TY - JOUR
T1 - Manufacture and Application of Water-in-Oil Emulsions to Induce the Aggregation of Sucrose Crystals in Oil
T2 - A Model for Melt-resistant Chocolate
AU - Killian, Lauren Ashworth
AU - Coupland, John N.
N1 - Funding Information:
Sources of support Assistantship from an endowment from PMCA at the Department of Food Science (Penn State), ingredient donations from ADM, Danisco, Domino Specialty Ingredients, Cargill. The membrane homogenizer was loaned by Micropore Technologies. The microscopy facility used is funded, in part, under a grant with the Pennsylvania Department of Health using Tobacco Settlement Funds Additional support from Hatch Funds (Pennsylvania Experiment Station).
PY - 2012/6
Y1 - 2012/6
N2 - The goal of this work was to determine if water-in-oil emulsions produced via a lab-scale cross flow membrane emulsification system are suitable for use in the production of melt resistant chocolate. Water-in-oil (w/o) emulsions (30 wt%) were prepared with either polyglycerol ricinoleate (PGPR, 1-6%) or lecithin (1-6 wt%) using a cross-flow membrane homogenizer. PGPR produced stable emulsions with smaller average diameters compared to lecithin. Lecithin produced larger particles that quickly phase separated. Aliquots (2 g) of a stable (2% PGPR-stabilized) and unstable (2% lecithin-stabilized) w/o emulsion were added to a sugar-in-molten confectionery coating fat (CCF) dispersion (50:50 sucrose:lipid, 120 g total) and cooled to produce a solid sample. After washing out the solid fat with hexane, the samples containing added water were found to have formed a self-supporting sucrose skeleton compared to control prepared without water which collapsed. Microscopy revealed the primary mechanism of water-induced sugar crystal adhesion was via capillary forces. The meltability of the solid samples was measured as change in shape following heating at 50 °C (i.e., above the melting point of the CCF). The degree of spread was less for the samples containing water and was affected by the mode of water addition. This work has relevance to the manufacture of melt resistant chocolate where a sugar skeleton is used to maintain a solid product even after the fat has melted.
AB - The goal of this work was to determine if water-in-oil emulsions produced via a lab-scale cross flow membrane emulsification system are suitable for use in the production of melt resistant chocolate. Water-in-oil (w/o) emulsions (30 wt%) were prepared with either polyglycerol ricinoleate (PGPR, 1-6%) or lecithin (1-6 wt%) using a cross-flow membrane homogenizer. PGPR produced stable emulsions with smaller average diameters compared to lecithin. Lecithin produced larger particles that quickly phase separated. Aliquots (2 g) of a stable (2% PGPR-stabilized) and unstable (2% lecithin-stabilized) w/o emulsion were added to a sugar-in-molten confectionery coating fat (CCF) dispersion (50:50 sucrose:lipid, 120 g total) and cooled to produce a solid sample. After washing out the solid fat with hexane, the samples containing added water were found to have formed a self-supporting sucrose skeleton compared to control prepared without water which collapsed. Microscopy revealed the primary mechanism of water-induced sugar crystal adhesion was via capillary forces. The meltability of the solid samples was measured as change in shape following heating at 50 °C (i.e., above the melting point of the CCF). The degree of spread was less for the samples containing water and was affected by the mode of water addition. This work has relevance to the manufacture of melt resistant chocolate where a sugar skeleton is used to maintain a solid product even after the fat has melted.
UR - http://www.scopus.com/inward/record.url?scp=84861652007&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84861652007&partnerID=8YFLogxK
U2 - 10.1007/s11483-012-9249-0
DO - 10.1007/s11483-012-9249-0
M3 - Article
AN - SCOPUS:84861652007
SN - 1557-1858
VL - 7
SP - 124
EP - 131
JO - Food Biophysics
JF - Food Biophysics
IS - 2
ER -