Effect of Cocoa Butter Structure on Oil Migration
: Oil migration from a high oil content filling into adjacent chocolate causes changes in product quality. The objective of this study was to quantify the oil migration from a cream filling system into cocoa butter, which provided a model for the behavior of chocolate‐enrobed confectionery products...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2012-03, Vol.77 (3), p.E74-E79 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | E79 |
|---|---|
| container_issue | 3 |
| container_start_page | E74 |
| container_title | Journal of food science |
| container_volume | 77 |
| creator | Maleky, Fatemeh McCarthy, Kathryn L. McCarthy, Michael J. Marangoni, Alejandro G. |
| description | : Oil migration from a high oil content filling into adjacent chocolate causes changes in product quality. The objective of this study was to quantify the oil migration from a cream filling system into cocoa butter, which provided a model for the behavior of chocolate‐enrobed confectionery products with a soft, creamy center. Magnetic resonance imaging (MRI) was used to monitor spatial and temporal changes of liquid lipid content. A multislice spin echo pulse sequence was used to acquire images with a 7.8 ms echo time and a 200 ms repetition time using a 1.03 T Aspect Imaging MRI spectrometer. Samples were prepared as a 2‐layer model system of cocoa butter and model cream filling. Three methods were used to prepare the cocoa butter: static, seeded, and sheared. Samples were stored at 25 °C for a time frame of 56 d. The rate of oil migration was quantified by a kinetic expression based on the linear dependence of oil uptake by cocoa butter and the square root of the time. Samples showed distinctly different rates of oil migration, as evidenced by quantitative differences in the kinetic rate constant.
Practical Application: This work will be helpful to elucidate the influence of crystallization process and structural properties such as crystal nanostructure and crystal habit on the migration of oil through a crystalline fat matrix. |
| doi_str_mv | 10.1111/j.1750-3841.2011.02575.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_926503222</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2649009331</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4985-e3b3d49ac21801ae262af7328aa5a920df0fcaa865fa8d85dbab22a8722b147f3</originalsourceid><addsrcrecordid>eNqNkdtu1DAQhq2Kql22vAKKhFC5Sepj4twgdZceQD0gbSu4syaOjbJk49ZOxPbtcdjtIvUC4Zux5W_-mfkHoYTgjMRzssxIIXDKJCcZxYRkmIpCZOs9NNl9vEITjClNCeHFIXodwhKPb5YfoMMYJC9FOUHkzFqj-8TZZO60g2Q29L3xyaL3g-4HbxLXJbdNm1w3Pzz0jeuO0L6FNpg32zhF9-dnd_PL9Or24vP89CrVvJQiNaxiNS9BUyIxAUNzCrZgVAIIKCmuLbYaQObCgqylqCuoKAVZUFrFji2bouON7oN3j4MJvVo1QZu2hc64IaiS5gIzGkeZog__JAkmZc5lzkRE371Al27wXZxjpLDgnMsiUnJDae9C8MaqB9-swD9FSI0LUEs1-qxGn9W4APVnAWodU99uCwzVytS7xGfHI_B-C0DQ0FoPnW7CX05ISjCWkfu44X41rXn67wbUl_NPi_EaBdKNQBN6s94JgP-p8oJF9tvNhZot8Oz71-u5umO_AfSNrVU</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1010544487</pqid></control><display><type>article</type><title>Effect of Cocoa Butter Structure on Oil Migration</title><source>Wiley Online Library - AutoHoldings Journals</source><source>MEDLINE</source><creator>Maleky, Fatemeh ; McCarthy, Kathryn L. ; McCarthy, Michael J. ; Marangoni, Alejandro G.</creator><creatorcontrib>Maleky, Fatemeh ; McCarthy, Kathryn L. ; McCarthy, Michael J. ; Marangoni, Alejandro G.</creatorcontrib><description>: Oil migration from a high oil content filling into adjacent chocolate causes changes in product quality. The objective of this study was to quantify the oil migration from a cream filling system into cocoa butter, which provided a model for the behavior of chocolate‐enrobed confectionery products with a soft, creamy center. Magnetic resonance imaging (MRI) was used to monitor spatial and temporal changes of liquid lipid content. A multislice spin echo pulse sequence was used to acquire images with a 7.8 ms echo time and a 200 ms repetition time using a 1.03 T Aspect Imaging MRI spectrometer. Samples were prepared as a 2‐layer model system of cocoa butter and model cream filling. Three methods were used to prepare the cocoa butter: static, seeded, and sheared. Samples were stored at 25 °C for a time frame of 56 d. The rate of oil migration was quantified by a kinetic expression based on the linear dependence of oil uptake by cocoa butter and the square root of the time. Samples showed distinctly different rates of oil migration, as evidenced by quantitative differences in the kinetic rate constant.
Practical Application: This work will be helpful to elucidate the influence of crystallization process and structural properties such as crystal nanostructure and crystal habit on the migration of oil through a crystalline fat matrix.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2011.02575.x</identifier><identifier>PMID: 22384959</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Biological and medical sciences ; Cacao - chemistry ; Chocolate ; Cocoa butter ; Confectionery products and chocolate industries, honey ; Cream ; Crystal structure ; Crystallization ; Dietary Fats - metabolism ; Diffusion ; Food industries ; Food quality ; Food science ; Food Technology ; Fundamental and applied biological sciences. Psychology ; magnetic resonance imaging (MRI) ; Magnetic Resonance Imaging - methods ; Migration ; Models, Theoretical ; Monitors ; Nanostructure ; Nanostructures - chemistry ; NMR ; Nuclear magnetic resonance ; oil migration ; Oils & fats ; Oils - chemistry ; Spectrometers ; Temperature</subject><ispartof>Journal of food science, 2012-03, Vol.77 (3), p.E74-E79</ispartof><rights>2012 Institute of Food Technologists</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 2012</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4985-e3b3d49ac21801ae262af7328aa5a920df0fcaa865fa8d85dbab22a8722b147f3</citedby><cites>FETCH-LOGICAL-c4985-e3b3d49ac21801ae262af7328aa5a920df0fcaa865fa8d85dbab22a8722b147f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2011.02575.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2011.02575.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25821008$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22384959$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Maleky, Fatemeh</creatorcontrib><creatorcontrib>McCarthy, Kathryn L.</creatorcontrib><creatorcontrib>McCarthy, Michael J.</creatorcontrib><creatorcontrib>Marangoni, Alejandro G.</creatorcontrib><title>Effect of Cocoa Butter Structure on Oil Migration</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>: Oil migration from a high oil content filling into adjacent chocolate causes changes in product quality. The objective of this study was to quantify the oil migration from a cream filling system into cocoa butter, which provided a model for the behavior of chocolate‐enrobed confectionery products with a soft, creamy center. Magnetic resonance imaging (MRI) was used to monitor spatial and temporal changes of liquid lipid content. A multislice spin echo pulse sequence was used to acquire images with a 7.8 ms echo time and a 200 ms repetition time using a 1.03 T Aspect Imaging MRI spectrometer. Samples were prepared as a 2‐layer model system of cocoa butter and model cream filling. Three methods were used to prepare the cocoa butter: static, seeded, and sheared. Samples were stored at 25 °C for a time frame of 56 d. The rate of oil migration was quantified by a kinetic expression based on the linear dependence of oil uptake by cocoa butter and the square root of the time. Samples showed distinctly different rates of oil migration, as evidenced by quantitative differences in the kinetic rate constant.
Practical Application: This work will be helpful to elucidate the influence of crystallization process and structural properties such as crystal nanostructure and crystal habit on the migration of oil through a crystalline fat matrix.</description><subject>Biological and medical sciences</subject><subject>Cacao - chemistry</subject><subject>Chocolate</subject><subject>Cocoa butter</subject><subject>Confectionery products and chocolate industries, honey</subject><subject>Cream</subject><subject>Crystal structure</subject><subject>Crystallization</subject><subject>Dietary Fats - metabolism</subject><subject>Diffusion</subject><subject>Food industries</subject><subject>Food quality</subject><subject>Food science</subject><subject>Food Technology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>magnetic resonance imaging (MRI)</subject><subject>Magnetic Resonance Imaging - methods</subject><subject>Migration</subject><subject>Models, Theoretical</subject><subject>Monitors</subject><subject>Nanostructure</subject><subject>Nanostructures - chemistry</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>oil migration</subject><subject>Oils & fats</subject><subject>Oils - chemistry</subject><subject>Spectrometers</subject><subject>Temperature</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkdtu1DAQhq2Kql22vAKKhFC5Sepj4twgdZceQD0gbSu4syaOjbJk49ZOxPbtcdjtIvUC4Zux5W_-mfkHoYTgjMRzssxIIXDKJCcZxYRkmIpCZOs9NNl9vEITjClNCeHFIXodwhKPb5YfoMMYJC9FOUHkzFqj-8TZZO60g2Q29L3xyaL3g-4HbxLXJbdNm1w3Pzz0jeuO0L6FNpg32zhF9-dnd_PL9Or24vP89CrVvJQiNaxiNS9BUyIxAUNzCrZgVAIIKCmuLbYaQObCgqylqCuoKAVZUFrFji2bouON7oN3j4MJvVo1QZu2hc64IaiS5gIzGkeZog__JAkmZc5lzkRE371Al27wXZxjpLDgnMsiUnJDae9C8MaqB9-swD9FSI0LUEs1-qxGn9W4APVnAWodU99uCwzVytS7xGfHI_B-C0DQ0FoPnW7CX05ISjCWkfu44X41rXn67wbUl_NPi_EaBdKNQBN6s94JgP-p8oJF9tvNhZot8Oz71-u5umO_AfSNrVU</recordid><startdate>201203</startdate><enddate>201203</enddate><creator>Maleky, Fatemeh</creator><creator>McCarthy, Kathryn L.</creator><creator>McCarthy, Michael J.</creator><creator>Marangoni, Alejandro G.</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201203</creationdate><title>Effect of Cocoa Butter Structure on Oil Migration</title><author>Maleky, Fatemeh ; McCarthy, Kathryn L. ; McCarthy, Michael J. ; Marangoni, Alejandro G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4985-e3b3d49ac21801ae262af7328aa5a920df0fcaa865fa8d85dbab22a8722b147f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Biological and medical sciences</topic><topic>Cacao - chemistry</topic><topic>Chocolate</topic><topic>Cocoa butter</topic><topic>Confectionery products and chocolate industries, honey</topic><topic>Cream</topic><topic>Crystal structure</topic><topic>Crystallization</topic><topic>Dietary Fats - metabolism</topic><topic>Diffusion</topic><topic>Food industries</topic><topic>Food quality</topic><topic>Food science</topic><topic>Food Technology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>magnetic resonance imaging (MRI)</topic><topic>Magnetic Resonance Imaging - methods</topic><topic>Migration</topic><topic>Models, Theoretical</topic><topic>Monitors</topic><topic>Nanostructure</topic><topic>Nanostructures - chemistry</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>oil migration</topic><topic>Oils & fats</topic><topic>Oils - chemistry</topic><topic>Spectrometers</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Maleky, Fatemeh</creatorcontrib><creatorcontrib>McCarthy, Kathryn L.</creatorcontrib><creatorcontrib>McCarthy, Michael J.</creatorcontrib><creatorcontrib>Marangoni, Alejandro G.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Maleky, Fatemeh</au><au>McCarthy, Kathryn L.</au><au>McCarthy, Michael J.</au><au>Marangoni, Alejandro G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Cocoa Butter Structure on Oil Migration</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2012-03</date><risdate>2012</risdate><volume>77</volume><issue>3</issue><spage>E74</spage><epage>E79</epage><pages>E74-E79</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>: Oil migration from a high oil content filling into adjacent chocolate causes changes in product quality. The objective of this study was to quantify the oil migration from a cream filling system into cocoa butter, which provided a model for the behavior of chocolate‐enrobed confectionery products with a soft, creamy center. Magnetic resonance imaging (MRI) was used to monitor spatial and temporal changes of liquid lipid content. A multislice spin echo pulse sequence was used to acquire images with a 7.8 ms echo time and a 200 ms repetition time using a 1.03 T Aspect Imaging MRI spectrometer. Samples were prepared as a 2‐layer model system of cocoa butter and model cream filling. Three methods were used to prepare the cocoa butter: static, seeded, and sheared. Samples were stored at 25 °C for a time frame of 56 d. The rate of oil migration was quantified by a kinetic expression based on the linear dependence of oil uptake by cocoa butter and the square root of the time. Samples showed distinctly different rates of oil migration, as evidenced by quantitative differences in the kinetic rate constant.
Practical Application: This work will be helpful to elucidate the influence of crystallization process and structural properties such as crystal nanostructure and crystal habit on the migration of oil through a crystalline fat matrix.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>22384959</pmid><doi>10.1111/j.1750-3841.2011.02575.x</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2012-03, Vol.77 (3), p.E74-E79 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_926503222 |
| source | Wiley Online Library - AutoHoldings Journals; MEDLINE |
| subjects | Biological and medical sciences Cacao - chemistry Chocolate Cocoa butter Confectionery products and chocolate industries, honey Cream Crystal structure Crystallization Dietary Fats - metabolism Diffusion Food industries Food quality Food science Food Technology Fundamental and applied biological sciences. Psychology magnetic resonance imaging (MRI) Magnetic Resonance Imaging - methods Migration Models, Theoretical Monitors Nanostructure Nanostructures - chemistry NMR Nuclear magnetic resonance oil migration Oils & fats Oils - chemistry Spectrometers Temperature |
| title | Effect of Cocoa Butter Structure on Oil Migration |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-07T19%3A37%3A19IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20Cocoa%20Butter%20Structure%20on%20Oil%20Migration&rft.jtitle=Journal%20of%20food%20science&rft.au=Maleky,%20Fatemeh&rft.date=2012-03&rft.volume=77&rft.issue=3&rft.spage=E74&rft.epage=E79&rft.pages=E74-E79&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1750-3841.2011.02575.x&rft_dat=%3Cproquest_cross%3E2649009331%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1010544487&rft_id=info:pmid/22384959&rfr_iscdi=true |