Dynamics of moisture migration in structured fat as moisture barrier in food

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2014-05

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The Ohio State University

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Abstract

The migration of moisture between different phases in multi-component food systems is a great concern in the food industry because they can affect the safety, stability, and sensory attributes of food. In a food system that contains a mixture of domains with different water activity levels, moisture migrates from high to low moisture content areas, and this leads to significant changes in structure and functionality of food. For example, moisture transportation in chocolate-covered biscuits could compromise their quality, stability, and organoleptic properties. Thus, it is important to apply a barrier that can prevent moisture movements in food. The objective of this study is to evaluate the effects of crystalline size and arrangement of a thin lipid layer on water migration from ambient humidity. Since the influences of the structural properties of this barrier film on oil migration have already been documented, the hypothesis is that lower moisture migration would be observed between the food product and surrounding environment. A thin layer of three different nanostructured fat systems, including cocoa butter, interestrified soy bean oil, and interesterified hydrogenated canola oil will be manufactured under the application of thermo-mechanical conditions. As a control, all samples will be crystallized statically under similar cooling conditions without application of the external force. The samples will be placed onto a silica gel mixture that provides 95% relative humidity. The crystalized samples will be stored at 5°C, 20°C, and 30°C in desiccators with controlled relative humidity. Variations in samples moisture content will be monitored and measured during 2 months to quantify moisture diffusivity through the fat crystal network. Promising results of minimal moisture migration through structured cocoa butter film have been observed. The results of this study are applicable in the food industry to minimize water migration between the product and surrounding environment.

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Moisture migration, Lipid

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