Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions

Norton, Jennifer; Fryer, P.J.

doi:10.1016/j.jfoodeng.2012.05.025

Cited by 41 publications

(38 citation statements)

References 20 publications

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“…() who, by applying similar process conditions and emulsion composition, found a narrow distribution of water in small droplets in emulsions stabilised with lecithin. On the other hand, the presented outcome is in line with more recent results of Norton & Fryer () and Di Bari et al . () who achieved Sauter mean diameters from 3 to 5 μm in emulsions stabilised with PGPR.…”

Section: Resultsmentioning

confidence: 97%

“…For water‐in‐oil (w/o) emulsions, stabilisation strategies are restricted to (i) small droplets production to retard sedimentation, (ii) interfacial tension reduction and stable interfacial layer formation to prevent aggregation and adsorption layer rupture and (iii) addition of solutes to the disperse aqueous phase as osmotic agents to counteract capillary pressure and coalescence. Several studies have shown that emulsion stability can be improved by confectionery emulsifiers such as polyglycerol polyricinoleate (PGPR) and lecithins (Knoth et al ., ,b; Norton et al ., ; Killian & Coupland, ; Norton & Fryer, ; Ushikubo & Cunha, ), however without considering legal restrictions in real applications. Determination of sedimentation kinetics usually considered emulsion stability in a long‐term range (Knoth et al ., ,b; Drelich et al ., ; Ushikubo & Cunha, ), but initial sedimentation velocity was not comprised until now.…”

Section: Introductionmentioning

confidence: 99%

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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: Resultsmentioning

confidence: 97%

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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“…Special vegetable fats have emphasized plastic properties, such as palm fat. At the conventional method, chocolate needs a special tempering procedure to satisfy texture, quality, and appearance [38][39][40].…”

Section: The Basic Spread-/chocolate-making Process In Laboratorymentioning

confidence: 99%

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

Petković¹

2019

Food Engineering

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The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (such as polyols), produced on ball mill, could be predicted. Spreads with 70 and 100% maltitol, as a sweetener, produced on different temperatures (30, 35, 40°C) and mixer speed rotations (60, 80, 100 r/min), give the spreads with very good or excellent sensory characteristics, characteristic spreadability without sandiness (gritty texture), good melting behavior, and pleasant taste. Both process parameters are very important and have the dual effect on spread quality. The best spread quality, considering all characteristics, has the spread with 100% maltitol, produced on the highest process parameters (40°C, 100 r/min).

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“…It is, therefore, desirable for the food industry to produce low-fat products. For example, Fryer, Norton and coworkers 101,143 have developed chocolate containing up to 60% water. Cocoa butter emulsion stability was attributable to the presence of a crystalline shell made of TAG sintered at the interface in the presence of PGPR around the water droplets.…”

Section: Applicationsmentioning

confidence: 99%

CHAPTER 10. Particle-Stabilized Food Emulsions

Pichot¹,

Duffus²,

Zafeiri³

et al. 2014

Soft Matter Series

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Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions

Cited by 41 publications

References 20 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

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

CHAPTER 10. Particle-Stabilized Food Emulsions

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