Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension

authored by: Knut Franke, Ute Bindrich, Sarah Schroeder, Volker Heinz, Dana Middendorf
Abstract: Chocolate mass is a cocoa butter-based suspension, which mainly consists of sugar and cocoa particles dispersed in a continuous lipid phase. During chocolate manufacturing, sugar particles have to be ground to sizes below 25–30 µm. Such a fine grinding is carried out either by five roll refiners or by ball mills. Despite obtaining similar particle size distributions at the end, the grinding procedures result in different chocolate mass properties. The reasons for that are not fully understood, so far. Therefore, changes in particle sizes and surface properties of sucrose particles as well as their interactions with surrounding cocoa butter during the different grinding processes were investigated including atomic force microscopy techniques to characterize local surface states. It was found that especially the alteration of surfaces during continued grinding differed. In the case of roller grinding, surface states became more inhomogeneous and different surfaces states at microscopic level existed in parallel. More homogenous surfaces but with a higher degree of amorphous states were formed during grinding in the ball mill. Variations in macroscopic behavior of the suspension can be explained by the differences in interaction of particles with each other and with the surrounding lipid phase.
External Organisation(s): German Institute of Food Technology (DIL e.V.)
Type: Article
Journal: European Food Research and Technology
Volume: 250
No. of pages: 10
ISSN: 1438-2377
Publication date: 09.2024
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Biotechnology, Food Science, General Chemistry, Biochemistry, Industrial and Manufacturing Engineering
Electronic version(s): https://doi.org/10.1007/s00217-024-04542-8 (Access: Open)

BibTeX

@article{f1ea9bce73174e498b3e32f55c36b2e9,
title = "Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension",
abstract = "Chocolate mass is a cocoa butter-based suspension, which mainly consists of sugar and cocoa particles dispersed in a continuous lipid phase. During chocolate manufacturing, sugar particles have to be ground to sizes below 25–30 µm. Such a fine grinding is carried out either by five roll refiners or by ball mills. Despite obtaining similar particle size distributions at the end, the grinding procedures result in different chocolate mass properties. The reasons for that are not fully understood, so far. Therefore, changes in particle sizes and surface properties of sucrose particles as well as their interactions with surrounding cocoa butter during the different grinding processes were investigated including atomic force microscopy techniques to characterize local surface states. It was found that especially the alteration of surfaces during continued grinding differed. In the case of roller grinding, surface states became more inhomogeneous and different surfaces states at microscopic level existed in parallel. More homogenous surfaces but with a higher degree of amorphous states were formed during grinding in the ball mill. Variations in macroscopic behavior of the suspension can be explained by the differences in interaction of particles with each other and with the surrounding lipid phase.",
keywords = "Amorphization, Atomic force microscopy AFM, Cocoa butter-based suspension, Sucrose grinding, Surface properties",
author = "Knut Franke and Ute Bindrich and Sarah Schroeder and Volker Heinz and Dana Middendorf",
note = "Publisher Copyright: {\textcopyright} The Author(s) 2024.",
year = "2024",
month = sep,
doi = "10.1007/s00217-024-04542-8",
language = "English",
volume = "250",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer Verlag",
number = "9",
}