Effect of cocoa fat content on wetting and surface energy of chocolate
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 pr...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2017-01-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/732 |
| _version_ | 1811331190825680896 |
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| author | Lubomír Lapčík Barbora Lapčíková Hana Žižková Peng Li Viera Vojtekova |
| author_facet | Lubomír Lapčík Barbora Lapčíková Hana Žižková Peng Li Viera Vojtekova |
| author_sort | Lubomír Lapčík |
| collection | DOAJ |
| description | 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. <br /> |
| first_indexed | 2024-04-13T16:16:48Z |
| format | Article |
| id | doaj.art-04430533f86e4391966b6deffbe2e526 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-04-13T16:16:48Z |
| publishDate | 2017-01-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-04430533f86e4391966b6deffbe2e5262022-12-22T02:40:03ZengHACCP ConsultingPotravinarstvo1337-09602017-01-0111141041610.5219/732569Effect of cocoa fat content on wetting and surface energy of chocolateLubomír Lapčík0Barbora Lapčíková1Hana Žižková2Peng Li3Viera Vojtekova4Department of Food Technology, Faculty of Technology. Tomas Bata University in Zlín, Vavrečkova 275, 762 72 ZlínDepartment of Food Technology, Faculty of Technology. Tomas Bata University in Zlín, Vavrečkova 275, 762 72 ZlínDepartment of Food Technology, Faculty of Technology. Tomas Bata University in Zlín, Vavrečkova 275, 762 72 ZlínDepartment of Food Technology, Faculty of Technology. Tomas Bata University in Zlín, Vavrečkova 275, 762 72 ZlínInstitute of chemistry, Pavol Jozef Safarik University in Košice, Moyzesova 11, 040 01 KošiceThe 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. <br />http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/732chocolatecocoa fatsurface energywetting |
| spellingShingle | Lubomír Lapčík Barbora Lapčíková Hana Žižková Peng Li Viera Vojtekova Effect of cocoa fat content on wetting and surface energy of chocolate Potravinarstvo chocolate cocoa fat surface energy wetting |
| title | Effect of cocoa fat content on wetting and surface energy of chocolate |
| title_full | Effect of cocoa fat content on wetting and surface energy of chocolate |
| title_fullStr | Effect of cocoa fat content on wetting and surface energy of chocolate |
| title_full_unstemmed | Effect of cocoa fat content on wetting and surface energy of chocolate |
| title_short | Effect of cocoa fat content on wetting and surface energy of chocolate |
| title_sort | effect of cocoa fat content on wetting and surface energy of chocolate |
| topic | chocolate cocoa fat surface energy wetting |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/732 |
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