Abstract
This chapter focus on the phase transition of tempered and untempered dark chocolate processed with cocoa from different geographical origins, using differential scanning calorimetry, rheometry and thermography. Cocoa butter plays an important role in the appearance and texture of chocolate and the polymorphic forms in the final product depend on tempering process. The fatty acids profile did not present significant differences related to the geographical origin, with higher values for palmitic acid, stearic acid and oleic acid. However, phase transition was influenced by tempering process. DSC results presented higher polymorphic form β (VI) in untempered chocolate, affecting the initial and final temperatures of phase transition. Untempered chocolate presented softer texture and a more heterogeneous surface after storage than tempered chocolate. Chocolates processed with cocoa from Cuba and São Thomé presented a higher tendency for fat bloom and Saint Domingue presented a softer structure during phase transition.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Abdullah, M. Z. (2008). Image acquisition systems. In D.-W. Sun (Ed.), Computer vision technology for food quality evaluation. Elsevier.
Afoakwa, E. (2010). Chocolate science and technology. Blackwell Publishing.
Afoakwa, E. (2014). cocoa production and processing technology. CRC Press.
Afoakwa, E. O., Paterson, A., & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate-a review. Trends in Food Science & Technology, 18, 290–298. https://doi.org/10.1016/j.tifs.2007.02.002
Afoakwa, E. O., Paterson, A., Fowler, M., & Vieira, J. (2008). Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry. Food Research International, 41, 751–757. https://doi.org/10.1016/j.foodres.2008.05.009
Afoakwa, E. O., Paterson, A., Fowler, M., & Vieira, J. (2009a). Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates. Journal of Food Engineering, 91, 571–581. https://doi.org/10.1016/j.jfoodeng.2008.10.011
Afoakwa, E. O., Paterson, A., Fowler, M., & Vieira, J. (2009b). Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems. Food Research International, 42, 200–209. https://doi.org/10.1016/j.foodres.2008.10.007
Ali, M. M., Hashim, N., Aziz, S. A., & Lasekan, O. (2020). Emerging non-destructive thermal imaging technique coupled with chemometrics on quality and safety inspection in food and agriculture. Trends in Food Science & Technology, 105, 176–185. https://doi.org/10.1016/j.tifs.2020.09.003
Altimiras, P., Pyle, L., & Bouchon, P. (2007). Structure–fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms. Journal of Food Engineering, 80(2), 600–610. https://doi.org/10.1016/j.jfoodeng.2006.06.022
Alvarenga, N., Silva, P., Garcia, J., & Sousa, I. (2008). Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data. Journal of Dairy Research, 75, 233–239. https://doi.org/10.1017/S0022029908003191
Anihouvi, P. P., Blecker, C., Dombree, A., & Danthine, S. (2013). Comparative study of thermal and structural behavior of four industrial lauric fats. Food and Bioprocess Technology, 6, 3381–3391. https://doi.org/10.1007/s11947-012-0980-9
Ashida, H., Morita, A., Karatani, N., Sato, R., & Sato, K. (2020). Surface topographic analysis of early stages of fat bloom of dark chocolate with 3D-laser scanning confocal microscopy (3D-LSCM). Food Structure, 23, 100136. https://doi.org/10.1016/j.foostr.2020.100136
Atkins, P. W., & de Paula, J. (2006). Atkins’ physical chemistry (8th ed.). W. H. Freeman and Company.
Baldino, N., Gabriele, D., & Migliori, M. (2010). The influence of formulation and cooling rate on the rheological properties of chocolate. European Food Research and Technology, 231, 821–828. https://doi.org/10.1007/s00217-010-1334-3
Beckett, S. (2008). The science of chocolate (2nd ed.). RSC Publishing.
Beckett, S. (2009). Industrial chocolate manufacture and use (4th ed.). Wiley-Blackwell.
Bortolini, C., Patrone, V., Puglisi, E., & Morelli, L. (2016). Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions. International Journal of Food Microbiology, 236(7), 98–106. https://doi.org/10.1016/j.ijfoodmicro.2016.07.004
Bricknell, J., & Hartel, R. W. (1998). Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. Journal American Oil Chemists Society, 75(11), 1609–1614. https://doi.org/10.1007/s11746-998-0101-0
Briones, V., & Aguilera, J. M. (2005). Image analysis of changes in surface color of chocolate. Food Research International, 38, 87–94. https://doi.org/10.1016/j.foodres.2004.09.002
Burger, W., & Burge, M. J. (2008). 14-Colorimetric Color Spaces. Digital image processing: An algorithmic introduction using java (2nd ed.). Springer.
Buscato, M. H. M., Hara, L. M., Bonomi, E. C., Calligaris, G. A., Cardoso, L. P., Grimaldi, R., & Kieckbusch, T. G. (2018). Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin. Food Chemistry, 256, 390–396. https://doi.org/10.1016/j.foodchem.2018.02.127
Caligiani, A., Marseglia, A., Prandi, B., Palla, G., & Sforza, S. (2016). Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern. Food Chemistry, 211(15), 431–439. https://doi.org/10.1016/j.foodchem.2016.05.072
Calva-Estrada, S. J., Utrilla-Vázquez, M., Vallejo-Cardona, A., Roblero-Pérez, D. B., & Lugo-Cervantes, E. (2020). Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America. Food Research International, 136, 109594. https://doi.org/10.1016/j.foodres.2020.109594
Castro-Alayo, E. M., Idrogo-Vásquez, G., Siche, R., & Cardenas-Toro, F. P. (2019). Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa. Heliyon, 5(1), e01157. https://doi.org/10.1016/j.heliyon.2019.e01157
Clas, S. D., Dalton, C. R., & Hancock, B. C. (1999). Differential scanning calorimetry: applications in drug development. Pharmaceutical Science & Technology Today, 2(8), 311–320. https://doi.org/10.1016/S1461-5347(99)00181-9
Commission Regulation (EU) n°432/2012. (n.d.). Establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health.
da Silva, T., Grimaldi, R., & Gonçalves, L. (2017). Temperature, time and fat composition effect on fat bloom formation in dark chocolate. Food Structure, 14, 68–75. https://doi.org/10.1016/j.foostr.2017.06.006
Dand, R. (2011). the international cocoa trade (3rd ed.). Woodhead Publishing Limited.
De Graef, V., Depypere, F., Minnaert, M., & Dewettinck, K. (2011). Chocolate yield stress as measured by oscillatory rheology. Food Research International, 44(9), 2660–2665. https://doi.org/10.1016/j.foodres.2011.05.009
De Graef, V., Foubert, I., Agache, E., Bernaert, H., Landuyt, A., Vanrolleghem, P. A., et al. (2005). Prediction of migration fat bloom on chocolate. European Journal of Lipid Science and Technology, 107(5), 297–306. https://doi.org/10.1002/ejlt.200401059
Debaste, F., Kegelaers, Y., Liégeois, S., Ben Amor, H., & Halloin, V. (2008). Contribution to the modelling of chocolate tempering process. Journal of Food Engineering, 88, 568–575. https://doi.org/10.1016/j.jfoodeng.2008.03.019
Dias, J., Alvarenga, N., & Sousa, I. (2015). Effect of hydrocolloids on low-fat chocolate fillings. Journal of Food Science and Technology, 52(11), 7209–7217. https://doi.org/10.1007/s13197-015-1841-0
Dias, J., Coelho, P., Alvarenga, N. B., Duarte, R. V., & Saraiva, J. A. (2018). Evaluation of the impact of high pressure on the storage of filled traditional chocolates. Innovative Food Science and Emerging Technologies, 45, 36–41. https://doi.org/10.1016/j.ifset.2017.08.019
Do, T.-A. L., Hargreaves, J. M., Wolf, B., Hort, J., & Mitchell, J. R. (2007). Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content. Journal of Food Science, 72(9), E541–E552. https://doi.org/10.1111/j.1750-3841.2007.00572.x
Du, C.-J., & Sun, D. W. (2004). Recent developments in the applications of image processing techniques for food quality evaluation. Trends in Food Science & Technology, 15(5), 230–249. https://doi.org/10.1016/j.tifs.2003.10.006
Engmann, J., & Mackley, M. R. (2006a). Semi-solid processing of chocolate and cocoa butter. The Experimental Correlation of Process Rheology with Microstructure. Transactions of the Institution of Chemical Engineers Part C, Food and Bioproducts Processing, 84(C2), 95–101. https://doi.org/10.1205/fpb.05104
Engmann, J., & Mackley, M. R. (2006b). Semi-solid processing of chocolate and cocoa butter. Modelling Rheology and Microstructure Changes During Extrusion. Transactions of the Institution of Chemical Engineers Part C, Food and Bioproducts Processing, 84(C2), 102–108. https://doi.org/10.1205/fbp.05103
FAO. (2008). Fats and fatty acids in human nutrition - Report of an expert consultation. FAO Food and Nutrition Paper 91.
Fernandes, V. A., Müller, J., & Sandoval, A. J. (2013). Thermal, structural and rheological characteristics of dark chocolate with different compositions. Journal of Food Engineering, 116(1), 97–108. https://doi.org/10.1016/j.jfoodeng.2012.12.002
Field, A. (2009). Discovering statistics using SPSS (3rd ed.). Sage.
Fraden, J. (1999). 32-Temperature measurement. In J. G. Webster (Ed.), The measurement, instrumentation and sensors handbook. CRC Press and IEEE Press.
Ganji, D. D., & Malvandi, A. (2016). 3-Preparation and theoretical modeling of nanofluids. In Heat transfer enhancement using nanofluid flow in microchannels. Simulation of heat and mass transfer (pp. 71–182). Elsevier.
Glicerina, V., Balestra, F., Rosa, M. D., & Romani, S. (2013). Rheological, textural and calorimetric modifications of dark chocolate during process. Journal of Food Engineering, 119, 173–179. https://doi.org/10.1016/j.jfoodeng.2013.05.012
Gunasekaran, S., & Ak, M. M. (2003). Cheese rheology and texture. CRC Press LLC.
Havens, K. J., & Sharp, E. J. (2016). Thermal imagers and system considerations. In Thermal imaging techniques to survey and monitor animals in the wild: A methodology (pp. 101–119). Academic.
Hemminger, W., & Sarge, S. M. (1998). Definitions, nomenclature, terms and literature. In Handbook of thermal analysis and calorimetry (Principles and practice) (Vol. 1, pp. 1–72). Elsevier.
Himawan, C., Starov, V. M., & Stapley, A. G. F. (2006). Thermodynamic and kinetic aspects of fat crystallization. Advances in Colloid and Interface Science, 122, 3–33. https://doi.org/10.1016/j.cis.2006.06.016
Hunt, R. W. H., & Pointer, M. R. (2011). Measuring colour (4th ed., pp. 242–256). Wiley.
Jin, J., Jin, Q., Wang, X., & Akoh, C. C. (2019). Improving heat and fat bloom stabilities of “dark chocolates” by addition of mango kernel fat-based chocolate fats. Journal of Food Engineering, 246, 33–41. https://doi.org/10.1016/j.jfoodeng.2018.10.027
Jothi, J. S., Dang, L. T. N., & Kawai, K. (2020). Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents. Journal of Food Engineering, 267, 109731. https://doi.org/10.1016/j.jfoodeng.2019.109731
Katz, D. L., Doughty, K., & Ali, A. (2011). Cocoa and chocolate in human health and disease. Antioxidants & Redox Signaling, 15(10), 2779–2811. https://doi.org/10.1089/ars.2010.3697
Keijbets, E. L., Chen, J., Dickinson, E., & Vieira, J. (2009). Surface energy investigation of chocolate adhesion to solid mould materials. Journal of Food Engineering, 92(2), 217–225. https://doi.org/10.1016/j.jfoodeng.2008.11.008
Keller, G., Lavigne, F., Loisel, C., Ollivon, M., & Bourgaux, C. (1996). Investigation of the complex thermal behaviour of fats. Combined DSC and X-ray diffraction techniques. Journal of Thermal Analysis, 47, 1545–1565. https://doi.org/10.1007/BF01992845
Kinta, Y., & Hatta, T. (2005). Composition and structure of fat Bloom in untempered chocolate. Journal of Food Science, 70(7), S450–S452. https://doi.org/10.1111/j.1365-2621.2005.tb11491.x
Kinta, Y., & Hatta, T. (2012). Chapter 8 - Morphology of chocolate fat bloom. In Cocoa butter and related compounds (pp. 195–212). Academic Press and AOCS Press. https://doi.org/10.1016/B978-0-9830791-2-5.50011-6
Kodre, K. V., Attarde, S. R., Yendhe, P. R., Patil, R. Y., & Barge, V. U. (2014). Differential scanning calorimetry: A review. research and reviews. Journal of Pharmaceutical Analysis, 3(3), 11–22.
Kozłowska, M., & Gruczyńska, E. (2018). Comparison of the oxidative stability of soybean and sunfower oils enriched with herbal plant extracts. Chemical Papers, 72, 2607–2615. https://doi.org/10.1007/s11696-018-0516-5
Lawler, P. J., & Dimick, P. S. (2008). Chapter 9 - Crystallization and polymorphism of fats. In F. Lipids (Ed.), Chemistry, nutrition, and biotechnology (3rd ed., pp. 245–266). CRC Press. https://doi.org/10.1201/9781420046649.ch9
Le Meste, M., Champion, D., Roudaut, G., Blond, G., & Simatos, D. (2006). Glass transition and food technology: A critical appraisal. Journal of Food Science, 67(7), 2444–2458. https://doi.org/10.1111/j.1365-2621.2002.tb08758.x
Le Révérend, B. (2009). Modelling of the phase change kinetics of cocoa butter in chocolate and application to confectionery manufacturing. PhD thesis, The University of Birmingham.
Letourneau, J.-J., Vigneau, S., Gonus, P., & Fages, J. (2005). Micronized cocoa butter particles produced by a supercritical process. Chemical Engineering and Processing, 44, 201–207. https://doi.org/10.1016/j.cep.2004.03.013
Levene, H. (1960). Robust tests for equality of variance. In I. Olkin (Ed.), Contributions to probability and statistics: Essays in honor of Harold Hotelling (pp. 278–292). Stanford University Press.
Lipp, M., Simoneau, C., Ulberth, F., Anklam, E., Crews, C., Brereton, P., de Greyt, W., Schwack, W., & Wiedmaier, C. (2001). Composition of genuine cocoa butter and cocoa butter equivalents. Journal of Food Composition and Analysis, 14, 399–408. https://doi.org/10.1006/jfca.2000.0984
Lonchampt, P., & Hartel, R. W. (2004). Fat bloom in chocolate and compound coatings. European Journal of Lipid Science and Technology, 106, 241–274. https://doi.org/10.1002/ejlt.200400938
Lonchampt, P., & Hartel, R. W. (2006). Surface bloom on improperly tempered chocolate. European Journal of Lipid Science and Technology, 108, 159–168. https://doi.org/10.1002/ejlt.200500260
López-Miranda, J. (2008). Olive oil and health: Summary of the II international conference on olive oil and health consensos report, Jaén and Córdoba (Spain). Nutrition, Metabolism and Cardiovascular Diseases. https://doi.org/10.1016/j.numecd.2009.12.007
Lukas, K., & LeMaire, P. K. (2009). Differential scanning calorimetry: Fundamental overview. Resonance, 14(8), 807–817. https://doi.org/10.1007/s12045-009-0076-7
MacDougall. (2002). 3 Colour measurement of food: Principles and practice. In D. B. MacDougall (Ed.), Colour in food Improving quality (pp. 33–63). CRC Press.
Mahato, S., Zhu, Z., & Sun, D.-W. (2019). Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review. Trends in Food Science & Technology, 94, 1–11. https://doi.org/10.1016/j.tifs.2019.09.010
Maldague, X. P. V. (1993). Nondestructive evaluation of materials by infrared thermography. Springer.
Manninen, H., Paakki, M., Hopia, A., & Franzén, R. (2015). Measuring the green color of vegetables from digital images using image analysis. LWT - Food Science and Technology, 63(2), 1184–1190. https://doi.org/10.1016/j.lwt.2015.04.005
Martin, C. A., de Almeida, V. V., Ruiz, M. R., Visentainer, J. E. L., Matshushita, M., de Souza, N. E., & Visentainer, V. (2006). Omega-3 and omega-6 polyunsaturated fatty acids: Importance and occurrence in foods. Revista de Nutrição, 19(6), 761–770. https://doi.org/10.1590/S1415-52732006000600011
Melo, C., Bandeira, M., Maciel, L., Bispo, E., Souza, C., & Soares, S. (2020). Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars. Food Science and Technology, 40(2), 326–333. https://doi.org/10.1590/fst.43018
Morello, R., & De Capua, C. (2020). Infrared thermographic investigation of the use of microcrystalline wax to preserve apples from thermal shocks. Measurement 152, 107304. https://doi.org/10.1016/j.measurement.2019.107304
Miquel, M. E., & Hall, L. D. (2002). Measurement by MRI of storage changes in commercial chocolate confectionery products. Food Research International, 35, 993–998. https://doi.org/10.1016/S0963-9969(02)00160-6
Nopens, I., Foubert, I., De Graef, V., Van Laere, D., Dewettinck, K., & Vanrolleghem, P. (2008). Automated image analysis tool for migration fat bloom evaluation of chocolate coated food products. LWT - Food Science and Technology, 41, 1884–1891. https://doi.org/10.1016/j.lwt.2008.01.008
Oliveira, A. P. V., Frasson, K., Yamashita, F., & Benassi, M. (2003). Medida instrumental de cor em sobremesas lácteas de chocolate: uma técnica de baixo custo e versátil utilizando câmara digital. Brazilian Journal of Food Technology, 6(2), 191–196.
Ostrowska-Ligęza, E., Marzec, A., Górska, A., Wirkowska-Wojdyła, M., Bryś, J., Rejch, A., & Czarkowska, K. (2019). A comparative study of thermal and textural properties of milk, white and dark chocolates. Thermochimica Acta, 671, 60–69. https://doi.org/10.1016/j.tca.2018.11.005
Pardauil, J. J. R., Souza, L. K. C., Molfetta, F. A., Zamian, J. R., Filho, G. N. R., & da Costa, C. E. F. (2011). Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area. Bioresource Technology, 102(10), 5873–5877. https://doi.org/10.1016/j.biortech.2011.02.022
Partidário, A. M., Ribeiro, J. C. S., & Prates, J. A. M. (2008). Fatty acid composition and nutritional value of fat in three PDO ewe’s milk Portuguese cheeses. Dairy Science & Technology, 88, 683–694. https://doi.org/10.1051/dst:2008032
Pirouzian, H. R., Konar, N., Palabiyik, I., Oba, S., & Toker, O. S. (2020). Pre-crystallization process in chocolate: Mechanism, importance and novel aspects. Food Chemistry, 321(15), 126718. https://doi.org/10.1016/j.foodchem.2020.126718
Popov-Raljić, J. V., & Laličić-Petronijević, J. G. (2009). Sensory properties and color measurements of dietary chocolates with different compositions during storage for up to 360 days. Sensors, 9, 1996–2016. https://doi.org/10.3390/s90301996
Qi, B., Zhang, Q., Sui, X., Wang, Z., Li, Y., & Jiang, L. (2016). Differential scanning calorimetry study—Assessing the influence of composition of vegetable oils on oxidation. Food Chemistry, 194, 601–607. https://doi.org/10.1016/j.foodchem.2015.07.148
Quevedo, R., Valencia, E., Alvarado, F., Ronceros, B., & Bastias, J. M. (2013). Comparison of Whiteness Index vs. Fractal Fourier in the determination of bloom chocolate using image analysis. Food and Bioprocess Technology, 6(7), 1878–1884. https://doi.org/10.1007/s11947-011-0729-x
Ramel, P. R., & Marangoni, A. G. (2017). Insights into the mechanism of the formation of the most stable crystal polymorph of milk fat in model protein matrices. Journal of Dairy Science, 100(9), 6930–6937. https://doi.org/10.3168/jds.2017-12758
Ramsden, C. E., Ringel, A., Feldstein, A., Taha, A., Macintosh, B., Hibbeln, J., Majchrzak-Hong, S., Faurot, K., Rapoport, S., Cheon, Y., Chung, Y., Berk, M., & Mann, J. (2012). Lowering dietary linoleic acid reduces bioactive oxidised linoleic acid metabolites in humans. Prostaglandins, Leukot Essent Fatty Acids, 87(4–5), 135–141. https://doi.org/10.1016/j.plefa.2012.08.004
Rao, M. A. (2014). Rheology of fluid, semisolid, and solid foods. Springer. https://doi.org/10.1007/978-1-4614-9230-6
Ribeiro, A. P. B., Masuchi, M. H., Miyasaki, E. K., Domingues, M. A. F., Stroppa, V. L. Z., de Oliveira, G. M., & Kieckbusch, T. G. (2015). Crystallization modifiers in lipid systems. Journal of Food Science and Technology, 52(7), 3925–3946. https://doi.org/10.1007/s13197-014-1587-0
Ridley, I. (2001). 7 Practical aspects of infra-red remote thermometry. In E. Kress-Rogers & C. J. B. Brimelow (Eds.), Instrumentation and sensors for the food industry (pp. 187–212). CRC Press.
Rodríguez-Pulido, F. J., et al. (2012). Computers and electronics in agriculture, 88, 128–133. https://doi.org/10.1016/j.compag.2012.01.004
Roos, Y. H. (1995). Chapter 2 - Physical state and molecular mobility. In Phase transitions in foods. Academic.
Rothkopf, I., & Danzl, W. (2015). Changes in chocolate crystallization are influenced by type and amount of introduced filling lipids. European Journal of Lipid Science and Technology, 117, 1714–1721. https://doi.org/10.1002/ejlt.201400552
Saldaña, M. D. A., & Martínez-Monteagudo, S. I. (2013). Chapter oxidative stability of fats and oils measured by differential scanning calorimetry for food and industrial applications. In Applications of calorimetry in a wide context - differential scanning calorimetry, isothermal titration calorimetry and microcalorimetry. IntechOpen. https://doi.org/10.5772/54486
Saldaña, M. D., Mohamed, R. S., & Mazzafera, P. (2002). Extraction of cocoa butter from Brazilian cocoa beans using supercritical CO2 and ethane. Fluid Phase Equilibria, 194–197, 885–894. https://doi.org/10.1016/S0378-3812(01)00719-1
Sato, K., & Ueno, S. (2005). Polymorphism in fats and oils. In Bailey’s industrial oil and fat products. Wiley. https://doi.org/10.1002/047167849X
Shapiro, S. S., & Wilk, M. B. (1965). An analysis of variance test for normality (complete samples). Biometrika, 52(3–4), 591–611. https://doi.org/10.2307/2333709
Sirbu, D., Grimbs, A., Corno, M., Ullrich, M. S., & Kuhnert, N. (2018). Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different origins. Food Research International, 111, 361–370. https://doi.org/10.1016/j.foodres.2018.05.025
Svanberg, L., Ahrné, L., Lorén, N., & Windhab, E. (2011). Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems. Food Research International, 44, 1339–1350. https://doi.org/10.1016/j.foodres.2011.01.018
Szydłowska-Czerniak, A., Karlovits, G., Lach, M., & Szłyk, E. (2005). X-Ray diffraction and differential scanning calorimetry studies of β’ → β transitions in fat mixtures. Food Chemistry, 92, 133–141. https://doi.org/10.1016/j.foodchem.2004.07.010
Tan, C. P., & Nehdi, I. A. (2014). DSC analysis of vegetable oils. relationship between thermal profiles and chemical composition. In Differential scanning calorimetry: Applications in fat and oil technology. CRC Press. https://doi.org/10.1201/b17739
Tang, D., & Marangoni, A. G. (2007). Modeling the rheological properties and structure of colloidal fat crystal networks. Trends in Food Science & Technology, 18, 474–483. https://doi.org/10.1016/j.tifs.2007.04.015
Tewkesbury, H., Stapley, A. G. F., & Fryer, P. J. (2000). Modelling temperature distributions in cooling chocolate moulds. Chemical Engineering Science, 55(16), 3123–3132. https://doi.org/10.1016/S0009-2509(99)00578-3
Torres-Moreno, M., Torrescasana, E., Salas-Salvadó, J., & Blanch, C. (2015). Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Food Chemistry, 166, 125–132. https://doi.org/10.1016/j.foodchem.2014.05.141
Tukey, J. N. (1953). The problem of multiple comparisons. Princeton University.
Vereecken, J., Foubert, I., Smith, K. W., & Dewettinck, K. (2007). Relationship between crystallization behavior, microstructure, and macroscopic properties in trans-containing and trans-free filling fats and fillings. Journal of Agriculture and Food Chemistry, 55(19), 7793–7801. https://doi.org/10.1021/jf070650n
Vieira, L. R., Efraim, P., Van de Walle, D., De Clercq, N., & Dewettinck, K. (2015). Influence of Brazilian Geographic Region and Organic Agriculture on the Composition and Crystallization Properties of Cocoa Butter. Journal of the American Oil Chemists’ Society, 92, 1579–1592. https://doi.org/10.1007/s11746-015-2728-y
Vilgis, T. A. (2015). Soft matter food physics-the physics of food and cooking. Reports on Progress in Physics, 78, 124602. (82pp). https://doi.org/10.1088/0034-4885/78/12/124602
Welch, B. L. (1951). On the comparison of several mean values: An alternative approach. Biometrika, 38, 330–336. https://doi.org/10.2307/2332579
Wilcox, R. (2017). Modern statistics for the social and behavioral sciences: A Practical Introduction (2nd ed.). CRC Press.
Zaliha, O., Elina, H., Kanagaratnam, S., & Norizzah, A. R. (2018). Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC. Journal of Oleo Science, 67(6), 737–744. https://doi.org/10.5650/jos.ess17168
Zhang, X., Lin, L., Xie, H., Liang, Z., Su, J., Liu, G., & Li, B. (2013). Comparative analysis of thermal behavior, isothermal crystallization kinetics and polymorphism of palm oil fractions. Molecules, 18(1), 1036–1052. https://doi.org/10.3390/molecules18011036
Zhao, H., Bingol, G., & James, B. J. (2018). Influence of non-fat particulate network on fat bloom development in a model chocolate. Journal of Food Engineering, 225, 12–17. https://doi.org/10.1016/j.jfoodeng.2018.01.006
Ziegler, G. (2009). Chapter 10 - Product design and shelf-life issues: Oil migration and fat bloom. In Science and technology of enrobed and filled chocolate, confectionery and bakery product. Woodhead Publishing Ltd.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Dias, J. et al. (2022). Impact of Geographical Origin on Chocolate Microstructure, Phase Transition, and Fat Bloom. In: Galanakis, C.M. (eds) Trends in Sustainable Chocolate Production. Springer, Cham. https://doi.org/10.1007/978-3-030-90169-1_5
Download citation
DOI: https://doi.org/10.1007/978-3-030-90169-1_5
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-90168-4
Online ISBN: 978-3-030-90169-1
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)