…The higher values of moisture in the formulations using iota-carrageenan, compared with control, may be due to its high-water binding ability (Blakemore and Harpell, 2010). However, the observed moisture loss of the filling did not cause a visible swelling on the surface of the chocolate, as reported in other studies (Svanberg et al, 2012), probably due to the lower storage temperature and different chemical composition.…”

Enriching novel dark chocolate withBacillus coagulansas a way to provide beneficial nutrients

“…16 Water migration typically occurs in the products with a difference in the water activity of the filling and that of the external coating. 17 The consequences of migration may involve product damage, expressed as cracking of the external portion; drying out of the internal portion; or appearance of mold. 18,19 Considering the fact that water availability is one of the major factors limiting the growth of microorganisms, the monitoring of the water activity of stored products constitutes one of the methods to determine their stability.…”

Effect of shell microstructure on oil migration and fat bloom development in model pralines

“…Unfortunately, we did not characterise the relative volumes of shell and filling to confirm this hypothesis. However, swelling due to oil migration has been observed previously of CB matrixes in contact with liquid fat (Dahlenborg et al, 2011;Deka et al, 2006;Galdamez et al, 2009;Guiheneuf et al, 1997;Svanberg, Loren, & Ahrne, 2012). When storing white chocolate against a hazelnut filling at a cycled temperatures, Dahlenborg et al (2011) could observe a volume increase in the shells of approximately 40% after 36 weeks.…”