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On the porous mesostructure of milk chocolate viewed with atomic force microscopy.pdf

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On the porous mesostructure of milk chocolate viewed with atomic force microscopy.pdf

ARTICLE IN PRESS LWT 39 (2006) 852–860 /locate/lwt On the porous mesostructure of milk chocolate viewed with atomic force microscopy De′ rick Rousseau? School of Nutrition, Ryerson University, Toronto, Ontario, Canada M5B 2K3 Received 9 March 2005; received in revised form 7 June 2005 Abstract The surface structure of commercial milk chocolate is examined using atomic force microscopy. It is shown that its surface topography is complex, comprising a ?nely mottled, yet irregular texture with most structural elements measuring o3 mm in size. It is also demonstrated that a large number of microscopic pores exists at the surface. The morphology of these pores is highly variable, with observed cavities generally being conical in nature with irregularly shaped openings. Typical pore depths range from 1 to 3 mm and are randomly distributed on the surface of milk chocolate, without any de?ning features in their vicinity to suggest their existence. In the past, it has been postulated that such pores are opening to channels; these being responsible for lique?ed cocoa butter transport and subsequent promotion of fat bloom formation. To shed light on any such relationship, milk chocolate is subjected to multiple (6, 12 and 24) temperature cycles (each from 25 to 27 1C and 25 1C over 2 h). Results show that following many cycles, there is crystal growth around some pores, but that the pores themselves are not appreciably altered. This suggests that, under these experimental conditions, they are not directly involved in bloom mediation or lique?ed fat transport in milk chocolate. r 2005 Published by Elsevier Ltd. on behalf of Swiss Society of Food Science and Technology. Keywords: Milk chocolate; Atomic force microscopy; Pore; Pits; Fat crystals; Crystal growth; Bloom formation 1. Introduction From a materials science perspective, milk chocolate is a complex substance produced from numerous ingredients using many processing steps. The organoleptic attributes of milk chocolate are