Impact of pre-crystallization process on structure and product properties in dark chocolate

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Standard

Impact of pre-crystallization process on structure and product properties in dark chocolate. / Svanberg, L.; Ahrné, L.; Lorén, N.; Windhab, E.

I: Journal of Food Engineering, Bind 114, Nr. 1, 2013, s. 90-98.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Svanberg, L, Ahrné, L, Lorén, N & Windhab, E 2013, 'Impact of pre-crystallization process on structure and product properties in dark chocolate', Journal of Food Engineering, bind 114, nr. 1, s. 90-98. https://doi.org/10.1016/j.jfoodeng.2012.06.016

APA

Svanberg, L., Ahrné, L., Lorén, N., & Windhab, E. (2013). Impact of pre-crystallization process on structure and product properties in dark chocolate. Journal of Food Engineering, 114(1), 90-98. https://doi.org/10.1016/j.jfoodeng.2012.06.016

Vancouver

Svanberg L, Ahrné L, Lorén N, Windhab E. Impact of pre-crystallization process on structure and product properties in dark chocolate. Journal of Food Engineering. 2013;114(1):90-98. https://doi.org/10.1016/j.jfoodeng.2012.06.016

Author

Svanberg, L. ; Ahrné, L. ; Lorén, N. ; Windhab, E. / Impact of pre-crystallization process on structure and product properties in dark chocolate. I: Journal of Food Engineering. 2013 ; Bind 114, Nr. 1. s. 90-98.

Bibtex

@article{390c8d71b9944cd2a4e2568d252bc24a,
title = "Impact of pre-crystallization process on structure and product properties in dark chocolate",
abstract = "Dark chocolate microstructures with different structure densities, i.e., close-packing of the fat crystal lattice, and homogeneity i.e., evenness and connectivity of the fat crystal network, were created by βVI- seeding or conventional pre-crystallization with various degrees of temper and were evaluated with respect to storage stability. The structure characterization was conducted by measuring the strength of the cocoa butter crystal network with traction tests combined with DSC melting curves. Subsequent storage stability was evaluated with DigiEye technique for fat bloom development and gravimetrical techniques for fat/moisture migration. The two pre-crystallization processes generated significantly different structures and storage stability. Well-tempered βVI-seeding resulted in a dense and homogenous chocolate structure directly after solidification, which was optimal in order to retard fat bloom and fat migration. However, a too high structure density generated heterogeneous structures with reduced ability to withstand fat bloom. A lower structure density exhibited optimal resistance against moisture migration.",
keywords = "Chocolate, Fat bloom, Fat migration, Microstructure, Moisture migration, Pre-crystallization",
author = "L. Svanberg and L. Ahrn{\'e} and N. Lor{\'e}n and E. Windhab",
year = "2013",
doi = "10.1016/j.jfoodeng.2012.06.016",
language = "English",
volume = "114",
pages = "90--98",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "1",

}

RIS

TY - JOUR

T1 - Impact of pre-crystallization process on structure and product properties in dark chocolate

AU - Svanberg, L.

AU - Ahrné, L.

AU - Lorén, N.

AU - Windhab, E.

PY - 2013

Y1 - 2013

N2 - Dark chocolate microstructures with different structure densities, i.e., close-packing of the fat crystal lattice, and homogeneity i.e., evenness and connectivity of the fat crystal network, were created by βVI- seeding or conventional pre-crystallization with various degrees of temper and were evaluated with respect to storage stability. The structure characterization was conducted by measuring the strength of the cocoa butter crystal network with traction tests combined with DSC melting curves. Subsequent storage stability was evaluated with DigiEye technique for fat bloom development and gravimetrical techniques for fat/moisture migration. The two pre-crystallization processes generated significantly different structures and storage stability. Well-tempered βVI-seeding resulted in a dense and homogenous chocolate structure directly after solidification, which was optimal in order to retard fat bloom and fat migration. However, a too high structure density generated heterogeneous structures with reduced ability to withstand fat bloom. A lower structure density exhibited optimal resistance against moisture migration.

AB - Dark chocolate microstructures with different structure densities, i.e., close-packing of the fat crystal lattice, and homogeneity i.e., evenness and connectivity of the fat crystal network, were created by βVI- seeding or conventional pre-crystallization with various degrees of temper and were evaluated with respect to storage stability. The structure characterization was conducted by measuring the strength of the cocoa butter crystal network with traction tests combined with DSC melting curves. Subsequent storage stability was evaluated with DigiEye technique for fat bloom development and gravimetrical techniques for fat/moisture migration. The two pre-crystallization processes generated significantly different structures and storage stability. Well-tempered βVI-seeding resulted in a dense and homogenous chocolate structure directly after solidification, which was optimal in order to retard fat bloom and fat migration. However, a too high structure density generated heterogeneous structures with reduced ability to withstand fat bloom. A lower structure density exhibited optimal resistance against moisture migration.

KW - Chocolate

KW - Fat bloom

KW - Fat migration

KW - Microstructure

KW - Moisture migration

KW - Pre-crystallization

U2 - 10.1016/j.jfoodeng.2012.06.016

DO - 10.1016/j.jfoodeng.2012.06.016

M3 - Journal article

AN - SCOPUS:84866786996

VL - 114

SP - 90

EP - 98

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 1

ER -

ID: 202132027