In a multi-component chocolate product, oil migration, from high oil content filling into chocolate, is one of the major contributors to the product quality loss. Among various parameters influencing oil diffusivity, cocoa butter is studied intensively. Studies have shown that the rate of oil transportion in cocoa butter is affected by its composition, the way that it is crystallized, and also the storage conditions. To model and study effects of cocoa butter type and processing conditions on oil migration, five different cocoa butter samples were studied in this work. Samples' chemical compositions in addition to their structural properties were analyzed to understand and compare oil migrations in the networks. Crystallized cocoa butter samples were placed in contact with a cream as a source of liquid oil. Using Magnetic Resonance Imaging, the movement of liquid oil into samples was investigated. The effects of minor differences in the cocoa butter chemical compositions on oil migrations rate are shown clearly. The highest effective diffusion coefficient was observed in the sample with the higher unsaturated fatty acids and phospholipids content. Although shearing at 250 s^− 1 delayed oil migration in all the samples and a significantly lower diffusion coefficient was observed in the dynamic samples, the effects of chemical composition were still dominant. This study successfully highlighted that even minor differences in cocoa butter composition affect the network mass transfer phenomenon dramatically and that it is not easy to diminish these possessions by just crystallization processes.

在多组分巧克力产品中，从高含油量填充到巧克力中的油迁移是导致产品质量下降的主要因素之一。在影响油扩散性的各种参数中，对可可脂进行了深入研究。研究表明，可可脂中油的运输速度受其组成，其结晶方式以及储存条件的影响。为了建模和研究可可脂类型和加工条件对油迁移的影响，在这项工作中研究了五个不同的可可脂样品。分析了样品的化学组成及其结构特性，以了解和比较油在网络中的运移。将结晶的可可脂样品与作为液体油来源的奶油接触。使用磁共振成像，研究了液态油进入样品的运动。清楚显示了可可脂化学成分的微小差异对油迁移速率的影响。在具有较高不饱和脂肪酸和磷脂含量的样品中观察到最高的有效扩散系数。虽然在250 s剪切^{− 1个}样品在所有样品中均延迟了油的迁移，在动态样品中观察到的扩散系数明显降低，化学成分的影响仍然占主导地位。这项研究成功地强调了，即使可可脂成分之间的微小差异也会极大地影响网络的传质现象，并且仅通过结晶过程来减少这些资产并不容易。