Effect of cocoa fat content on wetting and surface energy of chocolate

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63510380" target="_blank" >RIV/70883521:28110/17:63510380 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.5219/732" target="_blank" >http://dx.doi.org/10.5219/732</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/732" target="_blank" >10.5219/732</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of cocoa fat content on wetting and surface energy of chocolate

Popis výsledku v původním jazyce

The aim of this study was the quantification of the effect of the cocoa fat content on the wetting characteristics and surface free energy of different chocolate compositions. On the market there are many different types of chocolate products which differ both in the sensory and physico-chemical properties together with their raw material compositions and the contents of the individual components. This paper focuses on differences in the use of different types of fats - cocoa butter, milk fat, equivalents or cocoa butter substitutes in chocolate products. Studied samples (prepared at Carla, Ltd. Company) were followed by static contact angles of wetting measurements and by calculated surface free energies. There were investigated the effects of fat content and used fat types of the chocolate products on their final wettabilities and resulting surface free energies. There was found a linear dependence between total fat content and the surface free energy, which was gradually increasing with increasing fat content. Additionally there were performed TG DTG and NIR spectrometry measurements of the tested materials with the aim to determine the melting point of studied fats used, as well as to determine and identify individual fat components of chocolate products which may affect the resulting value of surface free energy.

Název v anglickém jazyce

Effect of cocoa fat content on wetting and surface energy of chocolate

Popis výsledku anglicky

The aim of this study was the quantification of the effect of the cocoa fat content on the wetting characteristics and surface free energy of different chocolate compositions. On the market there are many different types of chocolate products which differ both in the sensory and physico-chemical properties together with their raw material compositions and the contents of the individual components. This paper focuses on differences in the use of different types of fats - cocoa butter, milk fat, equivalents or cocoa butter substitutes in chocolate products. Studied samples (prepared at Carla, Ltd. Company) were followed by static contact angles of wetting measurements and by calculated surface free energies. There were investigated the effects of fat content and used fat types of the chocolate products on their final wettabilities and resulting surface free energies. There was found a linear dependence between total fat content and the surface free energy, which was gradually increasing with increasing fat content. Additionally there were performed TG DTG and NIR spectrometry measurements of the tested materials with the aim to determine the melting point of studied fats used, as well as to determine and identify individual fat components of chocolate products which may affect the resulting value of surface free energy.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

11

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

410-416

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85023161240