Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate

Research output: Contribution to journalJournal articlepeer-review

Standard

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 journalJournal articlepeer-review

Harvard

Ioannidi, E, Aarøe, E, Engelsen, SB, Risbo, J & van den Berg, FWJ 2023, 'Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate', Food Biophysics, vol. 18, pp. 148–160. https://doi.org/10.1007/s11483-022-09760-9

APA

Ioannidi, E., Aarøe, E., Engelsen, S. B., Risbo, J., & van den Berg, F. W. J. (2023). Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate. Food Biophysics, 18, 148–160. https://doi.org/10.1007/s11483-022-09760-9

Vancouver

Ioannidi E, Aarøe E, Engelsen SB, Risbo J, van den Berg FWJ. Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate. Food Biophysics. 2023;18:148–160. https://doi.org/10.1007/s11483-022-09760-9

Author

Ioannidi, Eleni ; Aarøe, Esben ; Engelsen, Søren Balling ; Risbo, Jens ; van den Berg, Frans W.J. / Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate. In: Food Biophysics. 2023 ; Vol. 18. pp. 148–160.

Bibtex

@article{17436fc9bad542159bc9756fec255b21,
title = "Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate",
abstract = "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.",
keywords = "ATR-FT-IR, Chemometrics, Chocolate Tempering, Crystallization, MCR",
author = "Eleni Ioannidi and Esben Aar{\o}e and Engelsen, {S{\o}ren Balling} and Jens Risbo and {van den Berg}, {Frans W.J.}",
note = "Publisher Copyright: {\textcopyright} 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.",
year = "2023",
doi = "10.1007/s11483-022-09760-9",
language = "English",
volume = "18",
pages = "148–160",
journal = "Food Biophysics",
issn = "1557-1858",
publisher = "Springer",

}

RIS

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