Journal
FOOD RESEARCH INTERNATIONAL
Volume 35, Issue 8, Pages 761-767Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0963-9969(02)00072-8
Keywords
chocolate; DSC; fat bloom; fat migration; MRI; relaxation times
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The migration of lipids in two-phase chocolate systems (i.e. lauric acid + chocolate and peanut butter + chocolate) was analyzed by magnetic resonance and differential scanning calorimetry. Kinetics of fat migration was evaluated and the diffusion coefficient of lauric acid in chocolate was found to be dependent on migration time. This may be due to the capillary nature of fat migration in chocolate. Fat bloom characteristics were determined and related to the thermal history of samples and the presence of fat in the chocolate layer. Both lauric acid and peanut butter increased the liquid-to-solid ratio of chocolate and helped prevent fat bloom. (C) 2002 Elsevier Science Ltd. All rights reserved.
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