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Structure–function relation of polar lipids in liquid chocolate

(2015)
Author
Promoter
(UGent)
Organization
Project
A12/TT/1594
Project
IWT 100382
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.

Citation

Please use this url to cite or link to this publication:

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.
@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},
}