Biomaterial Database

Oil migration in chocolate-peanut butter paste confectionery as a function of chocolate formulation. 2008

K L McCarthy, and M J McCarthy

Dept. of Food Science and Technology, One Shields Ave., Univ. of California, Davis, Davis, CA 95616, USA. klmccarthy@ucdavis.edu

Migration of oil from high oil content filling to the chocolate coating can result in undesirable quality changes in filled chocolate confectionery products. The objective of this study was to monitor and model peanut oil migration in a 2-layer chocolate-peanut butter paste model confectionery. Spatial and temporal oil content changes were evaluated using magnetic resonance imaging. Five formulations of chocolate, which varied in chocolate particle size, milk fat content, and emulsifier level, were assessed at 2 temperatures, 20 and 30 degrees C. The spatial and temporal experimental data were modeled using a Fickian-based diffusion model, fitting for the diffusion coefficient, D, over a time frame of 17 d. Values of the diffusion coefficient ranged from 1.82 to 3.23 x 10(-11) m2/s for the chocolate formulations stored at 30 degrees C. No significant mass transfer took place in the 20 degrees C samples over the experimental time frame. This study describes the dynamic nature of the interface between the chocolate and peanut butter paste layers, quantifies the mass transfer from the peanut butter paste to the chocolate, and reinforces the importance of temperature control.

UI	MeSH Term	Description	Entries
D008279	Magnetic Resonance Imaging	Non-invasive method of demonstrating internal anatomy based on the principle that atomic nuclei in a strong magnetic field absorb pulses of radiofrequency energy and emit them as radiowaves which can be reconstructed into computerized images. The concept includes proton spin tomographic techniques.	Chemical Shift Imaging,MR Tomography,MRI Scans,MRI, Functional,Magnetic Resonance Image,Magnetic Resonance Imaging, Functional,Magnetization Transfer Contrast Imaging,NMR Imaging,NMR Tomography,Tomography, NMR,Tomography, Proton Spin,fMRI,Functional Magnetic Resonance Imaging,Imaging, Chemical Shift,Proton Spin Tomography,Spin Echo Imaging,Steady-State Free Precession MRI,Tomography, MR,Zeugmatography,Chemical Shift Imagings,Echo Imaging, Spin,Echo Imagings, Spin,Functional MRI,Functional MRIs,Image, Magnetic Resonance,Imaging, Magnetic Resonance,Imaging, NMR,Imaging, Spin Echo,Imagings, Chemical Shift,Imagings, Spin Echo,MRI Scan,MRIs, Functional,Magnetic Resonance Images,Resonance Image, Magnetic,Scan, MRI,Scans, MRI,Shift Imaging, Chemical,Shift Imagings, Chemical,Spin Echo Imagings,Steady State Free Precession MRI
D010316	Particle Size	Relating to the size of solids.	Particle Sizes,Size, Particle,Sizes, Particle
D010367	Arachis	A plant genus of the family FABACEAE that includes peanuts.	Arachis hypogaea,Peanuts,Peanut
D010938	Plant Oils	Oils derived from plants or plant products.	Oils, Plant,Oils, Vegetable,Plant Oil,Vegetable Oil,Vegetable Oils,Oil, Plant,Oil, Vegetable
D002099	Cacao	A tree of the family MALVACEAE, order MALVALES, whose seeds are processed to yield cocoa and CHOCOLATE.	Cocoa Plant,Theobroma,Theobroma cacao,Plant, Cocoa
D002182	Candy	Sweet food products combining cane or beet sugars with other carbohydrates and chocolate, milk, eggs, and various flavorings. In the United States, candy refers to both sugar- and cocoa-based confections and is differentiated from sweetened baked goods; elsewhere the terms sugar confectionary, chocolate confectionary, and flour confectionary (meaning goods such as cakes and pastries) are used.	Confection,Caramel Candy,Candies,Candies, Caramel,Candy, Caramel,Caramel Candies,Confections
D004041	Dietary Fats	Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.	Fats, Dietary,Dietary Fat,Fat, Dietary
D005511	Food Handling	Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.	Food Processing,Handling, Food,Processing, Food
D000074241	Peanut Oil	Oil derived from PEANUTS.	Arachis Oil,Ground Nut Oil,Nut Oil, Ground,Oil, Arachis,Oil, Ground Nut,Oil, Peanut
D013696	Temperature	The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms.	Temperatures