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Understanding and monitoring oil migration in multiphase chocolate products
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Waxman, Sarah. Understanding and monitoring oil migration in multiphase chocolate products. Retrieved from https://doi.org/doi:10.7282/t3-ryz2-nb70

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TitleUnderstanding and monitoring oil migration in multiphase chocolate products
NameWaxman, Sarah (author); Ludescher, Richard (chair); Rajabi, Amir (member); Karwe, Mukund V (member); Takhistov, Paul (member); Rutgers University; School of Graduate Studies
Date Created2023
Other Date2023-05 (degree)
SubjectFood science, Chocolate, Nile red, Oil migration
Extent117 pages : illustrations
DescriptionMultiphasic chocolate products are subject to the inevitable phenomenon of oil migration, which is the predominant mode for loss of quality due to consequent undesirable changes in texture and fat bloom formation. Numerous studies aim to study oil migration utilizing model systems whereby the chocolate and model fat phases are in close contact; however, few studies utilize commercially available products due to their complexity. Although chocolate is predominately composed of cocoa butter, measurements relying on ideal systems do not account for significant contribution of the minor components to the structure of a chocolate system. The objective of this work was to visualize and quantify oil migration as a function of time in complex chocolate systems using Nile Red (NR) as a fluorescent probe and fluorescence confocal laser scanning microscopy (CLSM), to image the spatial distribution of migrated stained fat. It was found that by applying Fick's 2nd law to characterize the mass transfer of the oil phase into the chocolate system, relative comparisons about the affinity of a system to uptake oil can be made between systems with varying experimental conditions including storage temperature, source of migrating oil phase, and thermal abusive and/or mitigating conditions. The relative affinity of a system to undergo oil migration after being exposed to thermally abusive conditions was able to be further understood by assessing crystallization and melt properties of associated samples via the use of DSC. DSC studies revealed that the presence of oil in chocolate, resulting from migration, leads to a decrease in the crystallization and melt temperature of the chocolate. NR and CLSM were found to enable an effective method to characterize oil migration in multiphase chocolate products to understand the factors that influence the relative extent of oil migration, and thus, the stability of a multiphase chocolate product.
NotePh.D.
NoteIncludes bibliographical references
Genretheses
Persistent URLhttps://doi.org/doi:10.7282/t3-ryz2-nb70
LanguageEnglish
CollectionSchool of Graduate Studies Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
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