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Oil Migration in a Chocolate Confectionery System Evaluated by Magnetic Resonance Imaging
Author(s) -
Choi Young J.,
McCarthy Kathryn L.,
McCarthy Michael J.
Publication year - 2005
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.1365-2621.2005.tb09970.x
Subject(s) - softening , food science , particle size , dark chocolate , milk chocolate , chemistry , materials science , composite material
Oil migration is a common problem in composite chocolate confectionery products resulting in softening of chocolate and hardening of the filling. Spatial and temporal changes in the liquid oil content of a 2‐layer peanut butter and chocolate model system were evaluated using a magnetic resonance imaging (MRI) technique. The experimental factors were chocolate particle size, milk fat content, emulsifier concentration, degree of temper, and storage temperature. The responses were migration rate and overall change in signal intensity (amount of migration). Based on analysis of variance (ANOVA), particle size, milk fat content, and storage temperature were significant factors for oil migration rates. Milk fat content and temperature were significant factors for overall change in signal intensity.