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.
All Science Journal Classification (ASJC) codes
- Food Science