Confections such as chocolate and biscuit fillings are composed of a continuous fat phase that contains dispersed nonfat ingredients such as sugar and cocoa powder. Research on fat crystallization and rheology in confections often extrapolates crystallization and textural properties from bulk to mixed systems while overlooking the important role of composition or particle interactions. For example, in chocolate processing the fat phase aids dispersed phase lubrication and fluidity whereas the dispersed particles assist in fat crystallization by providing many nucleation sites. In confections with a high dispersed phase volume fraction, fat crystallization may be hindered due to reduced triacyglycerol mobility, confinement, and increased tortuosity. This is further complicated in systems with slow crystallizing fats such as palm oil whose crystallization is exceptionally sensitive to composition and processing. This review breaks down the physical chemistry of fat-based confections and discusses the impact of different nonfat ingredients towards fat crystallization and rheology. The behavior of palm oil is further highlighted as it is becoming increasingly popular as a confectionery ingredient. Lastly, ingredient-ingredient interactions and their role in fat crystallization are described along with force spectroscopy as a novel tool to characterize such phenomena. Force spectroscopy utilizes atomic force microscopy to measure intermolecular forces as a function of distance but remains largely unexplored in the area of food science.

中文翻译：

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脱脂成分对糖果中脂肪结晶的作用

糖果（例如巧克力和饼干馅）由连续的脂肪相组成，其中包含分散的脱脂成分，例如糖和可可粉。对糖食中脂肪结晶和流变学的研究通常将结晶和质地特性从整体系统推论到混合系统，同时忽略了组成或颗粒相互作用的重要作用。例如，在巧克力加工中，脂肪相有助于分散相的润滑和流动性，而分散的颗粒通过提供许多成核位点而有助于脂肪结晶。在具有高分散相体积分数的糖食中，由于三甘油甘油的流动性降低，限制和曲折度增加，可能会阻碍脂肪结晶。在具有缓慢结晶的脂肪（例如棕榈油）的系统中，这变得更加复杂，其结晶对组成和加工异常敏感。这篇评论打破了基于脂肪的糖果的物理化学，并讨论了不同脱脂成分对脂肪结晶和流变学的影响。随着棕榈油作为糖果成分越来越受欢迎，其行为得到了进一步的强调。最后，成分-成分相互作用及其在脂肪结晶中的作用与力谱一起被描述为表征这种现象的新型工具。力谱法利用原子力显微镜来测量分子间力随距离的变化，但在食品科学领域仍未得到很好的研究。