Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

authored by: Sarah Schroeder, Anna Naemi Beiner, Ute Bindrich, Koen Dewettinck, Knut Franke, Volker Heinz, Davy Van de Walle, Dana Middendorf
Abstract: Gloss is an important criterion for chocolate quality and hence consumer acceptance. Gloss inhomogeneities, meaning glossy and matt spots on chocolate surfaces, remain a problem as they occur even after apparently optimal pre-crystallisation and cooling of chocolates. The presented study dealed with clarifying the complex interactions between dark chocolate with different surface-active substance (SAS) in contact with several mould materials by focusing on changes in chocolate surface properties and formation of gloss inhomogeneites. Contact materials used were polycarbonates (PC) and silicone. They varied in surface properties, specifically in roughness and surface free energy (SFE). PGPR, soy, and sunflower lecithin were used as SAS to alter the chocolate mass’ interface properties. Beside mould material's surface properties, gloss (inhomogeneities), color, surface topography, roughness, and SFE were examined. Results showed that gloss and its inhomogeneities were significantly influenced by the contact material. Compared to PC, silicone had a significantly different impact on chocolate's SFE and roughness. Topography images obtained by Atomic Force Microscopy revealed microstructural variations in the different gloss areas. Contact material and SAS had an impact on the microstructure as well. A statistical analysis further revealed that the contact materials' SFE and its dispersive share influence the formation of gloss inhomogeneites.
Organisation(s): Institute of Food Science and Human Nutrition
External Organisation(s): German Institute of Food Technology (DIL e.V.)
Ghent University
Type: Article
Journal: Food Structure
Volume: 40
Publication date: 04.2024
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Applied Microbiology and Biotechnology, Bioengineering, Food Science
Electronic version(s): https://doi.org/10.1016/j.foostr.2024.100373 (Access: Open)