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Prediction of migration fat bloom on chocolate

Veerle De Graef UGent, Imogen Foubert, Evelien Agache, Herwig Bernaert, Alex Landuyt, Peter A Vanrolleghem and Koen Dewettinck UGent (2005) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 107(5). p.297-306
abstract
The objective of this study was to investigate whether it is possible to predict migration fat bloom based on measurements shortly after production. At different storage times shortly after production (0, 1, 4 h), the chocolate batches, varying in tempering method, tempering degree and amount of added butter oil, were evaluated by DSC, pNMR and texture analysis. Discriminant analysis and principal component analysis were combined to investigate the potential towards prediction. The batches were classified into groups depending on the time when white spots appeared (<8wk, 8-13wk, >13wk). A good separation (100% correct classifications, 100% using cross-validation) was obtained using the afore-mentioned analyses and storage times. It was also shown that it is possible to exclude DSC analyses or analyses at 0 h storage time without compromising the classification performances too drastically. The study further elucidated that the tempering method has no significant effect on visual fat bloom development. Furthermore, undertempered chocolates bloomed quicker than well-tempered ones, while fat bloom was delayed on overtempered chocolates. Addition of 6% butter oil promoted fat bloom development, while no significant difference was detected between chocolate with no added butter oil and chocolate with 3% butter oil added.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
prediction, migration, fat bloom, COCOA BUTTER, MILK-FAT, PHASE-BEHAVIOR, KINETICS, MIXTURES, PRODUCTS, chocolate
journal title
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Eur. J. Lipid Sci. Technol.
volume
107
issue
5
pages
297-306 pages
Web of Science type
Article
Web of Science id
000229916500004
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.045 (2005)
JCR rank
32/93 (2005)
JCR quartile
2 (2005)
ISSN
1438-7697
DOI
10.1002/ejlt.200401059
language
English
UGent publication?
yes
classification
A1
id
331537
handle
http://hdl.handle.net/1854/LU-331537
date created
2006-04-14 15:50:00
date last changed
2017-06-07 09:21:57
@article{331537,
  abstract     = {The objective of this study was to investigate whether it is possible to predict migration fat bloom based on measurements shortly after production. At different storage times shortly after production (0, 1, 4 h), the chocolate batches, varying in tempering method, tempering degree and amount of added butter oil, were evaluated by DSC, pNMR and texture analysis. Discriminant analysis and principal component analysis were combined to investigate the potential towards prediction. The batches were classified into groups depending on the time when white spots appeared ({\textlangle}8wk, 8-13wk, {\textrangle}13wk). A good separation (100\% correct classifications, 100\% using cross-validation) was obtained using the afore-mentioned analyses and storage times. It was also shown that it is possible to exclude DSC analyses or analyses at 0 h storage time without compromising the classification performances too drastically. The study further elucidated that the tempering method has no significant effect on visual fat bloom development. Furthermore, undertempered chocolates bloomed quicker than well-tempered ones, while fat bloom was delayed on overtempered chocolates. Addition of 6\% butter oil promoted fat bloom development, while no significant difference was detected between chocolate with no added butter oil and chocolate with 3\% butter oil added.},
  author       = {De Graef, Veerle and Foubert, Imogen and Agache, Evelien and Bernaert, Herwig and Landuyt, Alex and Vanrolleghem, Peter A and Dewettinck, Koen},
  issn         = {1438-7697},
  journal      = {EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
  keyword      = {prediction,migration,fat bloom,COCOA BUTTER,MILK-FAT,PHASE-BEHAVIOR,KINETICS,MIXTURES,PRODUCTS,chocolate},
  language     = {eng},
  number       = {5},
  pages        = {297--306},
  title        = {Prediction of migration fat bloom on chocolate},
  url          = {http://dx.doi.org/10.1002/ejlt.200401059},
  volume       = {107},
  year         = {2005},
}

Chicago
De Graef, Veerle, Imogen Foubert, Evelien Agache, Herwig Bernaert, Alex Landuyt, Peter A Vanrolleghem, and Koen Dewettinck. 2005. “Prediction of Migration Fat Bloom on Chocolate.” European Journal of Lipid Science and Technology 107 (5): 297–306.
APA
De Graef, V., Foubert, I., Agache, E., Bernaert, H., Landuyt, A., Vanrolleghem, P. A., & Dewettinck, K. (2005). Prediction of migration fat bloom on chocolate. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 107(5), 297–306.
Vancouver
1.
De Graef V, Foubert I, Agache E, Bernaert H, Landuyt A, Vanrolleghem PA, et al. Prediction of migration fat bloom on chocolate. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2005;107(5):297–306.
MLA
De Graef, Veerle, Imogen Foubert, Evelien Agache, et al. “Prediction of Migration Fat Bloom on Chocolate.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 107.5 (2005): 297–306. Print.