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Structure–function relation of polar lipids in liquid chocolate

Mai Nguyen Tuyet (2015)
abstract
Soy lecithin is one of the most popular emulsifiers in processed foods. In chocolate production, it is used as a key ingredient which prevents the separation of sugar particles from cocoa butter and cocoa solid (and optionally milk solid) particles. Chocolate flow behaviour is of big concern for the industrial manufacturers. This is because the chocolate flow behaviour largely affects the final characteristics of chocolate. Therefore, it is necessary for the producers to control the flow behaviour which is represented by two parameters: yield stress and viscosity. As lecithin is a natural by-product of vegetal oil processing, its composition varies depending on the origin, weather conditions, storage and processing conditions. It is a complex mixture of surface active and non-surface active components exhibiting a variable composition. As a consequence, its functionality is inconsistent which subsequently affects the chocolate flow behaviour and the final chocolate applications. As steering the chocolate yield stress is more difficult than the viscosity, controlling the yield stress is a fundamental technological challenge. In order to have a better control over the chocolate flow parameters, especially the yield stress, an understanding of the structure-function relation of polar lipids in liquid chocolate should be established. In this research, three different types of polar lipids from vegetal, animal and synthetic sources were investigated in an effort to explore this relation.
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author
promoter
UGent
organization
alternative title
Structuur-functie relatie van polaire lipiden in vloeibare chocolade
year
type
dissertation
publication status
published
subject
pages
XX, 186 pages
publisher
Ghent University. Faculty of Bioscience Engineering
place of publication
Ghent, Belgium
defense location
Gent : Faculteit Bio-ingenieurswetenschappen (E1.015)
defense date
2015-09-22 17:00
ISBN
9789059898226
project
A12/TT/1594
project
IWT 100382
language
English
UGent publication?
yes
classification
D1
id
6933544
handle
http://hdl.handle.net/1854/LU-6933544
date created
2015-09-18 13:36:45
date last changed
2017-01-16 10:49:31
@phdthesis{6933544,
  abstract     = {Soy lecithin is one of the most popular emulsifiers in processed foods. In chocolate production, it is used as a key ingredient which prevents the separation of sugar particles from cocoa butter and cocoa solid (and optionally milk solid) particles. Chocolate flow behaviour is of big concern for the industrial manufacturers. This is because the chocolate flow behaviour largely affects the final characteristics of chocolate. Therefore, it is necessary for the producers to control the flow behaviour which is represented by two parameters: yield stress and viscosity. As lecithin is a natural by-product of vegetal oil processing, its composition varies depending on the origin, weather conditions, storage and processing conditions. It is a complex mixture of surface active and non-surface active components exhibiting a variable composition. As a consequence, its functionality is inconsistent which subsequently affects the chocolate flow behaviour and the final chocolate applications. As steering the chocolate yield stress is more difficult than the viscosity, controlling the yield stress is a fundamental technological challenge. In order to have a better control over the chocolate flow parameters, especially the yield stress, an understanding of the structure-function relation of polar lipids in liquid chocolate should be established. In this research, three different types of polar lipids from vegetal, animal and synthetic sources were investigated in an effort to explore this relation.},
  author       = {Nguyen Tuyet, Mai},
  isbn         = {9789059898226},
  language     = {eng},
  pages        = {XX, 186},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Structure--function relation of polar lipids in liquid chocolate},
  year         = {2015},
}

Chicago
Nguyen Tuyet, Mai. 2015. “Structure–function Relation of Polar Lipids in Liquid Chocolate”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Nguyen Tuyet, M. (2015). Structure–function relation of polar lipids in liquid chocolate. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Nguyen Tuyet M. Structure–function relation of polar lipids in liquid chocolate. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2015.
MLA
Nguyen Tuyet, Mai. “Structure–function Relation of Polar Lipids in Liquid Chocolate.” 2015 : n. pag. Print.