文章信息

Effects of individual phospholipids on chocolate model systems: Particulate interaction, crystallization behavior, and fat bloom during storage, Journal of Food Engineering, 2023, 357, 111618.

作者

Xu Ye¹, Jiayang Jin¹, Caiyan Liang, Jiahui Wang, Lihua Jiang*, Liming Zhao*

摘要

To investigate the effects of phospholipids (PLs) in chocolate, model systems were designed by adding 0.3%, 0.5%, and 0.8% (w/w) phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylserine (PS) to the control system (0.0% PL). Bloom behaviors were quantified by changes in whiteness index (ΔWI), white area percentage (WA%) and surface morphology over 28-day accelerated storage. Bloom was significantly retarded in all PL systems (p < 0.0001), especially showing almost no visual bloom in PE and PS systems during 28-day storage: ΔWI was reduced to below 1.5 (16.97 for the control) and WA% was reduced to below 10% (99.47% for the control). This reduction in bloom was further confirmed by low surface roughness and porosity. Particle interactions (quantified by Casson viscosity and sedimentation volume) were significantly reduced (p < 0.0001) and amount of crystallization (quantified by differential scanning calorimetry and oscillatory rheology) were significantly increased in all PL systems (p < 0.05). These results suggest that PLs can improve the microstructural stability of the nonfat particle phase and the crystalline fat phase, thereby reducing fat migration and preventing bloom formation.

摘要图

文章主页

https://www.sciencedirect.com/science/article/pii/S0260877423002169?via%3Dihub