Chocolate Swelling during Storage Caused by Fat or Moisture Migration
Article first published online: 19 NOV 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages E328–E334, November 2012
How to Cite
Svanberg, L., Lorén, N. and Ahrné, L. (2012), Chocolate Swelling during Storage Caused by Fat or Moisture Migration. Journal of Food Science, 77: E328–E334. doi: 10.1111/j.1750-3841.2012.02945.x
- Issue published online: 19 NOV 2012
- Article first published online: 19 NOV 2012
- MS 20120330 Submitted 3/6/2012, Accepted 7/27/2012.
- fat migration;
- moisture migration;
Abstract: Quantification of swelling in dark chocolate subjected to fat or moisture migration was conducted using a new method based on confocal chromatic displacement sensor. The nondestructive method allowed for the height profile of dark chocolate samples to be scanned with a sensitivity of ± 2.8 μm. By performing multiple scans on each sample prior to and after being subjected to fat or moisture migration, the induced swelling could be quantified. Applying the new method on confectionery systems revealed that fat and moisture migration generate different swelling behavior/kinetics in dark chocolate during storage. Moisture migration resulted in a rapid swelling once a water activity of 0.8 was reached in the chocolate, probably by interaction and absorption of moisture by the particulate solids. Fat migration also affected the swelling behavior in chocolate, possibly by inducing phase transitions in the continuous cocoa butter phase. Migrating fat also proved to induce a more pronounced swelling than the same amount of absorbed moisture which further consolidated that the observed swelling caused by fat or moisture migration is a result of significant different mechanisms.