Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy

LWT

Volumn 42, Issue 5, 2009, Pages 929-937

  James, Bryony J ^a   Smith, Bronwen G ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Chocolate bloom; Cryo SEM; ESEM; XPS

Indexed keywords

BLOOMS (METAL); MORPHOLOGY; PHOTOELECTRONS; PHOTONS; SCANNING ELECTRON MICROSCOPY;

CHOCOLATE BLOOM; CRYO-SCANNING ELECTRON MICROSCOPY; CRYO-SEM; DOUBLE BONDS; ENVIRONMENTAL SCANNING; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPY; FAT BLOOM; INNOVATIVE METHOD; MORPHOLOGY AND COMPOSITION; SURFACE CONDITIONS;

X RAY PHOTOELECTRON SPECTROSCOPY;

THEOBROMA; THEOBROMA CACAO;

EID: 61449229610     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.12.003     Document Type: Article

References (30)

1. Aguilera J.M., Michel M., and Mayor G. Fat migration in chocolate: diffusion or capillary flow in a particulate solid - a hypothesis paper. Journal of Food Science 69 (2004) R167-R174
2. Ali A., Selamat J., Che Man Y.B., and Suria A.M. Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of dark chocolate. Food Chemistry 72 (2001) 491-497
3. Altimiras P., Pyle L., and Bouchon P. Structure-fat migration relationships during storage of cocoa butter model bars: bloom development and possible mechanisms. Journal of Food Engineering 80 (2007) 600-610
4. Bricknell J., and Hartel R.W. Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. Journal of the American Oil Chemists Society 75 11 (1998) 1609-1615
5. Briggs D., and Grant J.T. Surface analysis by Auger and X-ray photoelectron spectroscopy (2003), IM Publications/SurfaceSpectra Ltd., Sussex, UK/Manchester, UK
6. Campbell L. Fat bloom on chocolate and its control by tempering. Scientific and Technical Surveys (1967) 3-21
7. Chapman G.M., Akehurst E.E., and Wright W.B. Cocoa butter and confectionary fats - studies using programmed temperature X-ray diffraction and differential scanning calorimetry. Journal of the American Oil Chemists Society 48 (1971) 824-830
8. Donald A.M. The use of environmental scanning electron microscopy for imaging wet and insulating materials. Nature Materials 2 (2003) 512-516
9. Fäldt P., and Bergenståhl B. Changes in surface composition of spray-dried food powders due to lactose crystallization. LWT - Food Science and Technology 29 (1996) 438-446
10. Gaiani C., Ehrhardt J.J., Scher J., Hardy J., Desobry S., and Banon S. Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties. Colloids and Surface B: Biointerfaces 49 (2006) 71-78
11. Ghosh V., Ziegler G.R., and Anantheswaran R.C. Fat, moisture and ethanol migration through chocolates and confectionary coatings. Critical Reviews in Food Science and Nutrition 42 (2002) 583-626
12. Hernqvist L. Chocolate temper. In: Beckett S.T. (Ed). Industrial chocolate manufacture and use (1988), Blackie & Son Ltd., Glasgow 159-171
13. Hodge S.M., and Rousseau D. Fat bloom formation and characterization in milk chocolate observed by atomic force microscopy. Journal of the American Oil Chemists Society 79 (2002) 1115-1121
14. Huyghebaert A., and Hendrickx H. Polymorphism of cocoa butter shown by differential scanning calorimetry. Lebensmittel Wissenschaft und Technologie 4 (1971) 59-63
15. Kim E.H.-J., Chen X.D., and Pearce D. Surface characterization of four industrial spray-dried powders in relation to chemical composition, structure and wetting property. Colloids and Surface B: Biointerfaces 26 (2002) 197-212
16. Loisel C., Lecq G., Ponchel G., Keller G., and Ollivon M. Fat bloom and chocolate structure studied by mercury porosimetry. Journal of Food Science 62 4 (1997) 781-788
17. Lonchampt P., and Hartel R.W. Surface bloom on improperly tempered chocolate. European Journal of Lipid Science and Technology 108 (2006) 159-168
18. Lovegren N.V., Gray M.S., and Fuege R.O. Effect of liquid fat on melting point and polymorphic behavior of cocoa butter and a cocoa butter fraction. Journal of the American Oil Chemists Society 53 (1976) 108-112
19. Millqvist-Fureby A., Elofsson U., and Bergenståhl B. Surface composition of spray-dried milk protein-stabilised emulsions in relation to pre-heat treatment of proteins. Colloids and Surface B: Biointerfaces 21 (2001) 47-58
20. Miquel M.E., Carli S., Couzens P.J., Wille H.-J., and Hall L.D. Kinetics of the migration of lipids in composite chocolate measured by magnetic resonance imaging. Food Research International 34 (2001) 773-781
21. Rousseau D. On the porous mesostructure of milk chocolate viewed with atomic force microscopy. LWT - Food Science and Technology 39 (2006) 852-860
22. Royall C.P., Thiel B.L., and Donald A.M. Radiation damage of water in environmental scanning electron microscopy. Journal of Microscopy 204 (2001) 185-195
23. Smith B.G., James B.J., and Ho C.A.L. Microstructural characteristics of dried carrot pieces and real time observations during their exposure to moisture. Article 1. Available from. International Journal of Food Engineering 3 (2007). http://www.bepress.com/ijfe/vol3/iss3/1
24. Stokes D.J. Recent advances in electron imaging, image interpretation and applications, environmental scanning electron microscopy. Philosophical Transactions of the Royal Society of London, A 39 (2003) 2771-2787
25. Thiel B.L., and Donald A.M. In situ mechanical testing of fully hydrated carrots (Daucus carota) in the environmental SEM. Annals of Botany 82 (1998) 727-733
26. Uwins P.J.R., Murray M., and Gould R.J. Effects of four different processing techniques on the microstructure of potatoes: comparison with fresh samples in the ESEM. Microscopy Research and Technique 25 (1993) 412-418
27. Vaeck S.V. Cocoa butter and fat bloom. Manufacturing Confectioner 40 (1960) 35-46 71-74
28. Walter P., and Cornillon P. Influence of thermal conditions and presence of additives on fat bloom in chocolate. Journal of the American Oil Chemists Society 78 (2001) 927-932
29. Whymper R., and Bradley A. The setting of cocoa butter with special reference to the development of bloom on the chocolate. Journal of the Society of Chemical Industry XLIV (1925) 77-86
30. Willie R.L., and Lutton E.S. Polymorphism of cocoa butter. Journal of the American Oil Chemists Society 43 (1966) 491-496