Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2024-03-26 DOI:10.1016/j.foostr.2024.100373

Sarah Schroeder , Anna Naemi Beiner , Ute Bindrich , Koen Dewettinck , Knut Franke , Volker Heinz , Davy Van de Walle , Dana Middendorf

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Abstract

Gloss is an important criterion for chocolate quality and hence consumer acceptance. Gloss inhomogeneities, meaning glossy and matt spots on chocolate surfaces, remain a problem as they occur even after apparently optimal pre-crystallisation and cooling of chocolates. The presented study dealed with clarifying the complex interactions between dark chocolate with different surface-active substance (SAS) in contact with several mould materials by focusing on changes in chocolate surface properties and formation of gloss inhomogeneites. Contact materials used were polycarbonates (PC) and silicone. They varied in surface properties, specifically in roughness and surface free energy (SFE). PGPR, soy, and sunflower lecithin were used as SAS to alter the chocolate mass’ interface properties. Beside mould material’s surface properties, gloss (inhomogeneities), color, surface topography, roughness, and SFE were examined. Results showed that gloss and its inhomogeneities were significantly influenced by the contact material. Compared to PC, silicone had a significantly different impact on chocolate’s SFE and roughness. Topography images obtained by Atomic Force Microscopy revealed microstructural variations in the different gloss areas. Contact material and SAS had an impact on the microstructure as well. A statistical analysis further revealed that the contact materials' SFE and its dispersive share influence the formation of gloss inhomogeneites.

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通过选择表面活性物质和接触材料影响巧克力光泽的不均匀性

光泽度是巧克力质量的一个重要标准，因此也是消费者接受度的一个重要标准。光泽不均匀，即巧克力表面有光泽和无光泽的斑点，仍然是一个问题，因为即使在巧克力明显达到最佳预结晶和冷却效果后也会出现这种情况。本研究通过关注巧克力表面特性的变化和光泽不均匀性的形成，阐明了含有不同表面活性物质（SAS）的黑巧克力与多种模具材料接触时的复杂相互作用。使用的接触材料是聚碳酸酯（PC）和硅树脂。它们的表面特性各不相同，特别是粗糙度和表面自由能（SFE）。PGPR、大豆和向日葵卵磷脂被用作 SAS，以改变巧克力块的界面特性。除了模具材料的表面特性外，还考察了光泽度（不均匀性）、颜色、表面形貌、粗糙度和表面自由能。结果表明，光泽度及其不均匀性受接触材料的影响很大。与 PC 相比，硅树脂对巧克力 SFE 和粗糙度的影响明显不同。原子力显微镜获得的形貌图像显示了不同光泽区域的微观结构变化。接触材料和 SAS 对微观结构也有影响。统计分析进一步表明，接触材料的 SFE 及其分散份额会影响光泽不均匀性的形成。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.