Visualisation of liquid triacylglycerol migration in chocolate by magnetic resonance imaging

Journal of the Science of Food and Agriculture

Volumn 73, Issue 3, 1997, Pages 265-273

  Guiheneuf, Thierry M ^a   Couzens, Patrick J ^b   Wille, Hans J ^b   Hall, Laurance D ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

composite confectionery; hazelnut oil; imaging; nuclear magnetic resonance

Indexed keywords

CORYLUS; THEOBROMA CACAO;

EID: 0030936545     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199703)73:3<265::AID-JSFA715>3.0.CO;2-I     Document Type: Article

References (25)

1. Adenier H, Chaveron H, Ollivon M 1993 Shelf Life Studies of Foods and Beverages (Chemical, Biological, Physical and Nutritional Aspects), ed Charalambous G. Elsevier Science Publishers BV, Amsterdam, The Netherlands, pp 353-389.
2. Bigalli G L 1988 Practical aspects of the eutectic effect on confectionery fats and their mixtures. Manu Confect 68 65-80.
3. Birker P J, Padley F B 1987 Physical properties of fats and oils. In: Recent Advances in Chemistry & Technology of Fats & Oils, eds Hamilton R J & Bhati A. Elsevier Applied Science, London, UK, pp 1-11.
4. Brosio E, Conti F, Di Nola A 1980 A pulsed low resolution NMR study on crystallisation and melting processes of cocoa butter. J Am Oil Chem Soc 57 78-82.
5. Callaghan P T 1991 Principles of Nuclear Magnetic Resonance Microscopy. Clarendon Press, Oxford, UK.
6. Chapman G M 1971 Cocoa butter and confectionery fats. Studies using programmed temperature X-ray diffraction and differential scanning calorimetry. J Am Oil Chem Soc 48 824-830.
7. Duce S L, Carpenter T A, Hall L D 1990 Nuclear magnetic resonance imaging of chocolate confectionery and the spatial detection of polymorphic states of cocoa butter in chocolate. Lebensm Wiss Technol 23 545-549.
8. Edelstein W A, Hutchison J M S, Johnson G, Redpath T 1980 Spin-warp NMR imaging and applications to human whole-body imaging. Phys Med Biol 25 751-756.
9. Harris R K 1986 Nuclear Magnetic Resonance Spectroscopy. Longman Scientific & Technical, Harlow, Essex, UK.
10. Hoffmann G 1989 The chemistry and technology of edible oils and fats and their high fat products. In: Food Science and Technology. Academic Press, London, UK, pp 1-28.
11. IUPAC 1987 Standard Methods for the analysis of Oils, Fats & Derivatives (7th edn). International Union of Pure and Applied Chemistry Sect. 2.150, pp 59-70.
12. Jackson K 1994 Industrial Chocolate Manufacture and Use, ed Beckett S T. Blackie Academic & Professional, London, UK, pp 257-280.
13. Jana A H, Thakar P N 1993 Fat bloom in chocolates and confectionery coatings - A review. Indian Food Ind 12 33-39.
14. Lambelet P, Desarzens C, Raemy A 1986 Comparison of NMR and DSC methods for determining the solid content of fats. III. Protons transverse relaxation times in cocoa butter and edible oils. Lebensm Wiss Technol 19 77-81.
15. Nelson R B 1994 Industrial Chocolate Manufacture and Use, ed Beckett S T. Blackie Academic & Professional, London, UK, pp 182-187.
16. Nickless H, Sideway A F 1980 Use of fats in confectionery. Fats and Oils. Chemistry and Technology, eds Hamilton R J & Bhati A. Applied Science Publishers, London, UK, pp 167-179.
17. Press W H, Flannery B P, Teukolsky S A, Vetterling W T 1988 Numerical Recipes in C. Cambridge University Press, Cambridge, UK, pp 517-539.
18. Simoneau C, McCarthy M J, German J B 1993 Magnetic resonance imaging and spectroscopy for food systems. Food Res Int 26 387-398.
19. Tabouret T 1987 Technical note: Detection of fat migration in a confectionery product. Int J Food Sci Technol 22 163-167.
20. Talbot G 1990 Fat migration in biscuits and confectionery systems. Confect Prod 56 265-272.
21. Timms R 1991 Crystallisation of fats. Chem Ind 10 342-345.
22. Vaeck S V 1960 Cocoa butter and fat bloom. Manu Confect 40 35-73.
23. Wacquez J, Dallemagne R 1975 Fat migration into enrobing chocolate. Manu Confect 55 19-26.
24. Wille R L, Lutton E S 1966 Polymorphism of cocoa butter. J Am Oil Chem Soc 43 491-496.
25. Wootton M, Weeden D, Munk N 1970 Mechanism of fat migration in chocolate enrobed goods. Chem Ind 32 1052-1053.