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

Dahlenborg, Hanna; Millqvist‐Fureby, Anna; Bergenståhl, Björn

doi:10.1016/j.foostr.2015.06.002

Cited by 22 publications

(7 citation statements)

References 54 publications

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“…Their results suggest that bloom growth is a two‐phase process, with droplets initially forming on the surface and then bloom crystals nucleating and growing from them. Oil migration to the chocolate surface is proposed to occur by diffusion, capillary flow, and pressure‐driven convection flow (Dahlenborg et al, 2012; Dahlenborg et al, 2015; Rousseau and Smith, 2008). These reported phenomena were observed in long‐term storage with moderate temperature.…”

Section: Resultsmentioning

confidence: 99%

Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure

Sato

Hondoh

Ueno

2020

J Americ Oil Chem Soc

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Fat bloom in chocolate is a substantial problem that affects its sensory properties, such as texture and appearance. This phenomenon is because of diffuse light reflection on a roughened surface of chocolate, caused by structural changes of fat crystals subjected to various temperature conditions. The purpose of this study is to characterize the fat bloom formed through gradual two‐step cooling after exposure to temperatures (35–37 °C) slightly above the cocoa butter Form βV melting point (33.8 °C). To clarify the fat bloom formation process, the structural changes in cocoa butter and on the chocolate surface, at the dynamic thermal condition for bloom formation, was investigated using X‐ray diffraction (XRD), fluorescence light microscopy, and scanning electron microscopy (SEM). The results revealed that an entirely light brown fat bloom occurred, even in the absence of the Form βVI or other polymorphic transformation. Microscopic observation showed that the light brown appearance was because of the porous structure on the chocolate surface. This porous structure was formed by liquid oil moving inside of chocolate from the surface. The formation of a coarse network and the subsequent de‐oiling, because of movement of unsolidified liquid fat into the chocolate, appeared to be the main causes of bloom formation. Therefore, a coarsened fat network and oil movement besides the conventional principles of polymorphic transformation of cocoa butter should be considered.

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Section: Resultsmentioning

confidence: 99%

Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure

Sato

Hondoh

Ueno

2020

J Americ Oil Chem Soc

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“…Despite the fact that many hypotheses and mechanisms have been examined to explain the kinetics of oil migration in filled chocolate or confectionery products, the exact mechanisms have not been completely understood. Some authors support the hypothesis of diffusion [5,7,124,[131][132][133][134][135][136][137][138]153], whereas others find evidence for the hypothesis of capillary flow [6,8,123], or for both hypotheses [76,139,140]. More recently, convective flow has been proposed as a third hypothesis [18,73,90,130].…”

Section: Mechanism Of Oil Migrationmentioning

confidence: 99%

“…In a well‐tempered chocolate, a large number of small crystals form a tight and denser crystalline matrix . Several authors reported higher diffusion and migration rates in untempered or undertempered chocolate samples compared to well‐tempered samples . This could be explained by the less dense structure in poorly tempered samples, which favors diffusion.…”

Section: Relationships Between Product Microstructure and Oil Migrationmentioning

confidence: 99%

Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates

Delbaere

Walle

Depypere

et al. 2016

Euro J Lipid Sci & Tech

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Fat bloom is one of the main quality problems in the chocolate industry. A bloomed chocolate product is characterized by the loss of its initial gloss and the formation of a gray-whitish haze, which makes the product unappealing from a consumer point of view. In the industry, most of the fat bloom related problems arise in filled chocolate products, like pralines and chocolate-coated biscuits. In these products, oil migration is considered the main cause of fat bloom development. It leads to the dissolution of solid cocoa butter crystals in the chocolate shell which may recrystallize with the formation of undesired crystals. These give rise, upon growth, to visual fat bloom. When looking at the available literature, most of the studies elucidate the possible mechanisms of oil migration and the subsequent fat bloom formation using model systems. These model systems are sometimes too distant from the real industrial applications and the important role of the microstructure of the products are often neglected, although it plays a crucial role in migration-induced fat bloom development. The main objective of this review is to describe the relationships between chocolate microstructure, oil migration, and fat bloom. Practical applications: This review can be used as a base for the development of microstructural strategies to retard oil migration and fat bloom development in filled chocolates. An important strategy to retard oil migration and migration-induced fat bloom is the creation of more dense structures. By creating denser structures, the overall mobility is reduced leading to a decrease in the rate and extent of oil migration. Also, more dense structures hinder recrystallization and Ostwald ripening, thereby delaying the migration-induced fat bloom development. As fillings are less standardized and not bound by legislation, modification of the filling composition and microstructure offers more opportunities in delaying fat bloom. The main objective of the review is to describe the relationships between chocolate microstructure, oil migration, and fat bloom, as illustrated in this scheme. The numbers indicate the four parts that are discussed in this review

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“…This process is reqired for obtaining the most stable polymorph of cacao butter (βv) [11]. Cacao butter can be crystallised into six different polymorhic forms; which are named as form I-VI or form sub-α, α, β2', β1', β2, β and this gradation is done according to increasing melting point and stability [12]. Tempering process is employed for the formation of βv crystals, the most stable form among six polymorphs, by controlled heating and cooling cycle [13].…”

Section: Introductionmentioning

confidence: 99%

Sinbiyotik Şekersiz Bitter Çikolata Üretiminde Alternatif Pre-Kristalizasyon Tekniği Olarak V Tohum Kristali Kullanımı: Kalite Parametrelerine Etkisi

Toker

Polat²

2019

Cumhuriyet Science Journal

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Pre-crystallization process in chocolate production requires high investment cost and it is employed with multistage thermal processes. Improper tempering process results in fat bloom main quality defect of the chocolate products. Seeding is an alternative tempering process and it is performed by addition of V and/or VI seeds, extracted by chocolate or cocoa butter, to chocolate or chocolate products. In the present study, synbiotic dark chocolate was produced by inulin (DP<10) used as a prebiotic fiber at concentarion of 9.00 g / 100 g and probiotic L. acidophilus. Effect of different V concentrations (0.50-1.50 g/100 g) on the quality parameters and viability of probiotics was observed. Probotic enrichment (9.0 log cfu/25 g) was performed after conching process. During production process, 0.50-1.50 log cfu/25 g vitality loss was observed and application of seeding technique caused to decrease in probiotic level (P<0.05). The other quality parameters, namely, water activity, water content, colour properties (L*, C*, h, WI), hardness, rheological parameters (yield stress and plastic viscosity) and sensory properties were not negatively affected by seeding technique. Higher vitality level can be obtained by optimization of seeding process such as shear rate.

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

Cited by 22 publications

References 54 publications

Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure

Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure

Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates

Sinbiyotik Şekersiz Bitter Çikolata Üretiminde Alternatif Pre-Kristalizasyon Tekniği Olarak V Tohum Kristali Kullanımı: Kalite Parametrelerine Etkisi

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