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

Authors

  • Lubomí­r Lapčí­k Department of Food Technology, Faculty of Technology. Tomas Bata University in Zlí­n, Vavrečkova 275, 762 72 Zlí­n
  • Barbora Lapčí­ková Department of Food Technology, Faculty of Technology. Tomas Bata University in Zlí­n, Vavrečkova 275, 762 72 Zlí­n
  • Hana Žižková Department of Food Technology, Faculty of Technology. Tomas Bata University in Zlí­n, Vavrečkova 275, 762 72 Zlí­n
  • Peng Li Department of Food Technology, Faculty of Technology. Tomas Bata University in Zlí­n, Vavrečkova 275, 762 72 Zlí­n
  • Viera Vojtekova Institute of chemistry, Pavol Jozef Safarik University in Košice, Moyzesova 11, 040 01 Košice

DOI:

https://doi.org/10.5219/732

Keywords:

chocolate, cocoa fat, surface energy, wetting

Abstract

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.

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References

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Published

2017-06-19

How to Cite

Lapčí­k, L. ., Lapčí­ková, B. ., Žižková, H. ., Li, P. ., & Vojtekova, V. . (2017). Effect of cocoa fat content on wetting and surface energy of chocolate. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 410–416. https://doi.org/10.5219/732

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