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Oil Migration in Chocolate and Almond Product Confectionery Systems
Author(s) -
Altan Aylin,
Lavenson David M.,
McCarthy Michael J.,
McCarthy Kathryn L.
Publication year - 2011
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.1750-3841.2011.02233.x
Subject(s) - dark chocolate , echo time , food science , chemistry , raw material , pulp and paper industry , environmental science , mathematics , magnetic resonance imaging , medicine , engineering , radiology , organic chemistry
Oil migration from high oil content almond confections into adjacent chocolate causes changes in product quality. The objective of this study was to quantify the oil migration from almond products to dark chocolate. Magnetic resonance imaging (MRI) was used to monitor spatial and temporal changes of liquid lipid content. A multislice spin echo pulse (MSSE) sequence was used to acquire images with a 7.8‐ms echo time and a 1000‐ms repetition time using a 1.03T Aspect AI MRI spectrometer. Samples were prepared as a 2‐layer model system of chocolate and almond confection. Six different almond products and 1 type of dark chocolate were used. Samples were stored at 20, 25, and 30°C for a time frame of several months. Rate and extent of migration were quantified by a kinetic expression based on the linear dependence of oil uptake by chocolate and the square root of the time. Samples showed distinctly different rate and extent of oil migration, as evidenced by quantitative differences in the kinetic rate constants and equilibrium uptake for the different sample types. This work will be helpful to design formulations for almond and almond‐based products in confections. Practical Application: This work will be helpful to design formulations for almond use in confections.