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Partitioning of Printing Ink Solvents on Chocolate
Author(s) -
AN DUEKJUN,
HALEK G.W.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05620.x
Subject(s) - crystallinity , toluene , solubility , chemistry , organic chemistry , food science , chromatography , crystallography
Partitioning (Kp) of printing ink solvents was studied in three types of chocolate with different fat content and degrees of crystallinity. At 25°C, chocolate liquor (48% fat and medium crystallinity) showed a higher Kp than chips (25% fat and higher crystallinity), but cream (29% fat and lowest crystallinity) showed the highest Kp. Order appeared to depend on degree of crystallinity. At 35°C and 45°C as samples became increasingly molten, effect of crystallinity diminished and order of increasing Kp depended on fat content. Kp order of solvents was the same in all chocolates and temperatures: toluene > isopropanol > methyl ethyl ketone > ethyl acetate > hexane in accord with Hildebrand solubility parameter differences.