Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Sarah Schroeder
  • Anna Naemi Beiner
  • Ute Bindrich
  • Koen Dewettinck
  • Knut Franke
  • Volker Heinz
  • Davy Van de Walle
  • Dana Middendorf

External Research Organisations

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

Original languageEnglish
Article number100373
JournalFood Structure
Volume40
Early online date26 Mar 2024
Publication statusPublished - 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.

Keywords

    Atomic force microscopy, Chocolate gloss, Contact material, Microstructure, Polarity, Surface-active substance

ASJC Scopus subject areas

Cite this

Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material. / Schroeder, Sarah; Beiner, Anna Naemi; Bindrich, Ute et al.
In: Food Structure, Vol. 40, 100373, 04.2024.

Research output: Contribution to journalArticleResearchpeer review

Schroeder, S, Beiner, AN, Bindrich, U, Dewettinck, K, Franke, K, Heinz, V, Walle, DVD & Middendorf, D 2024, 'Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material', Food Structure, vol. 40, 100373. https://doi.org/10.1016/j.foostr.2024.100373
Schroeder, S., Beiner, A. N., Bindrich, U., Dewettinck, K., Franke, K., Heinz, V., Walle, D. V. D., & Middendorf, D. (2024). Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material. Food Structure, 40, Article 100373. https://doi.org/10.1016/j.foostr.2024.100373
Schroeder S, Beiner AN, Bindrich U, Dewettinck K, Franke K, Heinz V et al. Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material. Food Structure. 2024 Apr;40:100373. Epub 2024 Mar 26. doi: 10.1016/j.foostr.2024.100373
Schroeder, Sarah ; Beiner, Anna Naemi ; Bindrich, Ute et al. / Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material. In: Food Structure. 2024 ; Vol. 40.
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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{\textquoteright} 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.",
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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

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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.

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