Frictional behaviour of molten chocolate as a function of fat content. Issue 6 (25th February 2021)

• Record Type: Journal Article
• Authors: Rodrigues, Sophia A.; Shewan, Heather M.; Xu, Yuan; Selway, Nichola; Stokes, Jason R.
• Is Part Of: Food & function. Volume 12:Issue 6(2021)
• Page Start: 2457
• Page End: 2467
• Publication Date: 2021-02-25
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/d0fo03378b
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Stribeck measurements of molten chocolate as a function of decreasing solid content (w/w) between soft contacts reveal deviations from the 'typical' curve result from shear-thinning behaviour and particle exclusion. Abstract : Soft tribology is used to probe the lubrication behaviour of molten chocolate between soft contacts, analogous to in-mouth interactions between the tongue and palate. Molten chocolate is a concentrated suspension of solid particles (sugar, cocoa and milk solids) in cocoa butter. We hypothesise that the complex frictional behaviour of molten chocolate depends on its particulate nature and thus solid volume fraction (sugar & cocoa solids/fat content). In this work, we assess the properties of molten chocolate as a function of fat content by diluting milk chocolate containing 26, 27 and 29% fat with cocoa butter. The tribological behaviour of molten chocolate deviates notably from the typical Stribeck curve of Newtonian fluids. Additional transitions are observed in mixed and elastohydrodynamic lubrication which are respectively attributed to the effect of shear-thinning rheology ( i.e. breakdown of aggregates) and the selective entrainment or exclusion of particles depending on interfacial gap height. These transitions are more pronounced in chocolate of high solid fraction, and correlate with the influence of particle aggregation on rheology. In addition, we assess oral lubrication by preparing model chocolate boluses with aqueous buffer, which produces a ternary system of oil droplets and insoluble cocoa solids dispersed within a continuous aqueous phase. The frictional behaviour of chocolate boluses is determined by the viscosity ratio between cocoa butter and aqueous phase, in agreement with previous findings for oil-in-water emulsions. We provide a conceptual model to interpret how fat content influences the oral lubrication and mouthfeel of chocolate during consumption.