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Triacylglycerol migration and bloom in filled chocolates: effects of low-temperature storage

Frédéric Depypere UGent, Nathalie De Clercq UGent, Martien Segers UGent, Benny Lewille UGent and Koen Dewettinck UGent (2009) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 111(3). p.280-289
abstract
This study investigated die effect of storage temperature on triacylglycerol (TAG) migration, visual fat bloom and taste of industrially produced milk chocolates with a hazelnut-based filling. The chocolates were stored for up to 10 months at 18 degrees C, either directly after production or with the inclusion of a variable time at -20 or 4 degrees C immediately after production and prior to further storage at 18 degrees C. TAG migration from the filling through the chocolate shell was quantified by HPLC analysis of chocolate sampled from the chocolates' surface. Both [OOO/SOS] and [LOO/SOS] were used as markers for oil migration. Compared to storage at 18 degrees C only, chilling or freezing of the chocolates for part of the storage time was found to reduce the amount of TAG migration. Effects on diffusion, capillary transport and TAG immobilization during the thermal treatment can be raised as possible reasons for this decrease. Furthermore storage at -20 degrees C decreased oil migration during subsequent storage at 18 degrees C. This suggests a crystallization effect during the storage at -20 degrees C, leading to permanent (micro) structural changes. Although a thermal treatment at 4 degrees C compared to -20 degrees C was less effective in retarding TAG migration, storage at low positive temperatures immediately after production appears already beneficial in the prevention of visual fat bloom. Adverse effects of the thermal treatments on the chocolates' taste were not observed.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
OIL MIGRATION, Chilling and freezing, DARK CHOCOLATE, FAT MIGRATION, DIFFUSION, MICROSCOPY, SYSTEM, KINETICS, Migration fat bloom, Milk chocolate, BASE FILLING CENTER, Thermal treatment, Hazelnut filling
journal title
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Eur. J. Lipid Sci. Technol.
volume
111
issue
3
pages
280 - 289
Web of Science type
Article
Web of Science id
000264907700008
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.831 (2009)
JCR rank
30/117 (2009)
JCR quartile
1 (2009)
ISSN
1438-7697
DOI
10.1002/ejlt.200800179
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
825564
handle
http://hdl.handle.net/1854/LU-825564
date created
2010-01-11 14:57:42
date last changed
2010-02-19 09:42:40
@article{825564,
  abstract     = {This study investigated die effect of storage temperature on triacylglycerol (TAG) migration, visual fat bloom and taste of industrially produced milk chocolates with a hazelnut-based filling. The chocolates were stored for up to 10 months at 18 degrees C, either directly after production or with the inclusion of a variable time at -20 or 4 degrees C immediately after production and prior to further storage at 18 degrees C. TAG migration from the filling through the chocolate shell was quantified by HPLC analysis of chocolate sampled from the chocolates' surface. Both [OOO/SOS] and [LOO/SOS] were used as markers for oil migration. Compared to storage at 18 degrees C only, chilling or freezing of the chocolates for part of the storage time was found to reduce the amount of TAG migration. Effects on diffusion, capillary transport and TAG immobilization during the thermal treatment can be raised as possible reasons for this decrease. Furthermore storage at -20 degrees C decreased oil migration during subsequent storage at 18 degrees C. This suggests a crystallization effect during the storage at -20 degrees C, leading to permanent (micro) structural changes. Although a thermal treatment at 4 degrees C compared to -20 degrees C was less effective in retarding TAG migration, storage at low positive temperatures immediately after production appears already beneficial in the prevention of visual fat bloom. Adverse effects of the thermal treatments on the chocolates' taste were not observed.},
  author       = {Depypere, Fr{\'e}d{\'e}ric and De Clercq, Nathalie and Segers, Martien and Lewille, Benny and Dewettinck, Koen},
  issn         = {1438-7697},
  journal      = {EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
  keyword      = {OIL MIGRATION,Chilling and freezing,DARK CHOCOLATE,FAT MIGRATION,DIFFUSION,MICROSCOPY,SYSTEM,KINETICS,Migration fat bloom,Milk chocolate,BASE FILLING CENTER,Thermal treatment,Hazelnut filling},
  language     = {eng},
  number       = {3},
  pages        = {280--289},
  title        = {Triacylglycerol migration and bloom in filled chocolates: effects of low-temperature storage},
  url          = {http://dx.doi.org/10.1002/ejlt.200800179},
  volume       = {111},
  year         = {2009},
}

Chicago
Depypere, Frédéric, Nathalie De Clercq, Martien Segers, Benny Lewille, and Koen Dewettinck. 2009. “Triacylglycerol Migration and Bloom in Filled Chocolates: Effects of Low-temperature Storage.” European Journal of Lipid Science and Technology 111 (3): 280–289.
APA
Depypere, F., De Clercq, N., Segers, M., Lewille, B., & Dewettinck, K. (2009). Triacylglycerol migration and bloom in filled chocolates: effects of low-temperature storage. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 111(3), 280–289.
Vancouver
1.
Depypere F, De Clercq N, Segers M, Lewille B, Dewettinck K. Triacylglycerol migration and bloom in filled chocolates: effects of low-temperature storage. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2009;111(3):280–9.
MLA
Depypere, Frédéric, Nathalie De Clercq, Martien Segers, et al. “Triacylglycerol Migration and Bloom in Filled Chocolates: Effects of Low-temperature Storage.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 111.3 (2009): 280–289. Print.