Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy
| Autor: | V. Baeten, S. Rigaud, Serge Pilard, Serge Bresson, Vincent Faivre, A. Lecuelle, M. El Hadri, F. Bougrioua, M. Courty |
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| Přispěvatelé: | Transformations et Agro-ressources (UT&A), UniLaSalle, Laboratoire réactivité et chimie des solides - UMR CNRS 7314 (LRCS), Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie du CNRS (INC), Plateforme Analytique (PFA), Université de Picardie Jules Verne (UPJV), Institut Galien Paris-Saclay (IGPS), Institut de Chimie du CNRS (INC)-Université Paris-Saclay-Centre National de la Recherche Scientifique (CNRS) |
| Rok vydání: | 2021 |
| Předmět: |
[PHYS]Physics [physics]
Cacao Chemistry 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Spectrum Analysis Raman Dietary Fats 040401 food science 01 natural sciences 0104 chemical sciences Analytical Chemistry symbols.namesake 0404 agricultural biotechnology Spectrometry Mass Matrix-Assisted Laser Desorption-Ionization symbols Food science Raman spectroscopy Triglycerides ComputingMilieux_MISCELLANEOUS Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2021, 363, pp.130319. ⟨10.1016/j.foodchem.2021.130319⟩ |
| ISSN: | 0308-8146 |
| Popis: | A high quality chocolate requires not only a shiny surface, a crunchy and pleasant texture, but also a proper resistance to blooming. All these characteristics are influenced by the physical and chemical properties of the components, which are directly related to their crystalline structure. Some works found that the proportion of cocoa butter (CB), cocoa butter equivalent (CBE) and milk fatty acid (AMF) tend to strongly delay the blooming when mixing them. The goal of our research is to determine how the choice of adding CBE to the mixture delays chocolate blooming. ESI/MALDI-HRMS, X-ray, DSC, MIR and Raman investigations were used to analyze the structure features and the vibrational modes of CB and CBE. The comparison of these experimental results between CB and CBE made it possible to highlight markers of differentiation between CB and CBE which seems to explain the impact of CBE in the chocolate blooming. Part of these triglycerides remains in form IV instead. The presence of the latter seems to be a key parameter that favors the transformation deceleration to the form VI, which is responsible for the fat bloom development. |
| Databáze: | OpenAIRE |
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