Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Knut Franke
  • Ute Bindrich
  • Sarah Schroeder
  • Volker Heinz
  • Dana Middendorf

External Research Organisations

  • German Institute of Food Technology (DIL e.V.)
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Details

Original languageEnglish
Number of pages10
JournalEuropean Food Research and Technology
Volume250
Issue number9
Early online date14 Apr 2024
Publication statusPublished - Sept 2024
Externally publishedYes

Abstract

Chocolate mass is a cocoa butter-based suspension, which mainly consists of sugar and cocoa particles dispersed in a continuous lipid phase. During chocolate manufacturing, sugar particles have to be ground to sizes below 25–30 µm. Such a fine grinding is carried out either by five roll refiners or by ball mills. Despite obtaining similar particle size distributions at the end, the grinding procedures result in different chocolate mass properties. The reasons for that are not fully understood, so far. Therefore, changes in particle sizes and surface properties of sucrose particles as well as their interactions with surrounding cocoa butter during the different grinding processes were investigated including atomic force microscopy techniques to characterize local surface states. It was found that especially the alteration of surfaces during continued grinding differed. In the case of roller grinding, surface states became more inhomogeneous and different surfaces states at microscopic level existed in parallel. More homogenous surfaces but with a higher degree of amorphous states were formed during grinding in the ball mill. Variations in macroscopic behavior of the suspension can be explained by the differences in interaction of particles with each other and with the surrounding lipid phase.

Keywords

    Amorphization, Atomic force microscopy AFM, Cocoa butter-based suspension, Sucrose grinding, Surface properties

ASJC Scopus subject areas

Cite this

Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension. / Franke, Knut; Bindrich, Ute; Schroeder, Sarah et al.
In: European Food Research and Technology, Vol. 250, No. 9, 09.2024.

Research output: Contribution to journalArticleResearchpeer review

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abstract = "Chocolate mass is a cocoa butter-based suspension, which mainly consists of sugar and cocoa particles dispersed in a continuous lipid phase. During chocolate manufacturing, sugar particles have to be ground to sizes below 25–30 µm. Such a fine grinding is carried out either by five roll refiners or by ball mills. Despite obtaining similar particle size distributions at the end, the grinding procedures result in different chocolate mass properties. The reasons for that are not fully understood, so far. Therefore, changes in particle sizes and surface properties of sucrose particles as well as their interactions with surrounding cocoa butter during the different grinding processes were investigated including atomic force microscopy techniques to characterize local surface states. It was found that especially the alteration of surfaces during continued grinding differed. In the case of roller grinding, surface states became more inhomogeneous and different surfaces states at microscopic level existed in parallel. More homogenous surfaces but with a higher degree of amorphous states were formed during grinding in the ball mill. Variations in macroscopic behavior of the suspension can be explained by the differences in interaction of particles with each other and with the surrounding lipid phase.",
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T1 - Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension

AU - Franke, Knut

AU - Bindrich, Ute

AU - Schroeder, Sarah

AU - Heinz, Volker

AU - Middendorf, Dana

N1 - Publisher Copyright: © The Author(s) 2024.

PY - 2024/9

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N2 - Chocolate mass is a cocoa butter-based suspension, which mainly consists of sugar and cocoa particles dispersed in a continuous lipid phase. During chocolate manufacturing, sugar particles have to be ground to sizes below 25–30 µm. Such a fine grinding is carried out either by five roll refiners or by ball mills. Despite obtaining similar particle size distributions at the end, the grinding procedures result in different chocolate mass properties. The reasons for that are not fully understood, so far. Therefore, changes in particle sizes and surface properties of sucrose particles as well as their interactions with surrounding cocoa butter during the different grinding processes were investigated including atomic force microscopy techniques to characterize local surface states. It was found that especially the alteration of surfaces during continued grinding differed. In the case of roller grinding, surface states became more inhomogeneous and different surfaces states at microscopic level existed in parallel. More homogenous surfaces but with a higher degree of amorphous states were formed during grinding in the ball mill. Variations in macroscopic behavior of the suspension can be explained by the differences in interaction of particles with each other and with the surrounding lipid phase.

AB - Chocolate mass is a cocoa butter-based suspension, which mainly consists of sugar and cocoa particles dispersed in a continuous lipid phase. During chocolate manufacturing, sugar particles have to be ground to sizes below 25–30 µm. Such a fine grinding is carried out either by five roll refiners or by ball mills. Despite obtaining similar particle size distributions at the end, the grinding procedures result in different chocolate mass properties. The reasons for that are not fully understood, so far. Therefore, changes in particle sizes and surface properties of sucrose particles as well as their interactions with surrounding cocoa butter during the different grinding processes were investigated including atomic force microscopy techniques to characterize local surface states. It was found that especially the alteration of surfaces during continued grinding differed. In the case of roller grinding, surface states became more inhomogeneous and different surfaces states at microscopic level existed in parallel. More homogenous surfaces but with a higher degree of amorphous states were formed during grinding in the ball mill. Variations in macroscopic behavior of the suspension can be explained by the differences in interaction of particles with each other and with the surrounding lipid phase.

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KW - Atomic force microscopy AFM

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