Oil Migration in Chocolate |
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| Authors: | Y J Choi K L McCarthy M J McCarthy M H Kim |
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| Institution: | (1) Department of Food and Animal Biotechnology, Seoul National University, Seoul, South Korea;(2) Department of Food Science and Technology, University of California, Davis, California, USA;(3) Division of Bioresource Systems Engineering, Chonbuk National University, Chonju, South Korea |
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| Abstract: | Oil migration in filled chocolates limits shelf life due to texture changes and loss of visual appeal. Spatial and temporal
oil concentration changes of a two-layer chocolate and peanut butter filling system, which models a filled chocolate, were
monitored by magnetic resonance imaging. Formulations of chocolate varied with respect to particle size, milk fat content
and emulsifier level. Sorption-time experimental data was used to establish the best fit diffusion coefficient for a Fickian
diffusion model. On the basis of the comparison of spatial experimental data to the model, Fickian diffusion alone does not
account for oil migration.
Authors' address: Michael J. McCarthy, Department of Food Science and Technology, University of California, One Shields Avenue,
Davis, CA 95616, USA |
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