Oil migration in chocolate-peanut butter paste confectionery as a function of chocolate formulation. "Migration of oil from high oil content filling to the chocolate coating can result in undesirable quality changes in filled chocolate confectionery products. The objective of this study was to monitor and model peanut oil migration in a 2-layer chocolate-peanut butter paste model confectionery. Spatial and temporal oil content changes were evaluated using magnetic resonance imaging. Five formulations of chocolate, which varied in chocolate particle size, milk fat content, and emulsifier level, were assessed at 2 temperatures, 20 and 30 degrees C. The spatial and temporal experimental data were modeled using a Fickian-based diffusion model, fitting for the diffusion coefficient, D, over a time frame of 17 d. Values of the diffusion coefficient ranged from 1.82 to 3.23 x 10(-11) m2/s for the chocolate formulations stored at 30 degrees C. No significant mass transfer took place in the 20 degrees C samples over the experimental time frame. This study describes the dynamic nature of the interface between the chocolate and peanut butter paste layers, quantifies the mass transfer from the peanut butter paste to the chocolate, and reinforces the importance of temperature control."
Photo: flickr/thisisbossi
Related content: Discoblog: NCBI ROFL: Cookie Monster’s dissertation, finally published!
Discoblog: NCBI ROFL: Craving chocolate? Try pottery instead.
Discoblog: NCBI ROFL: Study proves chocolate bars different from bones.
NCBI ROFL. Real articles. Funny subjects. Read our FAQ
!
