Formulation engineering of water in cocoa – Butter emulsion

Sullo, Antonio; Arellano, M.; Norton, Ian T.

doi:10.1016/j.jfoodeng.2014.05.025

Cited by 23 publications

(15 citation statements)

References 45 publications

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“…Depending on φ and on dropletscontinuous phase interactions, emulsion viscosity is higher than the viscosity of the pure continuous phase which may affect processability. The potential of confectionery emulsifiers to modulate rheological properties of dispersions has been shown for solid/liquid systems such as chocolate, and for liquid/liquid systems (Chevalley, 1999;Schantz & Rohm, 2005;Sullo et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications

Rivas

Schneider

Rohm

2016

Int J of Food Sci Tech

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Summary In a first step of designing tailored confectionery masses using water‐in‐oil emulsions, a parameter screening on emulsion rheology and stability was carried out. The experimental set‐up included cocoa butter as continuous phase and the variation of the disperse phase (water, or 50% sucrose in water), two volume fraction levels and the type of emulsifier (lecithin, polyglycerol polyricinoleate (PGPR), ammonium phosphatide (YN) and blends of lecithin or YN with PGPR). Emulsions were characterised by microscopy, laser diffraction, analytical centrifugation and shear rheology. Results show multimodal droplet size distributions in lecithin‐ or YN‐stabilised emulsions, and droplets which tend to form aggregates and an internal network responsible for shear thinning. PGPR emulsions are characterised by monomodal droplet size distributions and smaller droplets without networking tendency. They exhibit Newtonian flow behaviour and a much higher stability against phase separation. In emulsifier blends, PGPR is mainly responsible for the modulation of physical properties of the emulsions.

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Section: Introductionmentioning

confidence: 99%

Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications

Rivas

Schneider

Rohm

2016

Int J of Food Sci Tech

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“…1 ) with 40% water (all water droplets below 5 μm diameter size) has been suggested to be comparable with normal milk chocolate ( Prosapio and Norton, 2019 ). The use of margarine processing equipment to incorporate water in molten CB could be easily incorporated into chocolate processing plants, and it has been shown to create form V CB crystals ( Sullo et al., 2014 ). Previous work on water-in-CB emulsions showed that shells of sintered CB crystal formed at the oil/water interface, stabilizing the emulsion ( Norton and Fryer, 2012 ).…”

Section: Strategies For Novel Fat Reduced Chocolate Productsmentioning

confidence: 99%

“…Different emulsifiers were also added to further stabilize water-in-CB emulsions. Carrageenan was tested but increasing its concentration past 1.5% w/w led to an increase in unstable CB polymorphs formation, particularly form II ( Sullo et al., 2014 ). The emulsifier soybean lecithin caused flocculation of the water droplets, leading to an increase in chocolate viscosity.…”

Section: Strategies For Novel Fat Reduced Chocolate Productsmentioning

confidence: 99%

“…The emulsifier soybean lecithin caused flocculation of the water droplets, leading to an increase in chocolate viscosity. This is not desired as decreasing the amount of fat itself, increases chocolate viscosity ( Sullo et al., 2014 ). The emulsifier polyglycerol polyricinoleate (PGPR) was found to provide the best rheological properties in liquid chocolate ( Prosapio and Norton, 2019 ).…”

Section: Strategies For Novel Fat Reduced Chocolate Productsmentioning

confidence: 99%

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Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

Ewens

Metilli

Simone

2021

Current Research in Food Science

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Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of cocoa butter (CB). Important chocolate properties such as snap, and visual appearance are strongly dependent on the internal molecular arrangement (polymorph), size and shape, as well as the spatial distribution of CB crystals within the chocolate mix. In recent years confectionary companies have put increasing effort in developing novel chocolate recipes to improve the nutritional profile of chocolate products (e.g., by reducing the amount of high saturated fat and sugar content) and to counteract the increasing price of cocoa butter as well as sustainability issues related to some chocolate ingredients. Different reformulation strategies can dramatically affect the crystallization thermodynamic and kinetic behaviour of cocoa butter; therefore, affecting the structural and sensorial properties of chocolate. In this review we analyse how different reformulation strategies affect the crystallization behaviour of cocoa butter and, hence, the structural and sensorial properties of chocolate. In particular, this work discusses the effect of: (1) CB replacement with emulsions, hydrogels, oleogels and oleofoams; (2) CB dilution with limonene or cocoa butter equivalents; (3) replacement or reduction of the amount of sugar and milk in chocolate. We found that there is certainly potential for successful novel alternative chocolate products with controlled crystalline properties; however, further research is still needed to ensure sensory acceptance and reasonable shelf-life of these novel products.

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“…Whilst the material behaviour of hydrocolloids based composite gels and their sensory perception has been investigated in literature (SALA et al, 2007, Sala et al, 2008, there is still a limited number of studies dedicated at understanding the mechanical behaviour of crystallising fats containing emulsified water droplets (Chronakis and Kasapis, 1995, Heertje, 1993, Sullo et al, 2014. To our knowledge, the material properties of these systems and the role played by the dispersed phase have been characterised mainly using small oscillatory rheology (Haj-shafiei et al, 2013, Rafanan andRousseau, 2017).…”

Section: A C C E P T E D Mmentioning

confidence: 99%

Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response

Bari

Sullo

Norton

et al. 2019

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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Sample H/d = 1.6 Deformation mode Schematic CB fat crystal Dispersed water droplet Applied Load Fat crystaldroplet intact solid bond Fat crystaldroplet broken solid bond: Fracture Initiation Fracture propagation lineWater-in-cocoa butter (CB) emulsions material properties were investigated using uniaxial compression test. Emulsions containing 20% (wt%) water and with a range of droplet size were manufactured to assess the role of defect size on emulsions mechanical properties. Although differences were not significant within the tested droplet size range, results showed a decreasing trend in the values of mechanical parameters at fracture with increasing structural defect size. The mechanical response of bulk CB and emulsions was also investigated at different compressive rates. Materials visco-elastic behaviour was confirmed by their strainhardening behaviour at increasing test speed with bulk CB always displaying the highest mechanical strength. In the light of these results and microscopy evidences, it was hypothesised that droplets are only partially bonded to the CB network therefore playing a stressconcentration role by promoting fracture initiation. The addition of water droplets also resulted in a reduction of the overall network internal degree of connectivity: when large deformations are applied, droplet-matrix de-bonding occurs at the particle-fat network interface promoting fracture propagation and thus explaining the weakening structural effect of droplets.

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Formulation engineering of water in cocoa – Butter emulsion

Cited by 23 publications

References 45 publications

Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications

Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications

Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response

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