Ghent University Academic Bibliography

Advanced

Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats

Diem Phuong Tran, Davy Van de Walle UGent, Michael Hinneh UGent, Claudia Delbaere UGent, Nathalie De Clercq, Dung Nhan Tran and Koen Dewettinck UGent (2015) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 117(11). p.1700-1713
abstract
The presented study investigates the functionality of hard and soft StOSt-rich fats in plain and hazelnut-based filled dark chocolates. Blends of cocoa butter (CB) with different StOSt-rich fats, namely Vietnamese mango fat (VMF), Indian mango fat (IMF), its stearin (IMFst) and olein fraction (IMFol) were selected for application in these chocolate products based on their phase and crystallisation behaviour. It was shown that a fat phase formulation with CB/VMF 70/30 and CB/IMFst 70/30 increased the heat resistance of dark chocolate and maintained similar chocolate quality attributes (colour, hardness, melting and flow properties) compared to the CB reference. Furthermore, these fat blends increased the fat bloom stability following oil migration, as shown by visual assessment by a trained panel, cryo-SEM imaging and oil migration monitoring by HPLC-ELSD. In addition, the fat blend CB/IMFol 90/10, suitable for chocolate applications under non-tropical conditions, was shown to retard oil migration fat bloom as well. Distinct mechanisms for the observed phenomena were proposed. Furthermore, the different steps of fat bloom development, starting from the appearance of oil blisters to the presence of crystals (∼30 μm) on the chocolate surface were captured using cryo-SEM.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Oil migration, Mango fat, Chocolate, Thermal resistance, Fat bloom, PARTICLE-SIZE DISTRIBUTION, DIFFERENTIAL SCANNING CALORIMETRY, MANGO MANGIFERA-INDICA, COCOA BUTTER, DARK CHOCOLATE, TRIACYLGLYCEROL MIGRATION, CONFECTIONERY PRODUCTS, BLOOM DEVELOPMENT, OIL MIGRATION, ALMOND FAT
journal title
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Eur. J. Lipid Sci. Technol.
volume
117
issue
11
pages
1700 - 1713
Web of Science type
Article
Web of Science id
000364708500004
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.953 (2015)
JCR rank
42/124 (2015)
JCR quartile
2 (2015)
ISSN
1438-7697
DOI
10.1002/ejlt.201400584
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
6941319
handle
http://hdl.handle.net/1854/LU-6941319
date created
2015-09-28 17:28:22
date last changed
2016-12-19 15:42:28
@article{6941319,
  abstract     = {The presented study investigates the functionality of hard and soft StOSt-rich fats in plain and hazelnut-based filled dark chocolates. Blends of cocoa butter (CB) with different StOSt-rich fats, namely Vietnamese mango fat (VMF), Indian mango fat (IMF), its stearin (IMFst) and olein fraction (IMFol) were selected for application in these chocolate products based on their phase and crystallisation behaviour. It was shown that a fat phase formulation with CB/VMF 70/30 and CB/IMFst 70/30 increased the heat resistance of dark chocolate and maintained similar chocolate quality attributes (colour, hardness, melting and flow properties) compared to the CB reference. Furthermore, these fat blends increased the fat bloom stability following oil migration, as shown by visual assessment by a trained panel, cryo-SEM imaging and oil migration monitoring by HPLC-ELSD. In addition, the fat blend CB/IMFol 90/10, suitable for chocolate applications under non-tropical conditions, was shown to retard oil migration fat bloom as well. Distinct mechanisms for the observed phenomena were proposed. Furthermore, the different steps of fat bloom development, starting from the appearance of oil blisters to the presence of crystals (\ensuremath{\sim}30\,\ensuremath{\mu}m) on the chocolate surface were captured using cryo-SEM.},
  author       = {Tran, Diem Phuong and Van de Walle, Davy and Hinneh, Michael and Delbaere, Claudia and De Clercq, Nathalie and Tran, Dung Nhan and Dewettinck, Koen},
  issn         = {1438-7697},
  journal      = {EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
  keyword      = {Oil migration,Mango fat,Chocolate,Thermal resistance,Fat bloom,PARTICLE-SIZE DISTRIBUTION,DIFFERENTIAL SCANNING CALORIMETRY,MANGO MANGIFERA-INDICA,COCOA BUTTER,DARK CHOCOLATE,TRIACYLGLYCEROL MIGRATION,CONFECTIONERY PRODUCTS,BLOOM DEVELOPMENT,OIL MIGRATION,ALMOND FAT},
  language     = {eng},
  number       = {11},
  pages        = {1700--1713},
  title        = {Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats},
  url          = {http://dx.doi.org/10.1002/ejlt.201400584},
  volume       = {117},
  year         = {2015},
}

Chicago
Tran, Diem Phuong, Davy Van de Walle, Michael Hinneh, Claudia Delbaere, Nathalie De Clercq, Dung Nhan Tran, and Koen Dewettinck. 2015. “Controlling the Stability of Chocolates Through the Incorporation of Soft and Hard StOSt-rich Fats.” European Journal of Lipid Science and Technology 117 (11): 1700–1713.
APA
Tran, D. P., Van de Walle, D., Hinneh, M., Delbaere, C., De Clercq, N., Tran, D. N., & Dewettinck, K. (2015). Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 117(11), 1700–1713.
Vancouver
1.
Tran DP, Van de Walle D, Hinneh M, Delbaere C, De Clercq N, Tran DN, et al. Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2015;117(11):1700–13.
MLA
Tran, Diem Phuong, Davy Van de Walle, Michael Hinneh, et al. “Controlling the Stability of Chocolates Through the Incorporation of Soft and Hard StOSt-rich Fats.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 117.11 (2015): 1700–1713. Print.