Crystal Structures of 1,3-Distearoyl-2-oleoylglycerol and Cocoa Butter in the β(V) Phase Reveal the Driving Force Behind the Occurrence of Fat Bloom on Chocolate

Peschar, R.; Pop, Mihaela; Ridder, D. J. A. De; Mechelen, J.B. van; Driessen, R.A.J.; Schenk, H.

doi:10.1021/jp046723c

Cited by 47 publications

(32 citation statements)

References 24 publications

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“…SSS (m.p. = 73.5 ºC) was purchased from Tokyo Chemical 55 Industries Co., Ltd., and used without purification. Sodium dodecyl sulfate (SDS) was obtained from Wako Pure Chemical Industries, Ltd.…”

Section: Methodsmentioning

confidence: 99%

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Blooming theory of tristearin

Mayama

2009

Soft Matter

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5"Blooming" of tristearin (SSS), a spontaneous formation of flake-like surface structure on a triacylglycerols (TAG), was discussed. It has been well known that blooming of TAGs was closely related to the polymorphism, however, a foundamental question on how the blooming on micrometer scale was connected with the polymorphism on molecular scale is still unclear. We theoretically found that the flakes were formed to release deformation energy of surface induced 10 by phase transformation from the α-phase to the β'-phase in the polymorphism of SSS. It was also able to explain the flake size observed in experiments (~ 3 µm × 3 µm × 0.1 µm). This theory would provide a better understanding of the spontaneous formation of surface structures in chocolate, fats, fatty acids, waxes, and water-repellent leaves of grasses.

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Section: Methodsmentioning

confidence: 99%

“…Addition to this, we considered isotropic deformation in terms 60 of σ to simplify the theoretical treatment. Since the actual deformation of the crystalline structure from the α-phase to the β'-phase is somewhat complex, 55 …”

mentioning

confidence: 99%

Blooming theory of tristearin

Mayama

2009

Soft Matter

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“…On first glance, chocolate is a seemingly simple substance, but in reality it is a complex matrix containing a continuous phase of cocoa butter with sugar and cocoa particles uniformly dispersed throughout. The driving force behind the polymorphic transition from form V to VI is attributed to triglyceride packing, more specifically the “ethyl‐ended holes” associated with SOS causing form V to be metastable and likely to drive the transition to form VI (Peschar and others 2004). Both form V and VI are triple‐chain‐packed β forms and are crystallized in a triclinic subcell (T ∥ ).…”

Section: Discussionmentioning

confidence: 99%

Impact of Storage on Dark Chocolate: Texture and Polymorphic Changes

Nightingale

Lee

Engeseth

2011

Journal of Food Science

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Chocolate storage is critical to final product quality. Inadequate storage, especially with temperature fluctuations, may lead to rearrangement of triglycerides that make up the bulk of the chocolate matrix; this rearrangement may lead to fat bloom. Bloom is the main cause of quality loss in the chocolate industry. The effect of storage conditions leading to bloom formation on texture and flavor attributes by human and instrumental measures has yet to be reported. Therefore, the impact of storage conditions on the quality of dark chocolate by sensory and instrumental measurements was determined. Dark chocolate was kept under various conditions and analyzed at 0, 4, and 8 wk of storage. Ten members of a descriptive panel analyzed texture and flavor. Instrumental methods included texture analysis, color measurement, lipid polymorphism by X-ray diffraction and differential scanning calorimetry, triglyceride concentration by gas chromatography, and surface properties by atomic force microscopy. Results were treated by analysis of variance, cluster analysis, principal component analysis, and linear partial least squares regression analysis. Chocolate stored 8 wk at high temperature without fluctuations and 4 wk with fluctuations transitioned from form V to VI. Chocolates stored at high temperature with and without fluctuations were harder, more fracturable, more toothpacking, had longer melt time, were less sweet, and had less cream flavor. These samples had rougher surfaces, fewer but larger grains, and a heterogeneous surface. Overall, all stored dark chocolate experienced instrumental or perceptual changes attributed to storage condition. Chocolates stored at high temperature with and without fluctuations were most visually and texturally compromised. Practical Application: Many large chocolate companies do their own "in-house" unpublished research and smaller confectionery facilities do not have the means to conduct their own research. Therefore, this study relating sensory and instrumental data provides published evidence available for application throughout the confectionery industry.

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“…While computer power has been steadily increasing for a long time, it is still limited and structure optimization can require months (Peschar et al, 2004) to solve the most complex structures. But more computing power can be achieved using not a single computer, but a "grid" of computers.…”

Section: Distributed Computingmentioning

confidence: 99%

Direct space methods of structure determination from powder diffraction: principles, guidelines and perspectives

Černý¹,

Favre‐Nicolin²

2007

Zeitschrift Für Kristallographie - Crystalline Materials

100

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In the last twenty five years structure determination from powder diffraction has evolved from a complex, time-consuming method to one easily usable. While the use of direct methods is restricted to samples well crystallized (sharp peaks, high resolution diffraction), structure solution using global optimization in direct space have become extremely popular, using either publicly or commercially available software. In this article we present a short history of direct space methods of structure determination from powder diffraction, and a list of available software. We then give an overview of frequent issues when solving structures in direct space, as well as how algorithms are currently evolving to solve more complex structures

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Crystal Structures of 1,3-Distearoyl-2-oleoylglycerol and Cocoa Butter in the β(V) Phase Reveal the Driving Force Behind the Occurrence of Fat Bloom on Chocolate

Cited by 47 publications

References 24 publications

Blooming theory of tristearin

Blooming theory of tristearin

Impact of Storage on Dark Chocolate: Texture and Polymorphic Changes

Direct space methods of structure determination from powder diffraction: principles, guidelines and perspectives

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