Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material
- Author
- Sarah Schroeder (UGent) , Anna Naemi Beiner, Ute Bindrich, Koen Dewettinck (UGent) , Knut Franke, Volker Heinz, Davy Van de Walle (UGent) and Dana Middendorf
- Organization
- 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
- Chocolate gloss, Atomic force microscopy, Surface-active substance, Contact material, Microstructure, Polarity, DARK CHOCOLATE, FAT BLOOM, MICROSTRUCTURE, BEHAVIOR, ENERGY, COLOR
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01J8SKY11ZBCY2E16MJMVQSF3J
- MLA
- Schroeder, Sarah, et al. “Influencing Chocolate Gloss Inhomogeneities by the Choice of Surface-Active Substance and Contact Material.” FOOD STRUCTURE-NETHERLANDS, vol. 40, 2024, doi:10.1016/j.foostr.2024.100373.
- APA
- Schroeder, S., Beiner, A. N., Bindrich, U., Dewettinck, K., Franke, K., Heinz, V., … Middendorf, D. (2024). Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material. FOOD STRUCTURE-NETHERLANDS, 40. https://doi.org/10.1016/j.foostr.2024.100373
- Chicago author-date
- Schroeder, Sarah, Anna Naemi Beiner, Ute Bindrich, Koen Dewettinck, Knut Franke, Volker Heinz, Davy Van de Walle, and Dana Middendorf. 2024. “Influencing Chocolate Gloss Inhomogeneities by the Choice of Surface-Active Substance and Contact Material.” FOOD STRUCTURE-NETHERLANDS 40. https://doi.org/10.1016/j.foostr.2024.100373.
- Chicago author-date (all authors)
- Schroeder, Sarah, Anna Naemi Beiner, Ute Bindrich, Koen Dewettinck, Knut Franke, Volker Heinz, Davy Van de Walle, and Dana Middendorf. 2024. “Influencing Chocolate Gloss Inhomogeneities by the Choice of Surface-Active Substance and Contact Material.” FOOD STRUCTURE-NETHERLANDS 40. doi:10.1016/j.foostr.2024.100373.
- Vancouver
- 1.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-NETHERLANDS. 2024;40.
- IEEE
- [1]S. Schroeder et al., “Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material,” FOOD STRUCTURE-NETHERLANDS, vol. 40, 2024.
@article{01J8SKY11ZBCY2E16MJMVQSF3J,
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.}},
articleno = {{100373}},
author = {{Schroeder, Sarah and Beiner, Anna Naemi and Bindrich, Ute and Dewettinck, Koen and Franke, Knut and Heinz, Volker and Van de Walle, Davy and Middendorf, Dana}},
issn = {{2213-3291}},
journal = {{FOOD STRUCTURE-NETHERLANDS}},
keywords = {{Chocolate gloss,Atomic force microscopy,Surface-active substance,Contact material,Microstructure,Polarity,DARK CHOCOLATE,FAT BLOOM,MICROSTRUCTURE,BEHAVIOR,ENERGY,COLOR}},
language = {{eng}},
pages = {{10}},
title = {{Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material}},
url = {{http://doi.org/10.1016/j.foostr.2024.100373}},
volume = {{40}},
year = {{2024}},
}
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