Abstract
A sandwich type confectionery product is made with a soft filling and a chocolate coating. The fats used for these two parts are generally different to provide specific organoleptic sensations. Thus, their compositions, in terms of the triacylglycerols (TAGs) profile, are different. Depending on the ambient temperature conditions, the chemical potential gradient at the interface for TAGs, and the microstructures in the bulk of two parts, the migration of TAGs is influenced. We have studied the impact of different filling recipes on the migration of specific TAGs from the filling to the coating and vice versa with a newly developed tool, referred to as lipstick method. Also, the influence of the micro-aeration of the filling on the transfer process is evaluated. Furthermore, Fick’s law of diffusion-based model is developed. The migration of TAGs as predicted by the model is compared to the experimental measurements, and limitations of the model are discussed. This approach can be used to tune the recipes of coating and filling to enhance the shelf-life stability of such products while delivering on specific liking attributes of taste.
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