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Bloom Growth in Chocolate: the Application of Profilometry to Study Transformations and Aging

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Bloom Growth in Chocolate: the Application of Profilometry to Study Transformations and Aging Bloom Growth in Chocolate: The Application of Profilometry to Study Transformations and Aging Paul Smith Cargill R&D Centre Europe, Vilvoorde, Belgium Dérick Rousseau Ryerson University, Toronto, Canada Confidential. This document contains trade secret information. Disclosure, use or reproduction out-side Cargill and inside Cargill, to or by those employees who do not have a need to know, is prohibited except as authorized by Cargill in writing. (Copyright Cargill Incorporated 2005. all rights reserved.) Application of Profilometry • Chocolate Bloom • Other techniques – Atomic Force Microscopy – Environmental Scanning Electron Microscopy • Profilometry • Aging of Chocolate • Conclusions 24/06/2008 S 2lide: Chocolate Bloom • Loss of gloss and graying of chocolate surface • Poor appearance – Any reason • 2 main causes – Sugar bloom • Sugar recrystallisation, humidity problems – Fat bloom • Cocoa butter recrystallisation • Transformation from desired form V to stable form VI • Poor tempering • Poor storage • Filling fats 24/06/2008 S 3lide: Chocolate Bloom Studies • Difficult to study and Monitor Development • Surface behaviour • Nature of chocolate leads to difficulties for microscopy • Slow time development • Difficult to observe changes • Development of Different techniques 24/06/2008 S 4lide: Principle of AFM fluid port laser o-ringprobe sample 24/06/2008 S 5lide: Fresh Dark Chocolate 24/06/2008 Sl:ide 6 Fresh Dark Chocolate (3D view) 24/06/2008 Sl:ide 7 Dark Chocolate after 2 months 24/06/2008 Sl:ide 8 Dark Chocolate after 5 Months (Bloom Crystal) 24/06/2008 Sl:ide 9 Atomic Force Microscopy Conclusions • Resolution of very small structures • Physical information about surface • No special treatment • Contact technique • Destructive • Time consuming 24/06/2008 S 10lide: SEM v ESEM SEM ESEM 24/06/2008 S 11lide: Dark Chocolate Surface 24/06/2008 Sl:ide 12 Cross Section of Chocolate Bubbles 24/06/2008 S 13lide: Bloomed Chocolate 24/06/2008 Sl:ide 14 Environmental Scanning Electron Microscopy Conclusions • Very good resolution possible • Surfaces do not need to be as well defined as for AFM • Cross sections can be measured • Whole samples can be studied and repeat measurement is possible. • Samples need to be placed in an environmental chamber • Risk of damage by electrons 24/06/2008 S 15lide: Profilometer Optical Microscope Computer 24/06/2008 S 16lide: Profilometer: Principles • Interference patterns are measured at different heights through the range of the surface. • From these the computer calculates a 3D surface map. • Stitching of images can give views of very large surface areas. 24/06/2008 S 17lide: Melting of Chocolate • Heat at 1ºC per minute from 20ºC • Live measurement 24/06/2008 S 18lide: Milk chocolate 0 minutes 20ºC 24/06/2008 Sl:ide 19 Milk chocolate 5 minutes 25ºC 24/06/2008 Sl:ide 20 Milk chocolate 7minutes 27ºC 24/06/2008 Sl:ide 21 Milk chocolate 10 minutes 30ºC 24/06/2008 Sl:ide 22 Milk Chocolate 13 minutes 33ºC 24/06/2008 Sl:ide 23 Milk Chocolate 15 minutes 35ºC 24/06/2008 Sl:ide 24 Chocolate Storage • Stored over 2 weeks • Isothermal at 20ºC • Temperature cycling 6 hours at 30ºC & 6 hours at 20ºC 24/06/2008 S 25lide: Milk chocolate 0 days 24/06/2008 Sl:ide 26 Milk Chocolate 0 days 24/06/2008 Sl:ide 27 Isothermal Chocolate 13 days 24/06/2008 Sl:ide 28 Isothermal Chocolate 13 days 24/06/2008 Sl:ide 29 Cycled Chocolate 13 days 24/06/2008 Sl:ide 30 Cycled Chocolate 13 days 24/06/2008 Sl:ide 31 Roughness Changes of the Samples Sample Rq Z range (nm) Day 0 119.80 3.43 Day 13 Isothermal 152.62 3.83 Day 13 Cycled 482.53 5.41 24/06/2008 S 32lide: Profilometry Conclusions • Good surface representation is possible • No strange treatments are needed • The same spot can be studied time after time • Quick and easy technique • High quality surfaces are needed for good resolution 24/06/2008 S 33lide: Conclusions • All 3 techniques are useful to understand the structure of chocolate and the nature of chocolate bloom • In particular profilometry is useful for studying surface changes and monitoring transformations in real time 24/06/2008 S 34lide: Acknowledgements • Annika Dahlman & YKI Institute for Surface Chemistry, Stockholm, Sweden. 24/06/2008 S 35lide:.
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