Influence of PET as single-use contact material on gloss and surface properties of chocolate

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

Food Structure-Netherlands Pub Date : 2024-04-01 DOI:10.1016/j.foostr.2024.100375

Sarah Schroeder , Lena Marie Schimke , Ute Bindrich , Koen Dewettinck , Knut Franke , Volker Heinz , Davy Van de Walle , Dana Middendorf

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Abstract

Polyethylene terephthalate (PET) is a commonly used polymer in many industry sectors including confectionery industry. In the latter, PET is utilized for single-use moulds for chocolate manufacturing. Despite the broad application of PET in these areas, information regarding its influence on chocolate gloss and surface properties is not available. Meanwhile, it is already well established that fat crystal modification influence these properties (including gloss) distinctly. To bridge this disparity, this study examined how amorphous and glycol-copolymerized PET sheets influence non-pre-crystallised and pre-crystallised dark chocolate properties throughout a 28-day storage period. Polymorphic properties of cocoa butter were analysed via DSC. Non-pre-crystallised and pre-crystallised chocolate surfaces were characterised regarding colour, gloss, polarity, adhesion, roughness, and topography. While pre-crystallised chocolate shows consistent results, non-pre-crystallised chocolate experiences considerable changes in surface properties due to fat crystal transitions during storage. The findings show that the polymorphic state had a major impact on chocolate surface properties. Furthermore, results demonstrated that the type of PET had a significant impact on chocolate surface properties as well. Pre-crystallised chocolate gloss was significantly impacted by the choice of PET contact material. As a result, pre-crystallised chocolates exhibited a larger tendency to gloss inhomogeneities following amorphous PET monolayer sheet contact.

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PET 作为一次性接触材料对巧克力光泽度和表面特性的影响

聚对苯二甲酸乙二醇酯（PET）是许多工业领域（包括糖果业）常用的聚合物。在糖果业中，PET 被用于制造巧克力的一次性模具。尽管 PET 在这些领域应用广泛，但有关其对巧克力光泽度和表面特性影响的信息却并不存在。与此同时，脂肪晶体改性对这些特性（包括光泽度）的影响已经得到公认。为了弥补这一差异，本研究考察了无定形和乙二醇聚合 PET 片材如何在 28 天的储存期间影响非预结晶和预结晶黑巧克力的特性。通过 DSC 分析了可可脂的多晶特性。对非预结晶和预结晶巧克力表面的颜色、光泽度、极性、附着力、粗糙度和形貌进行了表征。预结晶巧克力显示出一致的结果，而非预结晶巧克力在储存过程中由于脂肪晶体的转变，表面特性发生了很大变化。研究结果表明，多晶态对巧克力的表面特性有重大影响。此外，结果表明 PET 的类型对巧克力的表面特性也有显著影响。PET 接触材料的选择对预结晶巧克力的光泽度有很大影响。因此，预结晶巧克力在与无定形 PET 单层片材接触后更容易出现光泽不均匀的现象。

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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.