Measurement of solid fat content by ultrasonic reflectance in model systems and chocolate

Raffaella Saggin, John N. Coupland

Research output: Contribution to journalArticlepeer-review

27 Scopus citations

Abstract

A series of confectionery coating fat (CCF) and cocoa butter (CB) dispersions in corn oil were prepared and tempered to a range of temperatures (10, 12 and 15°C and 26, 27.5 and 29°C respectively) to produce samples with solid fat contents (SFC) between 0 and 9%. The ultrasonic velocity in the CCF samples increased with increasing SFC and decreased with temperature, however the CB samples were too attenuating to allow velocity measurements. The ultrasonic reflectance at the surface of both sets of dispersions decreased linearly with SFC but at the same level of solids was less for CB than CCF suggesting some dependence on other aspects of fat structure. The microstructures and thermal properties of the fat systems are compared in an attempt to understand these structural differences. Finally ultrasonic reflectance is shown to respond to changes in a chocolate melt during tempering.

Original languageEnglish (US)
Pages (from-to)999-1005
Number of pages7
JournalFood Research International
Volume35
Issue number10
DOIs
StatePublished - Jan 1 2002

All Science Journal Classification (ASJC) codes

  • Food Science

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