Chocolate Swelling during Storage Caused by Fat or Moisture Migration

Authors

  • L. Svanberg,

    1. Author Svanberg is with SIK—the Swedish Inst. for Food and Biotechnology, Box 5401, SE-402 29 Gothenburg, Sweden; and Swiss Federal Inst. of Technology, Zurich, Inst. für Lebensmittelwissenschaften, LFO E 12.1, ETH Zentrum, CH-8092 Zürich, Switzerland. Authors Lorén and Ahrné are with SIK—the Swedish Inst. for Food and Biotechnology, Box 5401, SE-402 29 Gothenburg, Sweden. Direct inquiries to author Svanberg (E-mail: lina.svanberg@sik.se).
    Search for more papers by this author
  • N. Lorén,

    1. Author Svanberg is with SIK—the Swedish Inst. for Food and Biotechnology, Box 5401, SE-402 29 Gothenburg, Sweden; and Swiss Federal Inst. of Technology, Zurich, Inst. für Lebensmittelwissenschaften, LFO E 12.1, ETH Zentrum, CH-8092 Zürich, Switzerland. Authors Lorén and Ahrné are with SIK—the Swedish Inst. for Food and Biotechnology, Box 5401, SE-402 29 Gothenburg, Sweden. Direct inquiries to author Svanberg (E-mail: lina.svanberg@sik.se).
    Search for more papers by this author
  • L. Ahrné

    1. Author Svanberg is with SIK—the Swedish Inst. for Food and Biotechnology, Box 5401, SE-402 29 Gothenburg, Sweden; and Swiss Federal Inst. of Technology, Zurich, Inst. für Lebensmittelwissenschaften, LFO E 12.1, ETH Zentrum, CH-8092 Zürich, Switzerland. Authors Lorén and Ahrné are with SIK—the Swedish Inst. for Food and Biotechnology, Box 5401, SE-402 29 Gothenburg, Sweden. Direct inquiries to author Svanberg (E-mail: lina.svanberg@sik.se).
    Search for more papers by this author

Abstract

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.

Ancillary