Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity)

Abstract

Flow behaviour and viscoelastic properties at three different temperatures (20, 45 and 70 °C) of cocoa filling creams have been studied. These creams were composed of cocoa, starch, sugar, skimmed milk powder and non-digestible cellulose ether emulsions as fat source. Two types of methylcelluloses, MC, and two types of hydroxypropyl methylcelluloses, HPMC, with different chemical substitution degrees were employed. Results showed important differences in zero shear viscosity and shear thinning character at room temperature, due to the different internal structure revealed by the viscoelastic moduli spectra. Temperature sweeps of storage modulus showed different temperature gelation depending on the chemical substitution of the cellulose ethers. At 45 °C, both MC were already gelified and the behaviour of A4M and MX creams became quite similar, with significant differences respect to HPMC creams. However, once HPMC were also gelled at 70 °C all the creams had analogous characteristics both in flow and viscoelastic behaviour. The knowledge of the thermorheological properties of these cocoa creams could be an interesting and useful tool in industrial filling processes, such as pastry or confectionary, where they could be applied.