Research Progress of Frost in Chocolate

doi:10.7506/spkx1002-6630-201105066

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 301-305.doi: 10.7506/spkx1002-6630-201105066

• Reviews • Previous Articles Next Articles

Research Progress of Frost in Chocolate

WANG Feng-yan1，WANG Xing-guo1，TAO Guan-jun2，ZHOU Sheng-li3，JIN Qing-zhe1，LIU Yuan-fa1,*

1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
3. Eastocean Oils and Grains Industries Co. Ltd., Zhangjiagang 215634, China

Received:2010-06-23 Revised:2011-01-18 Online:2011-03-15 Published:2011-03-03
Contact: WANG Feng-yan1 E-mail:wfs1013@126.com

Abstract

Abstract: Frost in chocolate can result in the decrease of product quality, which is a worldwide problem in the confectionery industry. The mechanisms of frost in chocolate are varied as the change of matrix oil types. In this article, the effects of matrix oil compositions, processing conditions and storage conditions on frost in chocolate have been discussed. Meanwhile, the possible mechanisms of frost in chocolate have been summarized. Moreover, the corresponding strategies for attenuating the formation of frost in chocolate have also been proposed. All of these investigations will provide a theoretical guidance for chocolate production.

Key words: chocolate, frost, mechanism, research approach, improvement

CLC Number:

TS225.6

WANG Feng-yan1，WANG Xing-guo1，TAO Guan-jun2，ZHOU Sheng-li3，JIN Qing-zhe1，LIU Yuan-fa1,*. Research Progress of Frost in Chocolate[J]. FOOD SCIENCE, 2011, 32(5 ): 301-305.

[1]	LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e. Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast [J]. FOOD SCIENCE, 2021, 42(9): 31-38.
[2]	XUE Hongkun, TAN Jiaqi, LI Qian, TANG Jintian. Procyanidin B2-Induced Apoptosis in MCF-7 Cells and Its Mechanism [J]. FOOD SCIENCE, 2021, 42(9): 91-99.
[3]	LU Mintao, REN Tingyuan, YANG Jian, LU Longfa, QIN Likang. Effect of the Essential Oil from the Ripe Fruit Pericarp of Zanthoxylum bungeanum Maxim. on Glucose Metabolism in Diabetic Mice Induced by Streptozotocin [J]. FOOD SCIENCE, 2021, 42(9): 115-122.
[4]	HAN Yu, HU Yingying, HE Jinglei, WANG Hui, CHEN Qian, QIN Ligang. Progress in Understanding the Inhibitory Mechanism of Plant Extracts on Advanced Glycation End Products [J]. FOOD SCIENCE, 2021, 42(9): 233-240.
[5]	LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang. Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(9): 283-292.
[6]	CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun. A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety [J]. FOOD SCIENCE, 2021, 42(9): 328-335.
[7]	GUO Juan, ZHANG Jin, WANG Jiamin, ZHU Quanshan. Natural Antibacterial Agents and Their Application in Food Packaging: A Review [J]. FOOD SCIENCE, 2021, 42(9): 336-346.
[8]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[9]	WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia. Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review [J]. FOOD SCIENCE, 2021, 42(7): 275-282.
[10]	NING Yawei, HOU Linlin, LI Mingrui, YANG Zheng, MA Mengge, WANG Zhixin, WANG Shijie, JIA Yingmin. Dual-Target Antibacterial Mechanism of Phenyllactic Acid against Pseudomonas fluorescens Based on Cell Membrane and DNA Damage [J]. FOOD SCIENCE, 2021, 42(7): 60-67.
[11]	YANG Zhongmin, SHEN Yihong, HUANG Xianzhi, WANG Zuwen, DING Xiaowen. Improvement Effect of Mulberry Leaf Alkaloids on Abnormal Glucose and Lipid Metabolism and Liver Injury Induced by Oxidative Stress in Mice [J]. FOOD SCIENCE, 2021, 42(7): 156-161.
[12]	NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng. Progress in Research on Microbial Inulosucrase and Its Applications in Foods [J]. FOOD SCIENCE, 2021, 42(7): 260-266.
[13]	LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi. Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor [J]. FOOD SCIENCE, 2021, 42(6): 31-38.
[14]	ZHONG Qiang, DONG Chunhui, HUANG Zhibo, BAO Luying, XIA Xiufang. Recent Progress in the Preservation Mechanism of Acidic Electrolyzed Water and Its Application in the Preservation of Aquatic Products [J]. FOOD SCIENCE, 2021, 42(5): 288-295.
[15]	ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou. Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(5): 296-304.

Research Progress of Frost in Chocolate

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments