2009
DOI: 10.1016/j.jfoodeng.2009.04.026
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Development and characterisation of tempered cocoa butter emulsions containing up to 60% water

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Cited by 65 publications
(42 citation statements)
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“…NMR has previously been used to assess water droplet size distributions in food emulsions (Callaghan, 1993;van den Enden et al, 1990;Van Duynhoven et al, 2007) and has previously been used to measure water droplet size in cocoa butter emulsions (Norton et al, 2009). The samples were put into 10 mm NMR tubes, using a metal plunger, and filled to a height of 10 mm.…”
Section: Determination Of Droplet Sizementioning
confidence: 99%
See 1 more Smart Citation
“…NMR has previously been used to assess water droplet size distributions in food emulsions (Callaghan, 1993;van den Enden et al, 1990;Van Duynhoven et al, 2007) and has previously been used to measure water droplet size in cocoa butter emulsions (Norton et al, 2009). The samples were put into 10 mm NMR tubes, using a metal plunger, and filled to a height of 10 mm.…”
Section: Determination Of Droplet Sizementioning
confidence: 99%
“…Chocolate typically contains 30-40% fat, and is consumed as a treat, not to satisfy hunger. It has been shown previously (Norton et al, 2009) that stable water in oil (W/O) cocoa butter emulsions can be produced that are fully emulsified, with small droplets (typically 3-5 lm), and fat in polymorphic form V (b 2 ). This polymorphic form is desirable as it melts between 32 and 34°C (giving it the melt-in-the-mouth quality), is glossy (i.e.…”
Section: Introductionmentioning
confidence: 99%
“…pNMR is a standard method for the measurement of solid fat content 63 and whilst water reduces accuracy methods have been developed for the measurement of solid fat content in food emulsions [64][65][66] . In comparison, ultrasound is more sensitive and accurate at low solid contents, however it becomes increasingly inaccurate at later stages in crystal growth where crystal networks are developing.…”
Section: A Brief Comparison Between Ultrasound Dsc Infra Red and Nmrmentioning
confidence: 99%
“…These are controlled by the polymorphism of cocoa butter and the strength of the fat crystal network. The use of "margarine lines" (scraped surface heat exchanger in series with a pin stirrer) to produce water-in-cocoa butter emulsions to replace the pure fat phase present in chocolate has been identified as a successful opportunity to produce a low-fat alternative without any noticeable impact on the cocoa butter polymorphism [33]. Here the processing conditions are important as the cooling rate and the shear experienced in the margarine lines are similar to that of traditional chocolate tempering processes.…”
Section: Emulsion Based Productsmentioning
confidence: 99%