INFLUENCE OF FAT CONTENT ON RHEOLOGICAL PROPERTIES OF MOLTEN ICE CREAM COMPOUND COATINGS AND THICKNESS OF SOLIDIFIED PRODUCTS

DORRA GHORBEL1,4, NAZIHA BARBOUCHE1*, HATHEM RIAHI1*, AHMED BRAHAM2 and HAMADI ATTIA3
1

INSAT, Dpartement de Gnie Biologique et Chimique Centre Urbain Nord B.P. 676, 1080, Tunis, Cedex, Tunisia

INSAT, Dpartement de Gnie Physique et Instrumentation Tunis, Tunisia

3

ENIS, Unit dAnalyses Alimentaires BPW 3038 Sfax, Tunisia

Accepted for Publication August 27, 2008

ABSTRACT Flow properties of nine ice cream compound coatings having different total fat contents were studied with the coaxial geometry in the shear rate range 5201,200/s. The resulting rheograms were best t by the CassonSteiner model, with good values of the coefcient of determination (R2). These coatings were used in the melt state to enrobe ice cream bars by means of an electro-pneumatic system used in lab-scale to reproduce industrial conditions (controlled dipping rate and time). Fat content was seen to determine signicantly the coating ow properties and its solidication characteristics. The plastic viscosity and the yield stress were well correlated to the coating thickness and the draining time, which would aid to a better control of the coating process in industry.
jfpe_342 144..159

PRACTICAL APPLICATIONS In the food industry, the achievement of the formulation step in product development needs a good understanding of the techno-functional properties of the ingredients employed. Important quantities of vegetable fats play a part
* Authors contributed equally to this article. 4 Corresponding author. TEL: +21671703717; FAX: +21671704329; EMAIL: Dorra.Ghorbel@ insat.rnu.tn. Journal of Food Process Engineering 34 (2011) 144159. All Rights Reserved. Copyright the Authors Journal Compilation 2009 Wiley Periodicals, Inc. DOI: 10.1111/j.1745-4530.2008.00342.x

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in the formulation of ice cream compound coatings, but their role in the determination of the coating qualities is not well claried. The aim of this work was to evaluate the inuence of fat content on the rheological properties of ice cream compound coatings used to enrobe ice cream bars and to examine the relationships with thickness after dip coating.

INTRODUCTION In the ice cream manufacture, coatings are used in a viscous liquid state. To enrobe the ice cream bar, the latter is rst made by thrusting a short stick into the ice cream mix, freezing in the machine, and then immersing the bar in the liquid coating bath at a given temperature. The coating cost is inuenced by two important parameters, composition and thickness. The former is controlled by the use of vegetable fats (palm, copra, colza, soy, etc.) to partially or completely replace cocoa butter in formulation, and may be by the use of surface-active ingredients, like soybean lecithin or polyglycerol polyricinoleate. The latter depends on the rheological properties of the coatings, which depend largely on the coating composition (fat nature and content, particle size, etc.) and some parameters of the process (shear, temperature, etc.). Before solidication, coatings like chocolates are considered as polydisperse suspensions of very ne solid particles (cocoa, sugar, milk, etc.) in a continuous fat phase. Whereas liquid fat behaves like a Newtonian uid, molten coatings and chocolates due to their high respective solid particle concentrations behave like shear thinning thixotropic materials with yield stress (Servais et al. 2002). In the literature, different protocols were proposed to give reproducible measurements of viscosity and easy chocolate rheogram treatments (Steiner 1972; Chevalley 1975, 1991, 1999; Solstad 1983; Hogenbirk 1988; Seguine et al. 1988; Aeschlimann and Beckett 2000; Servais et al. 2004). However, poor literature is available on the solidication properties of chocolate and coatings or the rheology of these solid products to control thickness and enrobing process. The constitutive equation used to model the shear ow of chocolate has been the Casson-Steiner model (Eq. 1):

(1 + a ) =

CA

(1 + a ) 2 CA

(1)

where and s are, respectively, the shear rate (1/s) and the shear stress (Pa); a is a constant corresponding to the ratio R1/R2 (radius of the bob/radius of the

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cup of the coaxial cylinders geometry). This model allows the t of the chocolate rheograms and the determination of the Casson yield stress (sCA, Pa) and the Casson plastic viscosity (hCA, Pas). The yield stress corresponds to the minimum shear stress that begins the ow that means the transition from elastic to viscous deformation. In such a concentrated suspension, the yield stress originates from the mechanical (frictional) and chemical interactions between the solid particles when they begin to form a network. At low shear rate range, the Casson yield stress seems to depend on particleparticle interactions, the amount of small particles (that means the specic surface area; Servais et al. 2002), emulsiers, water and fat contents (Rostagno 1973; Chevalley 1975, 1991; Kleinert 1976; Musser 1980; Rector 2000; Schantz and Rohm 2005). It may be related to chocolate shape retention, inclined surface coatings, etc. (Seguine et al. 1988). The Casson plastic viscosity on the other hand corresponds to the high-shear apparent viscosity. It seems to depend on the volume fraction, shape and size distribution of particles, and the viscosity of the continuous phase, etc. (Servais et al. 2004) and to be related to pumping characteristics, coating properties and textural perception (Seguine et al. 1988). Recently, Wichchukit et al. (2005) and Karnjanolarn and McCarthy (2006) coated at plastic (acrylic) plates with molten milk chocolate and measured the coating thickness gravimetrically. They studied the inuence of some parameters like grind, emulsier type and emulsier level on coating thickness. But there is no published work, to our knowledge, studying the inuence of fat content on coating thickness solidied directly on ice cream bars, as produced in industry. The objectives of this study were to examine the inuence of fat content on coating ow properties and thickness of the solidied product. Enrobing of ice cream bars was obtained in lab-scale by means of an automatic enrobing system reproducing the dipping action that occurs in industry. The relationships between ow properties and coating thickness were examined.

MATERIALS AND METHODS Coating Preparation Nine coatings were prepared in lab-scale using the following industrial ingredients gently supplied by Nestl (Tunisia): (1) milk chocolate (MC) with 27.37% fat content and 2.78% water content (wet basis [WB]); (2) ordinary chocolate (OC) with 13.61% fat content and 1.2% water content (WB); and (3) copra oil (CO) with 86% fat content (WB).

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The nine coatings contained the same ratio MC/OC than coating C1 studied in a previous work (Ghorbel et al. 2008), this ratio was about 2.5, but contained different CO contents giving rise to the following total fat contents: 45.26; 47.50; 49.51; 50.97; 52.31; 52.95; 54.44; 55.80; and 57.05% (WB). These fat contents were chosen with respect to the enrobing properties of the molten coatings prepared, giving apparently homogenous layers of solid coatings. A technological procedure was followed to prepare the coatings in the laboratory. It consisted of the melting of the CO at 60C in a hermetic bottle (of 250 mL for viscosity measurements and 750 mL for lab-scale enrobing), and then the incorporation of chocolate powders under stirring and heating (20 min/60C). The mixture was then put in a second bath at 40C and stirring was continued until the temperature reached 40C. Viscosity measurements and enrobing were done immediately after coating preparation. Moisture and Fat Content Measurements Moisture content of the chocolates was determined by drying off the chocolate powders at 100102C during 24 h (International Ofce of Cocoa, Chocolate and Confectionery [IOCCC] standard method N3-1952). Data were expressed in a wet basis (total water/wet weight). Fat content was determined using the Soxhlet method. Fat was extracted from the ingredients by its dissolution in the petroleum ether. The latter was then evaporated (cyclic evaporations and condensations of the petroleum ether during approximately 6 hours) using a rotary vacuum evaporator (Bibby) and a water bath (RE100B, Bibby). The solvent was then dried off in hot air (7080C) until constant mass. Data were also expressed in a wet basis (total fat/wet weight). Ice Cream Preparation Ice cream was prepared in the laboratory from commercial powder Alsa and natural milk. After mixing, 35 mL of the mix was poured into a plastic mould, a wood bar was xed on the mould cover and thrust in the mix was operated manually. The mixture was allowed to freeze for 3 h at -20C. After freezing, the mould was plunged into hot water (100C) for one second to insure the ice cream bar taking off without altering the brightness and the integrity of the ice cream surface and immediately used for coating as described below. Enrobing System In order to coat the ice cream bars in a reproducible manner (controlled dipping rate and dipping time in the coating bath) in the lab-scale, an automatic enrobing system was constructed (Fig. 1) made of the following elements:

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Electro-pneumatic system

Jack

Ice cream bar Coating bath Heating system

FIG. 1. PHOTOGRAPHY OF THE ELECTRO-PNEUMATIC ENROBING SYSTEM USED IN THE LABORATORY SHOWING AN ICE CREAM BAR FIXED BY ITS SHORT STICK TO IMMERSE IN THE COATING BATH AT A FIXED TEMPERATURE

(1) a pneumatic jack with double effect, increasing and decreasing; (2) a nano-automaton (TSX) communicating with PL7-07 coded text; and (3) a console FTX 17/20 used to transfer the control program. A clip was raised on the jack to catch the ice cream bar when carried toward an up-and-down movement. Air pressure was about 1 bar, which gave a jack speed of 0.1 m/s. When the control program was carried out, the ice cream bar was put into contact with the molten coating under controlled conditions (rate of motion and contact time). The temperature of the molten coating was controlled with a regulated hot plate. Draining Time and Coating Thickness Measurements Ice cream bars were enrobed in lab-scale by each of the nine coatings (45.2657.05% fat contents) at 40C. The ice cream bars were coated until 50 mm height (Fig. 2). Three ice cream bars were prepared for each coating formula. Draining time (s) was determined on each ice cream bar prepared. It corresponded to the time spent between the withdrawal of the ice cream bar

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Flat surface

FIG. 2. EXAMPLE OF AN ICE CREAM BAR COATED

from the coating bath (when it reached the topmost position) and the ow of the latest coating drop. The draining time was measured manually with a chronometer. Coating thickness (mm) was measured after solidication and freezing (-20C/2 h) using a calliper rule (0.02 mm-precision). Measurements were made in the freezer to avoid coating melting, at the at coating surface to insure repeatability of the results (Fig. 2). Five measurements were made by ice cream bar (n = 15). Rheological Characterization A rotating viscometer Rheometric RM180 (Rheomat, France), equipped with the coaxial cylinders geometry was used to assess the ow properties of the nine molten coatings. Measurements were carried out in the steady shear regime, between 520 and 1,200/s. A shear rate cycle was applied during 7 min (increased and then decreased strain rates) to allow for estimation of the time-dependency of the coatings (thixotropic behavior). The samples were placed in the measuring device immediately after preparation (40C). The bob and the cup used had 24 and 26.03 mm diameter, respectively, giving a ratio R1/R2 = 0.92. The regulation of temperature during rheological measurements was obtained using a circulator bath (Julabo, Labortechnik GmbH, Germany). The data were plotted as rheograms, which are shear stress (or apparent viscosity = shear stress/shear rate) versus shear rate curves. Statistical Analysis A two-way analysis of variance (ANOVA) was performed on the apparent viscosity data obtained at height different shear rates (520; 617; 714; 811; 909; 1,006; 1,103 and 1,200/s) to determine whether statistically signicant differences occurred among means. All differences considered as signicant are at least P < 0.05 or experimentally determined Fishers F greater than the

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0.20 0.18

Apparent viscosity (Pa.s)

0.16 0.14 0.12 0.10 0.08 0.06 500 600 700 800 900 1000 1100 1200 1300

Shear rate (s -1 )
FIG. 3. EXAMPLES OF FLOW CURVES OBTAINED WITH COATING AT () 45.26 AND () 57.05% (WB) FAT CONTENT. FOR CLARITY, ONLY FIVE POINTS ARE SHOWN BY CURVE

theoretical one. The effects of two factors were analyzed by means of ANOVA test: shear stress and fat content. Firstly, ANOVA was applied between 45.26 and 54.44% fat content. Secondly, ANOVA was performed between 54.44 and 57.05% fat content. The analysis of variance was carried out with the statistical software SPSS 13.0 (on PC; SPSS Inc., Chicago, IL). RESULTS AND DISCUSSION Effect of Fat Content on Flow Properties The inuence of fat content on the ow properties of the nine molten coatings was studied by means of ramp-up and ramp-down ow curve measurements. Results showed shear-thinning thixotropic behavior of the molten coatings for shear rates between 520 and 1,200/s and fat contents between 45.26 and 54.44% (seven coatings). For greater fat contents (until 57.05%), ow properties in the same shear rate range were approximately Newtonian and gave signicantly similar apparent viscosities (P > 0.05). Examples of rheograms obtained with the highest and the lowest fat contents are given in Fig. 3. Shear-thinning thixotropic behavior of chocolates and coatings were previously reported (Steiner 1972; Chevalley 1975; Solstad 1983; Hogenbirk

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1988; Servais et al. 2004). The shear-thinning behavior of a liquid is attributed to the decrease of the apparent viscosity when the shear rate increases. When it is accompanied by a time-dependency of the ow behavior (viscosity decreases with time for a given shear rate or the presence of hysteresis in the apparent viscosity [or shear stress] versus shear rate curve when increasing and subsequent decreasing shear rates are applied), scientists suspect the presence of thixotropy. This rheological behavior is observed when the internal structure of the material is disturbed by the ow-induced shear stresses and then gradually recovered when stress is removed (Barnes et al. 1989). In the case of molten chocolates and coatings, at rest, short-range polar interactions maintain the small solid particles (sugar, milk and cocoa) in contact in the form of aggregates or network (structure). When a shear rate is applied, these aggregates would disrupt, diminish in size and then viscosity decreases (Servais et al. 2004). Newtonian behavior (i.e., independence of viscosity on the shear rate at given temperature and pressure) observed at high CO contents was due to excess of the continuous fat phase. This latter behaves like a Newtonian liquid. When fat content increased, the concentration of solid particles decreased, which decreased the particles volume fraction and the hydrodynamic forces involved; thus, the viscosity decreased and became independent of the shear rate. Figure 4 shows the inuence of fat content on the apparent viscosity at different shear rates. Until 54.44% fat content, the apparent viscosity decreased linearly when the fat content increased. Coefcients of determination (R2) were in all cases 0.99. Greater fat contents gave signicantly similar apparent viscosities (0.08 Pas), independent of the shear rate. A two-way ANOVA on the factors shear rate and fat content applied to the apparent viscosity obtained for fat contents between 45.26 and 54.44% (in the range of decreased apparent viscosity with fat content, which corresponded to shear-thinning thixotropic behavior of the coatings) showed that both factors had signicant effect on the rheological property measured (Table 1), but fat content had the greatest effect (greater Fishers F). These ANOVA results were highly signicant (P < 0.0001). Interactions between the two factors (X1*X2) were nonsignicant. A second ANOVA on the same factors applied to the apparent viscosity obtained for fat contents between 54.44 and 57.05% (in the range of constant viscosity with fat content, which corresponded to Newtonian behavior of the coatings) conrmed the Newtonian behavior (no signicant effect of the factor shear rate) and showed a small effect of the fat content compared to that obtained previously (Table 1). Interactions between the two factors (X1*X2) were also nonsignicant. Flow curves determined at increasing strain rates were best t by the Casson-Steiner relationship (Eq. 1, Fig. 5). Coefcients of determination (R2)

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0.2 0.18

Apparent viscosity (Pa.s)

0.16 0.14 0.12 0.1 0.08 0.06 44 46 48 50 52 54 56 58

Fat content (%, WB)

FIG. 4. APPARENT VISCOSITY VERSUS FAT CONTENT AT SIX SHEAR RATES: () 520; ( ) 617; () 714; () 811; () 1,006 AND () 1,200/s

TABLE 1. ANOVA RESULTS ON THE FACTORS X1 = SHEAR RATE AND X2 = FAT CONTENT FOR THE APPARENT VISCOSITY (RISK OF 5%) Fat content range Factor: X1 X2 X1*X2 45.2654.44% F 18.01 752.78 0.45 P ** ** 0.998 Critical F 2.09 2.18 1.49 54.4457.05% F 0.98 5.44 0.39 P 0.46 * 0.971 Critical F 2.21 3.19 1.90

* P < 0.01; ** P < 0.0001.

were in all cases equal to 1.00. The yield stress and the plastic viscosity were calculated for the seven coatings (from 45.26 to 54.44% fat content) that gave thixotropic behavior in the shear rate range 5201,200/s. Figure 6 shows the inuence of fat content on both rheological parameters. Whereas the plastic viscosity decreased from 45.26 to 54.44% fat content, the yield stress remained constant from 45.26 to 47.50% and then decreased signicantly until 54.44%. The decrease of hCA and sCA when fat content increased would be explained by the increase of uidity and the decrease of frictions between solid

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14

12

(Pa)
1/2

10

22

24

26

. 1/2

28

30

32

(s )

-1

FIG. 5. CASSON RHEOGRAMS OBTAINED AT () 45.26, () 47.50, ( ) 49.51, (D) 50.97, () 52.31, () 52.95 AND () 54.44% (WB) FAT CONTENT For clarity, only six points are shown by curve.

particles, respectively. Linear regressions were determined for hCA (from 45.26 to 54.44% fat content) and sCA (from 47.50 to 54.44% fat content) (Table 2). Chevalley (1999) studied the effect of fat content on the ow properties on molten chocolate. He showed that, when fat content increased from 28 to 34%, hCA decreased considerably, but when fat content increased from 34 to 36%, hCA remained constant; sCA recorded an important decrease when fat content increased from 28 to 36%. To our knowledge, no literature is available on the ow properties of molten coatings at higher fat contents used in the manufacture of ice cream bars. Effect of Fat Content on Draining Time and Thickness Both the coatings draining time and thickness were drawn in front of the total fat content (Figs. 7 and 8). As fat content increased, draining time gave similar values until 49.51% fat content and then increased following a polynomial relationship (Table 3) but coating thickness decreased in a linear way (Table 2). Draining time as measured here did not explain the increase of thickness when fat content decreased from 49.51 to 45.26%. Consequently, at high viscosities draining time did not illustrate coating solidication. For

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0.13 3.5 0.12 3 0.11 0.1 0.09 0.08 0.07 0.06 0.05 44 2.5

(Pa.s)

(Pa)

2 1.5 1 0.5 0 46 48 50 52 54 56

CA

CA

Fat content (%, WB)

FIG. 6. CASSON PLASTIC VISCOSITY ( ) AND CASSON YIELD STRESS () VERSUS FAT CONTENT (FAT CONTENT RANGE CORRESPONDING TO SHEAR-THINNING THIXOTROPIC BEHAVIOR) Error bars correspond to standard deviations (n = 3).

TABLE 2. COEFFICIENTS OF LINEAR REGRESSIONS (Y = M0 + M1X) Curve hCA versus fat content sCA versus fat content hCA versus sCA Thickness versus fat content Thickness versus sCA Thickness versus hCA M0 0.4 21.2 0.04 3.7 0.53 0.16 M1 -0.006 -0.38 0.018 -0.06 0.16 8.8 R2 0.99 0.97 0.92 0.98 0.90 0.96

higher fat contents, draining time increased due to the increase of uidity of the coatings, causing the decrease of thickness. Even so, both draining time and thickness were correlated together in the same fat content range by means of a polynomial regression (Table 3). The ow of the latest coating drop would then accompany the solidication of the mass but in a specic fat content range, especially in the case of ice cream enrobing due to the very low temperatures involved in the tests.

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13 12 11

Draining time (s)

10 9 8 7 6 44

46

48

50

52

54

56

Fat content (%, WB)

FIG. 7. DRAINING TIME VERSUS FAT CONTENT (COATINGS OF FIG. 6) Error bars correspond to standard deviations (n = 3).

Correlations with Rheological Parameters As the plastic viscosity and the yield stress were linearly correlated to the fat content, we should be awaiting for a polynomial relationship between the draining time and the rheological parameters and a linear one between the coating thickness and the same rheological parameters. Figures 9 and 10 present these curve ts. The draining time was well correlated (Table 3) to the yield stress and the plastic viscosity except for 45.26, 47.50 and 49.51% fat content because it gave constant values (8.33 s). The coating thickness was also well correlated (Table 2) to the rheological parameters, it increased linearly when the yield stress and the plastic viscosity increased. We can then estimate the thickness of the ice cream coating from ow measurements, at least in the fat content and the shear rate ranges studied here. The newest recommendation of the IOCCC is to measure viscosity between 2/s and 50/s in 7 min with the coaxial cylinders geometry after a pre-shear at 5/s during 5 min. According to Servais et al. (2004), shearing at a relatively high shear rate like 50/s might provide results that are not representative of the actual chocolate structure constituted of unstable aggregates. These latter would be subjected to rupture/formation kinetics due to shear in steady state conditions. The authors proposed to use the stress at 5/s rather than

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1.3 1.2 1.1

Thickness (mm)

1 0.9 0.8 0.7 0.6 0.5 44

46

48

50

52

54

56

Fat content (%, WB)

FIG. 8. THICKNESS VERSUS FAT CONTENT (COATINGS OF FIG. 6) Error bars correspond to standard deviations (n = 15).

TABLE 3. COEFFICIENTS OF POLYNOMIAL REGRESSIONS (Y = M0 + M1X + M2X2 + M3X3) Curve Draining time versus fat content Thickness versus draining time Draining time versus sCA Draining time versus hCA M0 215.1 196.6 13.6 35.6 M1 -8.4 -61.5 -4.5 -666.7 M2 0.09 6.4 0.9 4,083.1 M3 0 -0.22 0 0 R2 0.99 0.81 0.97 0.97

the Casson yield value calculated at low shear rate range giving a better regression coefcient. At 5/s, chocolate structure would be in an intermediate state between structure at rest and a structure made of small aggregates at a relatively high shear rate (50/s) (Servais et al. 2004). These hypotheses based on the aggregation theory would not exclude the use of high shear rates when characterizing molten chocolates or coatings since they provide thixotropic shear thinning behavior. Each structural state condition would probably express specic properties but correlations between them would be examined to insure acceptable characterizations. Unfortunately, factory grade viscometers are in some cases high shear rate range applied; thus, the IOCCC recommendation cannot be applied. We showed here that even when viscosity

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11

1.3 1.2 1.1

10.5

10

Draining time (s)

Thickness (mm)

1 9.5 0.9 9 0.8 8.5 0.7 0.6 0.5 1 1.5 2

CA

7.5 0.5

2.5

3.5

(Pa)
FIG. 9. DRAINING TIME ( ) AND THICKNESS () VERSUS CASSON YIELD STRESS (COATINGS OF FIG. 6)

measurements were carried out over a high shear rates range, good correlations could be observed between rheological and technological parameters, preventing quality deciencies in the manufacturing products.

CONCLUSIONS It was experimentally demonstrated that the coating fat content inuences signicantly its ow properties and solidication characteristics. The apparent viscosity, the Casson yield stress and the Casson plastic viscosity were well correlated to the fat content in the shear rate range 5201,200/s. Good correlations were also observed between these rheological parameters and draining time and coating thickness. A decrease of the draining time was related to an increase of the Casson yield stress and the Casson plastic viscosity by polynomial regressions, whereas a decrease of coating thickness was related to a decrease of both Casson parameters by linear regressions. The manufacturer can then predict the thickness of the ice cream coating from ow measurements, at least in the fat content and the shear rate ranges studied in this paper.

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12

1.3 1.2

11 1.1

Draining time (s)

Thickness (mm)

10

1 0.9

0.8 0.7

8 0.6 7 0.05 0.5 0.13

0.06

0.07

0.08

0.09

0.1

0.11

0.12

(Pa.s)
CA

FIG. 10. DRAINING TIME ( ) AND THICKNESS () VERSUS CASSON PLASTIC VISCOSITY (COATINGS OF FIG. 6)

ACKNOWLEDGMENTS Pr Abdelkader Cherif (ESIAT, Tunisia) and Mr. Samy Ben Assa (NestlTunisia) are gratefully acknowledged. REFERENCES AESCHLIMANN, J.M. and BECKETT, S.T. 2000. International interlaboratory trials to determinate the factors affecting the measurement of chocolate viscosity. J. Texture Stud. 31, 541576. BARNES, H., HUTTON, J. and WALTERS, K. 1989. An Introduction to Rheology, pp. 1135. Elsevier, Amsterdam, New York. CHEVALLEY, J. 1975. Rheology of chocolate. J. Texture Stud. 6, 177196. CHEVALLEY, J. 1991. An adaptation of the Casson equation for the rheology of chocolate. J. Texture Stud. 22, 219229. CHEVALLEY, J. 1999. Chocolate ow properties. In: Industrial Chocolate Manufacture and Use (S.T. Beckett, ed.) pp. 182200, Blackwell Science, York, UK.

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GHORBEL, D., DOUIRI, I., ATTIA, H. and TRIGUI, M. 2008. Use of mixture design and ow characteristics to formulate ice cream compound coatings. J. Food Process Eng. (accepted). HOGENBIRK, G. 1988. Viscosity and yield value for chocolate and coatings. What they mean and how to inuence them. Confect. Prod. 8, 456478. KARNJANOLARN, R. and MCCARTHY, K.L. 2006. Rheology of different formulations of milk chocolate and the effect on coating thickness. J. Texture Stud. 37, 668680. KLEINERT, J. 1976. Rheology of chocolate. In: Rheology and Texture in Food Quality, pp. 445473, The Avi Publishing Company Inc., Westport, CT. MUSSER, J.C. 1980. The use of monoglycerides in chocolate and confectionery coatings. Manuf. Confect. 60, 6980. RECTOR, D. 2000. Chocolate-controlling the ow. Manuf. Confect. 80, 6370. ROSTAGNO, W. 1973. Rheological properties of chocolate. Dechema Monographien. 77, 283293. SCHANTZ, B. and ROHM, H. 2005. Inuence of lecithin-PGPR blends on the rheological properties of chocolate. Lebensm.-Wiss. u.-Technol. 38, 4145. SEGUINE, E., MINSON, E., SOLSTAD, O., PIEPER, W., MARTIN, R., ROBBINS, J.W., CHRISTIE, S., BRUKER, C. and BENSON, R. 1988. Method for determination of Casson value and plastic viscosity for chocolate. Manuf. Confect. 68, 7275. SERVAIS, C., JONES, R. and ROBERTS, I. 2002. The inuence of particle size distribution on the processing of food. J. Food Eng. 51, 201208. SERVAIS, C., RANC, H. and ROBERTS, I.D. 2004. Determination of chocolate viscosity. J. Texture Stud. 34, 467497. SOLSTAD, O. 1983. Viscosity properties of chocolate. Manuf. Confect. 63, 4142. STEINER, E.H. 1972. Melted chocolate: measuring its viscosity. Manuf. Confect. 52, 2428. WICHCHUKIT, S., MCCARTHY, M.J. and MCCARTHY, K.L. 2005. Flow behavior of milk chocolate melt and the application to coating ow. J. Food Sci. 70, E165E171.