Chemical Composition of Fat Bloom on Chocolate Products Determined by Combining NMR and HPLC–MS

Author:

Trapp Lena1,Karschin Niels2ORCID,Godejohann Markus2,Schacht Hilke3,Nirschl Hermann1,Guthausen Gisela14ORCID

Affiliation:

1. Institute of Mechanical Process Engineering and Mechanics, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany

2. Bruker BioSpin GmbH & Co. KG, 76275 Ettlingen, Germany

3. Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany

4. Engler-Bunte-Institut, Water Chemistry and Technology, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany

Abstract

To reduce unwanted fat bloom in the manufacturing and storage of chocolates, detailed knowledge of the chemical composition and molecular mobility of the oils and fats contained is required. Although the formation of fat bloom on chocolate products has been studied for many decades with regard to its prevention and reduction, questions on the molecular level still remain to be answered. Chocolate products with nut-based fillings are especially prone to undesirable fat bloom. The chemical composition of fat bloom is thought to be dominated by the triacylglycerides of the chocolate matrix, which migrate to the chocolate’s surface and recrystallize there. Migration of oils from the fillings into the chocolate as driving force for fat bloom formation is an additional factor in the discussion. In this work, the migration was studied and confirmed by MRI, while the chemical composition of the fat bloom was measured by NMR spectroscopy and HPLC–MS, revealing the most important triacylglycerides in the fat bloom. The combination of HPLC–MS with NMR spectroscopy at 800 MHz allows for detailed chemical structure determination. A rapid routine was developed combining the two modalities, which was then applied to investigate the aging, the impact of chocolate composition, and the influence of hazelnut fillings processing parameters, such as the degree of roasting and grinding of the nuts or the mixing time, on fat bloom formation.

Funder

German Federal Ministry of Economic Affairs and Climate Action

Publisher

MDPI AG

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