Berlin 2015 – wissenschaftliches Programm
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CPP: Fachverband Chemische Physik und Polymerphysik
CPP 75: Physics of Food (joint session CPP, BP)
CPP 75.2: Vortrag
Donnerstag, 19. März 2015, 18:15–18:30, C 264
Lipid migration in multicomponent food products such as chocolate — •Svenja Reinke1, Stephan V. Roth2, Gonzalo Santoro2, Josélio Vieira3, Stefan Palzer4, and Stefan Heinrich1 — 1Hamburg University of Technology, Denickestr. 15, 21073 Hamburg, Germany — 2DESY, Notkestr. 85, 22607 Hamburg, Germany — 3Nestlé Product Technology Centre York, P.O. Box 204, Haxby Road, York YO91 1XY, United Kingdom — 4Nestlé SA, Avenue Nestlé 55, 1800 Vevey, Switzerland
Our aim is to obtain a deeper understanding of the preferred pathways of lipid molecule migration in multicomponent food materials. A profound understanding of the mechanisms is the basis for controlling undesired fat migration leading to degradation of the material quality, e.g. fat blooming of chocolate, resulting in large sales losses for the food industry. Synchrotron X-ray tomography revealed voids in an industrial chocolate sample, which are considered as having a strong impact on the plausible migration pathways. In addition, oil migration into particles with cocoa butter, which resulted in structural changes, were tracked using spatially resolved small angle X-ray scattering (SAXS). Oil migration has been observed in artificial pores produced in cocoa butter matrices with embedded particles and the analysis of wetting properties of the material has provided further insights into the migration mechanism. Although we have not yet elucidated the exact migration mechanism, our results suggest that migration could occur through the pores of the material. Future research will further clarify the role of the porous structure in chocolate fat blooming.