Details
| Originalsprache | Englisch |
|---|---|
| Aufsatznummer | 100373 |
| Fachzeitschrift | Food Structure |
| Jahrgang | 40 |
| Frühes Online-Datum | 26 März 2024 |
| Publikationsstatus | Veröffentlicht - Apr. 2024 |
Abstract
Gloss is an important criterion for chocolate quality and hence consumer acceptance. Gloss inhomogeneities, meaning glossy and matt spots on chocolate surfaces, remain a problem as they occur even after apparently optimal pre-crystallisation and cooling of chocolates. The presented study dealed with clarifying the complex interactions between dark chocolate with different surface-active substance (SAS) in contact with several mould materials by focusing on changes in chocolate surface properties and formation of gloss inhomogeneites. Contact materials used were polycarbonates (PC) and silicone. They varied in surface properties, specifically in roughness and surface free energy (SFE). PGPR, soy, and sunflower lecithin were used as SAS to alter the chocolate mass’ interface properties. Beside mould material's surface properties, gloss (inhomogeneities), color, surface topography, roughness, and SFE were examined. Results showed that gloss and its inhomogeneities were significantly influenced by the contact material. Compared to PC, silicone had a significantly different impact on chocolate's SFE and roughness. Topography images obtained by Atomic Force Microscopy revealed microstructural variations in the different gloss areas. Contact material and SAS had an impact on the microstructure as well. A statistical analysis further revealed that the contact materials' SFE and its dispersive share influence the formation of gloss inhomogeneites.
Schlagwörter
- Chocolate, Gloss, Emulsifier, Measuring methods
ASJC Scopus Sachgebiete
- Immunologie und Mikrobiologie (insg.)
- Angewandte Mikrobiologie und Biotechnologie
- Chemische Verfahrenstechnik (insg.)
- Bioengineering
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Food Structure, Jahrgang 40, 100373, 04.2024.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material
AU - Schroeder, Sarah
AU - Beiner, Anna Naemi
AU - Bindrich, Ute
AU - Dewettinck, Koen
AU - Franke, Knut
AU - Heinz, Volker
AU - Walle, Davy Van de
AU - Middendorf, Dana
N1 - This IGF Project of the FEI is/was supported via AiF within the programme for promoting the Industrial Collective Research (IGF) of the German Ministry of Economics and Climate Action (BMWK), based on a resolution of the German Parliament. Project AiF 21291 N.
PY - 2024/4
Y1 - 2024/4
N2 - Gloss is an important criterion for chocolate quality and hence consumer acceptance. Gloss inhomogeneities, meaning glossy and matt spots on chocolate surfaces, remain a problem as they occur even after apparently optimal pre-crystallisation and cooling of chocolates. The presented study dealed with clarifying the complex interactions between dark chocolate with different surface-active substance (SAS) in contact with several mould materials by focusing on changes in chocolate surface properties and formation of gloss inhomogeneites. Contact materials used were polycarbonates (PC) and silicone. They varied in surface properties, specifically in roughness and surface free energy (SFE). PGPR, soy, and sunflower lecithin were used as SAS to alter the chocolate mass’ interface properties. Beside mould material's surface properties, gloss (inhomogeneities), color, surface topography, roughness, and SFE were examined. Results showed that gloss and its inhomogeneities were significantly influenced by the contact material. Compared to PC, silicone had a significantly different impact on chocolate's SFE and roughness. Topography images obtained by Atomic Force Microscopy revealed microstructural variations in the different gloss areas. Contact material and SAS had an impact on the microstructure as well. A statistical analysis further revealed that the contact materials' SFE and its dispersive share influence the formation of gloss inhomogeneites.
AB - Gloss is an important criterion for chocolate quality and hence consumer acceptance. Gloss inhomogeneities, meaning glossy and matt spots on chocolate surfaces, remain a problem as they occur even after apparently optimal pre-crystallisation and cooling of chocolates. The presented study dealed with clarifying the complex interactions between dark chocolate with different surface-active substance (SAS) in contact with several mould materials by focusing on changes in chocolate surface properties and formation of gloss inhomogeneites. Contact materials used were polycarbonates (PC) and silicone. They varied in surface properties, specifically in roughness and surface free energy (SFE). PGPR, soy, and sunflower lecithin were used as SAS to alter the chocolate mass’ interface properties. Beside mould material's surface properties, gloss (inhomogeneities), color, surface topography, roughness, and SFE were examined. Results showed that gloss and its inhomogeneities were significantly influenced by the contact material. Compared to PC, silicone had a significantly different impact on chocolate's SFE and roughness. Topography images obtained by Atomic Force Microscopy revealed microstructural variations in the different gloss areas. Contact material and SAS had an impact on the microstructure as well. A statistical analysis further revealed that the contact materials' SFE and its dispersive share influence the formation of gloss inhomogeneites.
KW - Chocolate
KW - Gloss
KW - Emulsifier
KW - Measuring methods
KW - Atomic force microscopy
KW - Chocolate gloss
KW - Contact material
KW - Microstructure
KW - Polarity
KW - Surface-active substance
UR - http://www.scopus.com/inward/record.url?scp=85189072142&partnerID=8YFLogxK
U2 - 10.1016/j.foostr.2024.100373
DO - 10.1016/j.foostr.2024.100373
M3 - Article
VL - 40
JO - Food Structure
JF - Food Structure
M1 - 100373
ER -