Skip to main content
SpringerLink
Log in

Relationship Between Physicochemical Properties and Moisture Barrier Property of Confectionery Coating Fats

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Moisture migration in food causes deleterious effects on food quality such as loss of crispiness in ice cream cones, drying of chocolate with liquid centers, sugar bloom and cracking of compound/chocolate coating. The present study aimed to investigate the relationship between physicochemical properties of confectionery coating fats such as fatty acids and triacylglycerol (TAG) composition, solid fat contents, rheological and crystalline properties with their moisture barrier property. Coating fats with high content of trisaturated and desaturated TAG; and high SFC at 25 °C were found to have significant (P < 0.05) positive correlation with its moisture barrier property. These fats were able to crystallize into highly crystalline materials (high SFC) with small crystal size and dense networks. Thus, these fats were able to significantly delay moisture migration. Nevertheless, some of the highly crystalline fats also had high G′ value indicating poor mechanical properties and higher tendency of such fats to crack. In order to have good moisture barrier property, coating fats need to have sufficient solids with small crystal size and dense networks; and also low G′ value. Wafer coated with good moisture barrier fat showed less cracking during storage.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Labuza TP, Hyman CR (1998) Moisture migration and control in multi-domain foods. Trends Food Sci Tech 9(2):47–55

    Article  CAS  Google Scholar 

  2. Biquet B, Labuza TP (1988) Evaluation of the moisture permeability characteristics of chocolate films as an edible moisture barrier. J Food Sci 53(4):989–998

    Article  Google Scholar 

  3. Ghosh V, Ziegler GR, Anantheswaran RC (2005) Moisture migration through chocolate-flavored confectionery coatings. J Food Eng 66(2):177–186

    Article  Google Scholar 

  4. Ghosh V, Duda JL, Ziegler GR, Anantheswaran RC (2004) Diffusion of moisture through chocolate-flavoured confectionery coatings. Food Bioprod Process 82(1):35–43

    Article  Google Scholar 

  5. Kumie K, Toshihiro S, Kazusue M (2007) Coating oil- and fat- composition JP2007319043 (A)

  6. Martini S, Kim DA, Ollivon M, Marangoni AG (2006) The water vapor permeability of polycrystalline fat barrier films. J Agric Food Chem 54(5):1880–1886

    Article  CAS  Google Scholar 

  7. Martini S, Kim DA, Ollivon M, Marangoni AG (2006) Structural factors responsible for the permeability of water vapor through fat barrier films. Food Res Int 39(5):550–558

    Article  CAS  Google Scholar 

  8. Bourlieu C, Guillard V, Ferreira M, Powell H, Vallès-Pàmies B, Guilbert S, Gontard N (2009) Effect of cooling rate on the structural and moisture barrier properties of high and low melting point fats. J Am Oil Chem Soc 87(2):133–145

    Article  Google Scholar 

  9. Morillon V, Debeaufort F, Blond G, Capelle M, Voilley A (2010) Factors affecting the moisture permeability of lipid-based edible films: a review. Crit Rev Food Sci 42(1):67–89

    Article  Google Scholar 

  10. Holthuis JCM, Menon AK (2014) Lipid landscapes and pipelines in membrane homeostasis. Nature 510(7503):48–57

    Article  CAS  Google Scholar 

  11. Duong Q, Purgianto A, Maleky F (2015) Dynamics of moisture diffusivity in solid triacylglycerol matrices. Food Res Int 75:131–139

    Article  CAS  Google Scholar 

  12. Barron LF (1977) The expansion of wafer and its relation to the cracking of chocolate and ‘bakers’ chocolate’ coatings. J Food Tech 12:73–84

    Article  Google Scholar 

  13. Svanberg L, AhrnÉ L, LorÉN N, Windhab E (2012) A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage. J Texture Stud 43(2):106–114

    Article  Google Scholar 

  14. Afoakwa EO, Paterson A, Fowler M (2007) Factors influencing rheological and textural qualities in chocolate—a review. Trends Food Sci Tech 18(6):290–298. doi:10.1016/j.tifs.2007.02.002

    Article  CAS  Google Scholar 

  15. AOCS (1998) Official methods Ce 2-66. Official method and recommended practice of the American Oil Chemists’ Society, 5th edn. AOCS Press, Champaign

    Google Scholar 

  16. AOCS (1998) Official methods Ce 5-86. Official method and recommended practice of the American Oil Chemists’ Society, 5th edn. AOCS Press, Champaign

    Google Scholar 

  17. AOCS (1998) Official methods Cc 16b–93. Official method and recommended practice of the American Oil Chemists’ Society, 5th edn. AOCS Press, Champaign

    Google Scholar 

  18. AOCS (1998) Official methods Cd 16b-93. Official method and recommended practice of the American Oil Chemists’ Society, 5th edn. AOCS Press, Champaign

    Google Scholar 

  19. Svanberg L, Ahrné L, Lorén N, Windhab E (2013) Impact of pre-crystallization process on structure and product properties in dark chocolate. J Food Eng 114(1):90–98

    Article  CAS  Google Scholar 

  20. Ghosh V, Ziegler GR, Anantheswaran RC (2002) Fat, moisture, and ethanol migration through chocolates and confectionary coatings. Crit Rev Food Sci 42(6):583–626

    Article  CAS  Google Scholar 

  21. Kester JJ, Fennema O (1989) The influence of polymorphic form on oxygen and water vapor transmission through lipid films. J Am Oil Chem Soc 66(8):1147–1153

    Article  CAS  Google Scholar 

Download references

Author information

Author notes

  1. Ling-Zhi Cheong

    Present address: Department of Food Science, College of Marine Science, Ningbo University, Ningbo, 315211, China

Authors and Affiliations

  1. Wilmar (Shanghai) Biotechnology R&D Center Co., Ltd., No.118 Gaodong Road, Pudong New District, Shanghai, 200137, China

    Ling-Zhi Cheong, Qi Shen, Fangfang Chen, Juan Wu, Linshang Zhang & Hong Zhang

Authors
  1. Ling-Zhi Cheong
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Qi Shen
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Fangfang Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Juan Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Linshang Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Hong Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hong Zhang.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Cheong, LZ., Shen, Q., Chen, F. et al. Relationship Between Physicochemical Properties and Moisture Barrier Property of Confectionery Coating Fats. J Am Oil Chem Soc 94, 425–433 (2017). https://doi.org/10.1007/s11746-017-2957-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-017-2957-3

Keywords

Search

Navigation