title: Oil migration in 2-component confectionery systems.
abstract: Oil migration from high oil content centers into chocolate coatings results in product quality changes. The objective of this study was to monitor and model peanut oil migration in 2-layer systems of increasing phase complexity. Three 2-layer systems were prepared: peanut oil/cocoa butter; peanut butter paste/cocoa butter; and peanut butter paste/chocolate. Magnetic resonance imaging was used to measure liquid oil signal as a function of position over a storage time of 193 days at 25 degrees C. The 3 types of samples exhibited appreciably different patterns of oil migration. The peanut oil/cocoa butter samples had mass transfer typical of oil being absorbed into a liquid/solid region. The peanut butter paste/cocoa butter magnetic resonance profiles were characterized by mass transfer with a partition coefficient greater than unity. The peanut butter paste/chocolate samples exhibited a time-dependent peanut oil concentration at the interface between the chocolate and peanut butter paste. The spatial and temporal experimental data of the peanut butter paste/chocolate samples were modeled using a Fickian diffusion model, fitting for the effective diffusivity. Values of the diffusivity for the 6 chocolate formulations ranged from 1.10 to 2.01 x 10(-13) m(2)/s, with no statistically significant differences.
authors.affiliation: Del Monte Foods, Walnut Creek, CA 94598, USA.
authors.forename: Winston L
authors.initials: WL
authors.lastname: Lee
authors.forename: Michael J
authors.initials: MJ
authors.lastname: McCarthy
authors.forename: Kathryn L
authors.initials: KL
authors.lastname: McCarthy
mesh_terms: D010367:Arachis; D002099:Cacao / Q000737:chemistry* / Q000592:standards; D002138:Calibration; D002182:Candy / Q000032:analysis* / Q000592:standards; D002241:Carbohydrates / Q000032:analysis; D004058:Diffusion; D004655:Emulsions; D005511:Food Handling / Q000379:methods; D008962:Models, Theoretical; D009821:Oils / Q000032:analysis*; D010316:Particle Size; D013997:Time Factors
chemical_list: D002241:Carbohydrates; D004655:Emulsions; D009821:Oils