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Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior
Author(s) -
Wang Fengyan,
Liu Yuanfa,
Shan Liang,
Jin Qingzhe,
Wang Xingguo,
Li Lingling
Publication year - 2010
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-010-1604-z
Subject(s) - differential scanning calorimetry , bloom , scanning electron microscope , polymorphism (computer science) , atomic force microscopy , morphology (biology) , optical microscope , matrix (chemical analysis) , materials science , chemical composition , microscopy , food science , chemistry , composite material , nanotechnology , biology , organic chemistry , optics , ecology , biochemistry , physics , genetics , gene , genotype , thermodynamics
To provide a comprehensive analysis on the development of bloom on cocoa butter substitutes based compound chocolate, the morphology, chemical composition and melting behavior were examined. Atomic force microscopy (AFM), scanning electric microscopy (SEM), and polarized light microscopy (PLM) measurements were carried out to study the morphological properties of chocolate. AFM analyses showed a crystal growth which was confirmed by using PLM. SEM revealed that the crystal network of fresh chocolate disappeared in the chocolate matrix but constituted a denser one in the bloom which indicating a phase separation. This was confirmed qualitatively by using high performance liquid chromatography and differential scanning calorimetry, where different contents of triacylglycerols and melting behavior were observed in the bloom and the chocolate matrix. Moreover, polymorphism translation from β′ form to β form appeared in the bloom but did not in the chocolate matrix, which suggesting that polymorphism translation is the result rather than the cause of bloom formation.