Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems

Svanberg, Lina; Ahrné, Lı́lia; Lorén, Niklas; Windhab, Erich J.

doi:10.1016/j.jfoodeng.2010.09.023

Cited by 94 publications

(84 citation statements)

References 20 publications

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“…Lower rates of migrating filling oil in well-crystallised samples compared to under-tempered samples correlates with earlier studies (Maleky et al, 2012;Miquel et al, 2001;Motwani et al, 2011;Smith et al, 2007;Svanberg et al, 2011aSvanberg et al, , 2013. In addition, researches have shown that non-seeding and under-tempering give a wide crystal size distribution resulting in a more heterogeneous microstructure with domains of liquid fat, while seeded or optimally tempered samples create a more homogenous microstructure with crystals in a network with more defined inter-crystal connections (Afoakwa, Paterson, Fowler, & Vieira, 2009a;Svanberg et al, 2011aSvanberg et al, , 2011b. The migration results show that the data of the non-seeded and under-seeded CB samples stored at 23 8C are fluctuating to a high extent.…”

Section: Discussionsupporting

confidence: 85%

“…This results in a large number of well-defined nuclei, and although the seed crystals are in form b 1 VI, the CB in the chocolate solidifies and develops into the desired form, b 2 V. In recent studies, this pre-crystallisation process has been shown to create chocolate products with increased fat bloom stability (Svanberg et al, 2011a;Svanberg, Ahrne, Loren, & Windhab, 2011b;Svanberg et al, 2013;Zeng et al, 2002). Another way to affect the microstructure of the surrounding chocolate shell in a praline is by varying the size and amount of non-fat particles (Afoakwa, Paterson, Fowler, & Vieira, 2009b;Altimiras et al, 2007;Motwani et al, 2011;Svanberg et al, 2011aSvanberg et al, , 2011b. Research done by Svanberg et al (2011aSvanberg et al ( , 2011b indicated that addition of sugar and cocoa particles to CB affected the nucleation and growth of cocoa butter crystals and thus the microstructure of the shell.…”

Section: Introductionmentioning

confidence: 99%

“…Another way to affect the microstructure of the surrounding chocolate shell in a praline is by varying the size and amount of non-fat particles (Afoakwa, Paterson, Fowler, & Vieira, 2009b;Altimiras et al, 2007;Motwani et al, 2011;Svanberg et al, 2011aSvanberg et al, , 2011b. Research done by Svanberg et al (2011aSvanberg et al ( , 2011b indicated that addition of sugar and cocoa particles to CB affected the nucleation and growth of cocoa butter crystals and thus the microstructure of the shell. Further, Motwani et al (2011) investigated migration of peanut oil into samples composed of CB with or without the addition of cocoa particles, and observed that migration was enhanced when cocoa particles were present.…”

Section: Introductionmentioning

confidence: 99%

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

2015

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Section: Discussionsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

2015

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“…Crystallization of tempered Excellence 85 chocolate samples was typically faster, compared to tempered Excellence 70 samples, although the tempering procedure was the same. A reason for this might be an inhibition of fat nucleation by sugar or the promotion of nucleation due to NFCS, which would be in agreement with the results of Svanberg et al (2011b).…”

Section: Ultrasonic Spectrometrysupporting

confidence: 86%

“…Having two transmission and reflection channels actively collecting data produced more datasets with extra information, as opposed to single Table 2 Temperature ranges associated with each polymorph for cocoa butter and presented by a section number. Adapted from Svanberg et al (2011b) Section (i) Temperature range (°C) Main polymorph transmission or reflection datasets. The schematic setup of the ultrasonic cell is depicted in Fig.…”

Section: Ultrasonic Spectrometrymentioning

confidence: 99%

Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry

Winkelmeyer

Peyronel

Weiß

et al. 2016

Food Bioprocess Technol

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Ultrasonic spectrometry was used to distinguish between properly tempered and untempered commercial dark chocolate. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) were used to characterize the polymorphic state of tempered and untempered chocolate, results that were correlated to those of ultrasonic spectrometry. Four different kinds of dark chocolate samples with different amounts of sugar (7.5-50 %), fat (30-50 %), and cocoa mass (70-90 %) were subjected to two different tempering protocols. The tempering was achieved using cocoa butter seeds under static cooling from 50 to 14°C. The ultrasonic generator and analyzer SIA-7 (V.N. Instruments) was used to monitor the crystallization process. The instrument generated a chirp signal with a bandwidth of 0.5 to 3 MHz and was set to work in a four-pathway configuration with two transducers and a center frequency of 2.25 MHz. Spectrometric analysis was carried out with chocolate samples containing 2, 4, and 6 % solid fat content (SFC). The SFC was obtained from DSC measurements. Ultrasonic signals for attenuation, reflection, and velocity were compared between tempered and untempered chocolates. It was shown that seed-tempered chocolate with 30 % sugar and 47.5 % fat attenuated 2.5 MHz of ultrasonic waves by 0.8, 1.7, and 2.0 dB/cm at 2, 4, and 6 % SFC, respectively. On the other hand, untempered chocolate attenuated the ultrasound signal by 3.5, 3.6, and 4.3 dB/cm. Furthermore, it was found that ultrasound reflection signals were stronger and ultrasonic velocity was higher in chocolates with high sugar content.

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Lecithins

Szuhaj¹,

Yeo²,

Shahidi³

2020

Bailey's Industrial Oil and Fat Products

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Lecithin is a natural material with multifunctional properties. Original material was isolated from egg yolk, and it is found in significant quantities in brain and nervous tissue. Actually, lecithin is a normal constituent in all cell membranes. The main source today is found in soybeans and is commercially available in many colors, viscosities, and functionalities. This article gives a detailed description of the nature and composition of lecithin and its manufacture and uses in food as well as nonfood applications. Lecithin has been an amphoteric surfactant for centuries but was not commercialized until soy processing started in the 1930s. It has many food applications and is also used in pharmaceutical preparations and natural food products. Lecithin has some unique properties in industrial applications, ranging from paints to fuel additives. The most prevalent use today is in chocolate and margarine manufacture and in nutritional beverages and supplements.

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Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems

Cited by 94 publications

References 20 publications

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

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

Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry

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