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Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates

Nathalie De Clercq, Frédéric Depypere UGent, Claudia Delbaere UGent, Ingmar Nopens UGent, Herwig Bernaert and Koen Dewettinck UGent (2014) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 116(10). p.1388-1399
abstract
As migration induced fat bloom remains one of the major quality issues in compositeed chocolate products, this study investigated whether cocoa butter based diacylglycerols could delay or prevent this phenomenon. A model system consisting of a plastic cylinder filled with filling and chocolate was utilized for this purpose. Using an automated image analysis procedure, the surface of the chocolate was examined at regular time intervals to detect the presence of fat bloom crystals . The chocolate was cut into different layers and analysed by HPLC and Differential Scanning Calorimetry (DSC) to monitor the oil migration. It was noticed that the quality characteristics of the plain chocolates only slightly changed during the one year storage period. DSC thermograms demonstrated that the oil migration was a triggering factor for the re-crystallization to βVI crystals, protruding through the chocolate surface resulting in a greyer and duller appearance. The model based on Fickian diffusion with a constant diffusivity failed to accurately describe the migration of oil into chocolate. Non-Fickian behaviour occurs as besides migration, interaction between oil and cocoa butter can also play a major role. It was concluded that the presence of diacylglycerols did not delay oil migration, nor prevented the appearance of migration induced fat bloom.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
fat bloom, diacylglycerols, cocoa butter, oil migration, TILAPIA OREOCHROMIS-NILOTICUS, BRAZILIAN AMAZON AREA, FRESH-WATER FISH, ACID-COMPOSITION, LIPID PROFILE, FLAXSEED OIL, WILD, OMEGA-3-FATTY-ACIDS, PHOSPHOLIPIDS, PURIFICATION
journal title
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Eur. J. Lipid Sci. Technol.
volume
116
issue
10
pages
1388 - 1399
Web of Science type
Article
Web of Science id
000342773300015
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.812 (2014)
JCR rank
43/123 (2014)
JCR quartile
2 (2014)
ISSN
1438-7697
DOI
10.1002/ejlt.201300476
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
4432287
handle
http://hdl.handle.net/1854/LU-4432287
date created
2014-06-29 13:44:29
date last changed
2016-12-19 15:47:00
@article{4432287,
  abstract     = {As migration induced fat bloom remains one of the major quality issues in compositeed chocolate products, this study investigated whether cocoa butter based diacylglycerols could delay or prevent this phenomenon. A model system consisting of a plastic cylinder filled with filling and chocolate was utilized for this purpose. Using an automated image analysis procedure, the surface of the chocolate was examined at regular time intervals to detect the presence of fat bloom crystals . The chocolate was cut into different layers and analysed by HPLC and Differential Scanning Calorimetry (DSC) to monitor the oil migration. It was noticed that the quality characteristics of the plain chocolates only slightly changed during the one year storage period. DSC thermograms demonstrated that the oil migration was a triggering factor for the re-crystallization to \ensuremath{\beta}VI crystals, protruding through the chocolate surface resulting in a greyer and duller appearance. The model based on Fickian diffusion with a constant diffusivity failed to accurately describe the migration of oil into chocolate. Non-Fickian behaviour occurs as besides migration, interaction between oil and cocoa butter can also play a major role. It was concluded that the presence of diacylglycerols did not delay oil migration, nor prevented the appearance of migration induced fat bloom.},
  author       = {De Clercq, Nathalie and Depypere, Fr{\'e}d{\'e}ric and Delbaere, Claudia and Nopens, Ingmar and Bernaert, Herwig and Dewettinck, Koen},
  issn         = {1438-7697},
  journal      = {EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
  keyword      = {fat bloom,diacylglycerols,cocoa butter,oil migration,TILAPIA OREOCHROMIS-NILOTICUS,BRAZILIAN AMAZON AREA,FRESH-WATER FISH,ACID-COMPOSITION,LIPID PROFILE,FLAXSEED OIL,WILD,OMEGA-3-FATTY-ACIDS,PHOSPHOLIPIDS,PURIFICATION},
  language     = {eng},
  number       = {10},
  pages        = {1388--1399},
  title        = {Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates},
  url          = {http://dx.doi.org/10.1002/ejlt.201300476},
  volume       = {116},
  year         = {2014},
}

Chicago
De Clercq, Nathalie, Frédéric Depypere, Claudia Delbaere, Ingmar Nopens, Herwig Bernaert, and Koen Dewettinck. 2014. “Influence of Cocoa Butter Diacylglycerols on Migration Induced Fat Bloom in Filled Chocolates.” European Journal of Lipid Science and Technology 116 (10): 1388–1399.
APA
De Clercq, Nathalie, Depypere, F., Delbaere, C., Nopens, I., Bernaert, H., & Dewettinck, K. (2014). Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 116(10), 1388–1399.
Vancouver
1.
De Clercq N, Depypere F, Delbaere C, Nopens I, Bernaert H, Dewettinck K. Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2014;116(10):1388–99.
MLA
De Clercq, Nathalie, Frédéric Depypere, Claudia Delbaere, et al. “Influence of Cocoa Butter Diacylglycerols on Migration Induced Fat Bloom in Filled Chocolates.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 116.10 (2014): 1388–1399. Print.