Structure and Thermal Stability of Chocolate Grease by Middle Infrared Spectroscopy
The dove chocolate structure had been studied by middle infrared(MIR)spectroscopy.The thermal stability of dove chocolate fat was considered by the two dimensional middle infrared(2D-MIR)spectroscopy also.It was found that of dark chocolate fat(the CH3 and CH2 groups)and white chocolate fat(the CH2 group)thermal stability were relatively poor.With the increase of the measurement temperature,the structure was changed first and more prone to oxidation reaction,and while the thermal stability of milk chocolate fat was relatively better.
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