VISUALIZATION OF LIQUID TRIACYLGLYCEROL MIGRATION IN CHOCOLATE BY MAGNETIC-RESONANCE-IMAGING

This study has demonstrated that magnetic resonance imaging can be use d to visualise the migration of liquid triacylglycerols in composite c hocolate confectionery. Migration was observed between a layer of haze lnut oil filling (oil + icing sugar) and a layer of dark chocolate use d as a model of composite chocolate confectionery products. In additio n, low-resolution nuclear magnetic resonance measurements of the solid fat content (%) were also made. Substantial differences were observed between the migration profiles at 19 and 28 degrees C, and in the dis tribution of liquid triacylglycerols across the chocolate layer after migration. It is suggested that the mechanism of migration involves bo th diffusion of the liquid triacylglycerols and capillary attraction o f the hazelnut oil into the chocolate matrix.