Influence of process time of colloidal systems properties for use in chocolate products

• Grant number: 11/06221-3
• Support Opportunities: Scholarships abroad - Research
• Start date: June 12, 2011
• End date: August 11, 2011
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Suzana Caetano da Silva Lannes
• Grantee: Suzana Caetano da Silva Lannes
• Host Investigator: Patrizia Perego
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Institution abroad: Università degli Studi di Genova, Italy

Abstract

Chocolate is a delicacy that has been consumed for over three millennia. The native population of Central America, originally consumed in the form of a spicy, frothy drink, but the improvements in the processing of cocoa, made between 1847 and 1879, currently the cocoa is consumed as chocolate bars or derivatives such as filled chocolates. The chocolate bars are basically a mixture of cocoa liquor (or cocoa mass), cocoa butter, sugar and emulsifiers (eg soy lecithin). The capa-carrageenan gum is a hydrocolloid widely used in baking, when mixed in the presence of proteins may interact with this hydrophobic interactions, hydrogen bonding and electrostatically, leading to a synergistic effect. In order to improve the foam stability in their formulations, mousses sugar or other systems - such as protein or marshmallow meringues are typically formulated with proteins and more usually albumin. The rheological behavior of foams can be determined as the dispersed phase resists deformation or coalescence. The rheological properties of protein-polysaccharide coacervates have been studied in complex systems emulsified. The objective is to present a study of the stability of foams made with albumin in the presence of carrageen an at pH 4. (AU)