NDLI: Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy

Content Provider	Springer Nature Link
Author	Dahlenborg, Hanna Millqvist Fureby, Anna Bergenståhl, Björn Kalnin, Daniel J. E.
Copyright Year	2010
Abstract	In this study we establish the use of optical non-contact profilometry combined with low vacuum scanning electron microscopy (LV SEM) for the investigation of lipid surfaces. We illustrate, by using profilometry, a methodology for investigation of chocolate surface topology as a function of time, in the same area of interest. Both qualitative and quantitative data analysis has been performed for profilometry data. Further, relating these results to LV SEM images provides complementary topological information and hence a useful toolkit for the study of the chocolate surface prior and post fat bloom formation. For the demonstration of the successful combination of these two analytical techniques, white chocolate pralines were stored at two temperature-controlled conditions (at 18 °C, and cycled between 15 and 25 °C). Surface properties were then investigated during 36 weeks of storage. The surface images and the roughness parameters indicated distinct development of surface characteristics for the two storage conditions. From the results it is suggested that some imperfections, in the form of pores or protrusions, could play a role in fat bloom development and that there may be different main mechanisms of fat migration taking place for the different storage environments. In the present work, a positive correlation of profilometry data to chocolate surface characteristics and early bloom development has been established. There are indications that early prediction of fat bloom can be possible, however further work needs to be done to quantify prediction of fat bloom.
Starting Page	773
Ending Page	783
Page Count	11
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	88
Issue Number	6
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-11-30
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Chocolate Surface structure Surface topology Roughness Waviness Fat bloom Oil migration Scanning electron microscopy Optical profilometry Biomaterials Industrial Chemistry/Chemical Engineering Biotechnology Agriculture Food Science
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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Microscale Surface Roughening of Chocolate Viewed with Optical Profilometry

Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms

Scale-sensitive fractal analysis of the surface roughness of bloomed chocolate

The use of atomic force microscopy to measure the formation and development of chocolate bloom in pralines

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Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition

Accelerated Fat Bloom in Chocolate Model Systems: Solid Fat Content and Temperature Fluctuation Frequency

Relation of fat bloom in chocolate to polymorphic transition of cocoa butter

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Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy

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