Spatial mapping of solid and liquid lipid in confectionery products using a 1D centric SPRITE MRI technique

Investigations of food colloids by NMR and MRI

“…In fact, the T 2 from the solid phase (T 2 around 15 µs) is too short to detect the solid phase. This limitation has recently been overcome by the use of a 1D centric SPRITE MRI method [16]. MR images from both the solid lipid and the liquid lipid can be acquired in a chocolate sample with this method.…”

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

“…Unfortunately, we did not characterise the relative volumes of shell and filling to confirm this hypothesis. However, swelling due to oil migration has been observed previously of CB matrixes in contact with liquid fat (Dahlenborg et al, 2011;Deka et al, 2006;Galdamez et al, 2009;Guiheneuf et al, 1997;Svanberg, Loren, & Ahrne, 2012). When storing white chocolate against a hazelnut filling at a cycled temperatures, Dahlenborg et al (2011) could observe a volume increase in the shells of approximately 40% after 36 weeks.…”

“…(Ziegleder, Moser, & Geiger-Greguska, 1996a, 1996bZiegleder & Schwingshandl, 1998;Deka et al, 2006;Lee, McCarthy, & McCarthy, 2010;Maleky, McCarthy, McCarthy, & Marangoni, 2012;McCarthy & McCarthy, 2008;Miquel, Carli, Couzens, Wille, & Hall, 2001). According to the diffusion laws we expect the triolein and the BrTAGs to diffuse in the direction of the shell while low melting CB TAGs would diffuse in the opposite direction.…”

“…The mechanism of oil migration in chocolate pralines is not yet fully understood. However, there are different theories describing this mechanism, such as molecular diffusion (Deka et al, 2006;Ghosh et al, 2002;Lee, McCarthy, & McCarthy, 2010;Maleky, McCarthy, McCarthy, & Marangoni, 2012;McCarthy & McCarthy, 2008;Miquel, Carli, Couzens, Wille, & Hall, 2001;Ziegleder et al, 1996aZiegleder et al, , 1996bZiegleder & Schwingshandl, 1998), capillary flow (Choi, McCarthy, & McCarthy, 2005;Choi, McCarthy, McCarthy, & Kim, 2007;Guiheneuf, Couzens, Wille, & Hall, 1997;Marty, Baker, Dibildox-Alvarado, Rodrigues, & Marangoni, 2005;Quevedo, Brown, Bouchon, & Aguilera, 2005;Rousseau & Smith, 2008) and a pressure driven convective flow (Altimiras, Pyle, & Bouchon, 2007;Dahlenborg, Millqvist-Fureby, Bergenstahl, & Kalnin, 2011;Dahlenborg, Millqvist-Fureby, Brandner, & Bergenstahl, 2012;Loisel, Lecq, Ponchel, Keller, & Ollivon, 1997).…”

Oil migration in chocolate: A case of non-Fickian diffusion

“…In addition to constant diffusivity, these simplified solutions neglect swelling and interaction between the oil and the cocoa butter. Recent observations of oil migration through chocolate using magnetic resonance imaging have shown that the dominant mechanism is diffusion, and that if capillary pressure is involved it is a minor contributor (Deka et al, 2006). Shetty (2004) proposed a new model that modified the effective diffusivity depending on the fat phase behavior.…”