Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate
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Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate. / Ioannidi, Eleni; Aarøe, Esben; Engelsen, Søren Balling; Risbo, Jens; van den Berg, Frans W.J.
In: Food Biophysics, Vol. 18, 2023, p. 148–160.Research output: Contribution to journal › Journal article › peer-review
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TY - JOUR
T1 - Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate
AU - Ioannidi, Eleni
AU - Aarøe, Esben
AU - Engelsen, Søren Balling
AU - Risbo, Jens
AU - van den Berg, Frans W.J.
N1 - Publisher Copyright: © 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2023
Y1 - 2023
N2 - The production of chocolate treats with a long shelf-life and desirable organoleptic characteristics depends, at a first stage, on proper tempering and cooling during manufacturing. These process steps control the formation and the structure of the fat crystal network, which should predominately consist of triacylglycerols (TAGs) in the β (V) polymorphic form. This study uses Fourier Transform-Infrared spectroscopy by Attenuated Total Reflection (ATR-FT-IR) to examine the formation of the fat crystal structure in cocoa butter and dark chocolate during cooling under laboratory conditions. ATR-FT-IR was also used to analyse chocolates that were produced by industrial scale equipment, tempered at different processing settings. Spectra acquired during cooling and storage were processed by Multivariate Curve Resolution (MCR). MCR provides quantitative and qualitative information on the dominant polymorphs in the chocolate samples, expressing structural information of the TAGs (glycerol conformation, sub-cell packing, chain configuration, etc.). Using this combination of analytical methods and data modelling, it was possible to identify chocolates with increased conformational regularity of the hydrocarbon chains and differentiate samples that had a mixed profile of ordered and disordered chain configurations.
AB - The production of chocolate treats with a long shelf-life and desirable organoleptic characteristics depends, at a first stage, on proper tempering and cooling during manufacturing. These process steps control the formation and the structure of the fat crystal network, which should predominately consist of triacylglycerols (TAGs) in the β (V) polymorphic form. This study uses Fourier Transform-Infrared spectroscopy by Attenuated Total Reflection (ATR-FT-IR) to examine the formation of the fat crystal structure in cocoa butter and dark chocolate during cooling under laboratory conditions. ATR-FT-IR was also used to analyse chocolates that were produced by industrial scale equipment, tempered at different processing settings. Spectra acquired during cooling and storage were processed by Multivariate Curve Resolution (MCR). MCR provides quantitative and qualitative information on the dominant polymorphs in the chocolate samples, expressing structural information of the TAGs (glycerol conformation, sub-cell packing, chain configuration, etc.). Using this combination of analytical methods and data modelling, it was possible to identify chocolates with increased conformational regularity of the hydrocarbon chains and differentiate samples that had a mixed profile of ordered and disordered chain configurations.
KW - ATR-FT-IR
KW - Chemometrics
KW - Chocolate Tempering
KW - Crystallization
KW - MCR
U2 - 10.1007/s11483-022-09760-9
DO - 10.1007/s11483-022-09760-9
M3 - Journal article
AN - SCOPUS:85137071852
VL - 18
SP - 148
EP - 160
JO - Food Biophysics
JF - Food Biophysics
SN - 1557-1858
ER -
ID: 319599745