Effect of processing on the microstructural properties of water-in-cocoa butter emulsions

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Effect of processing on the microstructural properties of water-in-cocoa butter emulsions. / Di Bari, V.; Norton, J. E.; Norton, I. T.

In: Journal of Food Engineering, Vol. 122, 02.2014, p. 8-14.

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@article{8b7c49f031a841dbad978439d07011b1,
title = "Effect of processing on the microstructural properties of water-in-cocoa butter emulsions",
abstract = "A bench scale margarine line (a scraped surface heating exchanger followed by a pin stirrer) was used to produce stable tempered water-in-cocoa butter emulsions. A wide set of processing parameters was explored and correlated to the microstructural properties (d3,2 and main crystal polymorphic form) of emulsions containing 10% or 20% (w/w) aqueous phase. The droplets size (d3,2) was evaluated using pulsed field gradient NMR measurements and related to the applied shear profile. In particular, the effect of each mixer on the final d3,2 values was examined. Results obtained from DSC analysis of fast cooled emulsions were used to understand the effect of continuous shear on the main polymorphic form of cocoa butter. The behaviour of this fat in an emulsified system is still mostly unknown. The results allow us to better understand the mechanism of the emulsifying process occurring in the margarine line, and show a clear dependence of the crystallising behaviour on the applied mechanical shear. Finally, droplets size data was fitted with a power law model used in literature for high shear mixers.",
keywords = "Cocoa butter, Crystallisation, Emulsion, Microstructure, Polymorphism, Shear",
author = "{Di Bari}, V. and Norton, {J. E.} and Norton, {I. T.}",
year = "2014",
month = feb,
doi = "10.1016/j.jfoodeng.2013.08.036",
language = "English",
volume = "122",
pages = "8--14",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Effect of processing on the microstructural properties of water-in-cocoa butter emulsions

AU - Di Bari, V.

AU - Norton, J. E.

AU - Norton, I. T.

PY - 2014/2

Y1 - 2014/2

N2 - A bench scale margarine line (a scraped surface heating exchanger followed by a pin stirrer) was used to produce stable tempered water-in-cocoa butter emulsions. A wide set of processing parameters was explored and correlated to the microstructural properties (d3,2 and main crystal polymorphic form) of emulsions containing 10% or 20% (w/w) aqueous phase. The droplets size (d3,2) was evaluated using pulsed field gradient NMR measurements and related to the applied shear profile. In particular, the effect of each mixer on the final d3,2 values was examined. Results obtained from DSC analysis of fast cooled emulsions were used to understand the effect of continuous shear on the main polymorphic form of cocoa butter. The behaviour of this fat in an emulsified system is still mostly unknown. The results allow us to better understand the mechanism of the emulsifying process occurring in the margarine line, and show a clear dependence of the crystallising behaviour on the applied mechanical shear. Finally, droplets size data was fitted with a power law model used in literature for high shear mixers.

AB - A bench scale margarine line (a scraped surface heating exchanger followed by a pin stirrer) was used to produce stable tempered water-in-cocoa butter emulsions. A wide set of processing parameters was explored and correlated to the microstructural properties (d3,2 and main crystal polymorphic form) of emulsions containing 10% or 20% (w/w) aqueous phase. The droplets size (d3,2) was evaluated using pulsed field gradient NMR measurements and related to the applied shear profile. In particular, the effect of each mixer on the final d3,2 values was examined. Results obtained from DSC analysis of fast cooled emulsions were used to understand the effect of continuous shear on the main polymorphic form of cocoa butter. The behaviour of this fat in an emulsified system is still mostly unknown. The results allow us to better understand the mechanism of the emulsifying process occurring in the margarine line, and show a clear dependence of the crystallising behaviour on the applied mechanical shear. Finally, droplets size data was fitted with a power law model used in literature for high shear mixers.

KW - Cocoa butter

KW - Crystallisation

KW - Emulsion

KW - Microstructure

KW - Polymorphism

KW - Shear

UR - http://www.scopus.com/inward/record.url?scp=84884578386&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2013.08.036

DO - 10.1016/j.jfoodeng.2013.08.036

M3 - Article

AN - SCOPUS:84884578386

VL - 122

SP - 8

EP - 14

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -