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Study of the porous structure of white chocolate by confocal Raman microscopy

In English

Författare

Summary, in English

Confocal Raman microscopy has been shown to be a useful technique for investigation of white chocolate surfaces. The appearance of protrusions and pores, and the distribution of fat, sucrose, and milk powder at and below the surface of white chocolate pralines were investigated using confocal Raman microscopy. Raman horizontal and depth scans showed that the protrusions and pores continue at least 10 mu m into the chocolate shell and that some protrusions and channels mainly consist of fat, while some consisted of a fat layer, leaving a hollow space underneath. Further, the pores and their continuing channels consisted of nothing but air. These findings indicate that the protrusions might be connected to channels where we suggest a pressure driven convective flow of liquid fat from within the chocolate matrix that, depending on temperature, moves up to the surface or goes back into the matrix, leaving an empty pore with a shell of fat at the surface, which in some cases collapse and leaves a hollow pore and channel. Therefore, these findings support that the protrusions could be connected to oil migration in chocolate and, thus, further to fat bloom development. Practical applications: Confocal Raman microscopy can be used to investigate the local distribution of different components in white chocolate. This technique offers the possibility to acquire the local distribution of different components within the sample, with a resolution down to the optical diffraction limit. Further, the analysis can be performed at ambient conditions, without requiring any special sample preparation or marker molecules. The results obtained by using this technique suggest that specific surface imperfections on chocolate could be part of a network of pore structures at and beneath the chocolate surface, which could be related to oil migration and thus, to fat bloom formation.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2012

Språk

Engelska

Sidor

919-926

Publikation/Tidskrift/Serie

European Journal of Lipid Science and Technology

Volym

114

Issue

8

Dokumenttyp

Artikel i tidskrift

Förlag

John Wiley & Sons Inc.

Ämne

  • Food Engineering

Nyckelord

  • Chocolate
  • Cocoa butter
  • Raman microscopy
  • Spectroscopy
  • Surface
  • structure

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 1438-7697