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Visualisation of Liquid Triacylglycerol Migration in Chocolate by Magnetic Resonance Imaging
Author(s) -
Guiheneuf Thierry M,
Couzens Patrick J,
Wille HansJ,
Hall Laurance D
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199703)73:3<265::aid-jsfa715>3.0.co;2-i
Subject(s) - magnetic resonance imaging , food science , visualization , chemistry , nuclear magnetic resonance , computer science , medicine , physics , artificial intelligence , radiology
This study has demonstrated that magnetic resonance imaging can be used to visualise the migration of liquid triacylglycerols in composite chocolate confectionery. Migration was observed between a layer of hazelnut oil filling (oil+icing sugar) and a layer of dark chocolate used as a model of composite chocolate confectionery products. In addition, low‐resolution nuclear magnetic resonance measurements of the solid fat content (%) were also made. Substantial differences were observed between the migration profiles at 19 and 28°C, and in the distribution of liquid triacylglycerols across the chocolate layer after migration. It is suggested that the mechanism of migration involves both diffusion of the liquid triacylglycerols and capillary attraction of the hazelnut oil into the chocolate matrix. © 1997 SCI.