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  4. Changes in contact angle providing evidence for surface alteration in multi-component solid foods
 
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Changes in contact angle providing evidence for surface alteration in multi-component solid foods

Publikationstyp
Journal Article
Date Issued
2015-10-15
Sprache
English
Author(s)
Reinke, Svenja K.  
Hauf, Katharina  
Vieira, Josélio B.  
Heinrich, Stefan  
Palzer, Stefan  
Institut
Feststoffverfahrenstechnik und Partikeltechnologie V-3  
TORE-URI
http://hdl.handle.net/11420/7153
Journal
Journal of physics  
Volume
48
Issue
46
Article Number
464001
Citation
Journal of Physics D: Applied Physics 46 (48): 464001 (2015-10-15)
Publisher DOI
10.1088/0022-3727/48/46/464001
Scopus ID
2-s2.0-84947081106
Chocolate blooming, one of the major problems in the confectionery industry, is the formation of visible white spots or a greyish haze on the surface of chocolate products due to large sugar or fat crystals on the surface. This leads to aesthetic changes and deterioration of taste and thus large sales losses for the confectionery industry due to consumer complaints. Chocolate blooming is often related to migration of lipids or sugar molecules to the chocolate surface, where they recrystallize with an associated polymorphic change of crystal structure on the surface. The wetting behaviour from contact angle measurements gives further insight into surface properties and is needed to determine surface energies and to evaluate possible migration mechanisms and preferred pathways. Therefore, an equilibrium contact angle is needed which is not directly accessible and is influenced by surface texture and interaction between solid and test liquid. In this study, the surface of cocoa butter and conventional chocolates was characterized by measuring the contact angle with the sessile drop protocol. The influence of roughness, test liquid and pre-crystallization of the samples as well as the storage temperature were investigated. In case of no pre-crystallization, a change in surface properties due to storage at 20 °C was detected, whereas samples stored at 30 °C showed the same wetting behaviour as fresh samples. This is associated with polymorphic transformation from thermodynamically less stable crystals to more stable configurations.
Subjects
Chocolate bloom
cocoa butter
contact angle
fat migration
wetting behaviour
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