Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate

Cocoa butter replacer (CBR) was prepared by enzymatic interesterification of hydrogenated and solid fraction (SF) of tea seed oil at weight percent ratio of 30:70, using sn‐1,3 specific lipase from Thermomyces lanuginosus. Dark chocolate samples were then prepared with the prepared CBR as a replacement for 5%, 10%, 15% and 20% of cocoa butter (CB) and the effect of the replacement on hardness (as a key quality factor in chocolate) of the chocolate samples was investigated. Results showed that chocolate samples containing 5% and 10% of interesterified sample (EIS), had the closer texture to that of CB chocolate than other samples. The solid fat content (SFC) profiles also revealed that blending 10% of EIS with CB in chocolate formulation dose not affect the sharp melting point of CB. Based on the results taken from bloom formation, polymorphic structure and sensory evaluation, adding up to 10% of EIS in chocolate formulation reduces the bloom development without adverse affecting the desirable β crystal formation and sensory qualities in the chocolate samples.     

Effects of fat replacement and fibre addition on the texture,sensory acceptance and structure of sucrose‐free chocolate

Dietary fibre has been employed as a sucrose and fat replacement in chocolates and can influence the physical and sensory characteristics of the resulting product. Formulations of sucrose‐free chocolates were developed with the addition of inulin and β‐glucan concentrate as partial substitutes for cocoa butter using a mixture design. The effects of the combinations of the three ingredients provided for the design on the texture, microstructure and sensory acceptance of the chocolates were investigated. The substitution of cocoa butter for inulin or β‐glucan concentrate decreased the hardness of the chocolates. It was possible to replace 10 g of cocoa butter in a 100‐g control formulation with inulin and still maintain good acceptance, while this same substitution with β‐glucan resulted in less acceptable chocolate, with a mean score of 6.4 on a scale from 0 to 10. Scanning electron microscopy (SEM) was used to investigate the effects of fibre addition by observing the developed microstructure.     

Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

This work reviews the literature on the compositional data of vegetable fats used or proposed as alternatives to cocoa butter in chocolate and confectionery products. Cocoa butter is the only continuous phase in chocolate, thus responsible for the dispersion of all other constituents and for the physical behaviour of chocolate. Unique to cocoa butter is its brittleness at room temperature and its quick and complete melting at body temperature. There were, and are, strong efforts to replace cocoa butter in part for chocolate production for technological and economic reasons. Such cocoa butter alternatives are the so-called cocoa butter equivalents (CBEs), cocoa butter substitutes (CBSs) and cocoa butter replacers (CBRs). These are mostly mixtures of various vegetable fats (often modified) and can consist of palm and palm kernel oil, illipé fat, shea butter, sal fat and kokum butter. In addition, a large variety of other vegetable oils can be used. Their composition according to triglycerides, fatty acids, sterols and other unsaponifiable components is discussed in this report.     

Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems

The microstructure of chocolate model systems was investigated at the meso (~ 10 ??m), micro (~ 50 ??m), and macro (0.1-1 mm) scales simultaneously, to examine effect of pre-crystallization process and/or solid particle addition on the formation of a dense structure. The structure density was quantified by measuring the diffusion rate of small molecules at different length scales. At the meso scale, fluorescence recovery after photobleaching (FRAP) was utilized to quantify local diffusion rate solely in the fat phase, whereas high-performance liquid chromatography (HPLC) measurements were made to assess the global diffusion of the same molecules at the macro scale. Both techniques were used in combination with microstructure characterization using confocal laser scanning microscopy (micro scale) and supported by differential scanning calorimeter melting curves for estimating cocoa butter polymorphism. Both FRAP and HPLC analysis generated relevant information on the effect of pre-crystallization and solid particle addition on the structure density. FRAP measurements gave detailed information on microstructure heterogeneity or homogeneity in the cocoa butter, whereas HPLC clearly revealed the impact of solid particles on the structure density. Combining the two techniques revealed that a compact and homogeneous structure obtained through optimized pre-crystallization is required at all times, i.e., immediately after cooling and throughout the product's shelf life, to retard global diffusion in confectionery systems.     

Oil Migration in 2-Component Confectionery Systems

ABSTRACT:  Oil migration from high oil content centers into chocolate coatings results in product quality changes. The objective of this study was to monitor and model peanut oil migration in 2-layer systems of increasing phase complexity. Three 2-layer systems were prepared: peanut oil/cocoa butter; peanut butter paste/cocoa butter; and peanut butter paste/chocolate. Magnetic resonance imaging was used to measure liquid oil signal as a function of position over a storage time of 193 days at 25 °C. The 3 types of samples exhibited appreciably different patterns of oil migration. The peanut oil/cocoa butter samples had mass transfer typical of oil being absorbed into a liquid/solid region. The peanut butter paste/cocoa butter magnetic resonance profiles were characterized by mass transfer with a partition coefficient greater than unity. The peanut butter paste/chocolate samples exhibited a time-dependent peanut oil concentration at the interface between the chocolate and peanut butter paste. The spatial and temporal experimental data of the peanut butter paste/chocolate samples were modeled using a Fickian diffusion model, fitting for the effective diffusivity. Values of the diffusivity for the 6 chocolate formulations ranged from 1.10 to 2.01 × 10⁻¹³ m²/s, with no statistically significant differences.     

Influence of lactic acid ester on chocolate quality

Influence of concentration of emulsifier Lactem P 22 (lactic acid ester of monodiglyceride) as blooming inhibitor on the quality and fat bloom stability of laboratory made samples of chocolate was investigated. This ingredient was added during the pre-crystallization process of chocolate mass. The pre-crystallization was performed in the laboratory crystallizer modified Brabender pharinograph, where the rheological characteristics of the pre-crystallized fluid chocolate mass were measured. The experiments were performed according to the factorial plan 3² (two factors on three levels). Statistical results processing was performed according to the Response Surface Methodology. Physics characteristics of chocolate—hardness and lightness—were obtained by instrumental methods. The results has shown that Lactem P 22 improve fat bloom stability of chocolate samples but decrease sensory quality of chocolate. Better sensory quality of chocolate was achieved with combination of the crystallization promoter—Dynasan 118. The best sensory quality of chocolate has been obtained with 0.5% Dynasan 118 and 1 and 2% Lactem P 22. Samples of chocolate which was pre-crystallized on 23°C and with 3% Lactem P 22, showed the highest fat bloom stability.     

Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate

Although cocoa butter (CB) is an ideal fat for use in chocolate, it softens with heat and is not suitable for use in warm climates. CB extenders or improvers, preferably from stearic acid‐rich fats, are good candidates to increase the heat‐resistance property of CB and chocolate. In the present investigation, one such fat, kokum, is used as an improver to increase the hardness of chocolate. Kokum fat is added in various proportions replacing CB in dark and milk chocolate formulations and its effects on rheology, hardness and triglyceride composition were studied. The results revealed that up to 5% kokum fat addition by weight of the product did not significantly affect the plastic viscosity or yield stress of milk or dark chocolate. Hardness of both dark and milk chocolate increased with increase in addition of kokum fat. The solids fat content at and above 30 °C increased with increase in level of kokum fat with CB, especially at and above 15%. These physical properties are due to increase in 2‐oleodistearin triglycerides with addition of kokum fat with CB. The results revealed that kokum fat could be used up to 5% by wt of the product to increase the heat‐resistance property of chocolate so that it can be used in warm climates. Copyright © 2004 Society of Chemical Industry     

制备类可可脂原料用油的研究进展

近年来,巧克力市场逐年壮大,可可脂的需求也随之不断增加。而可可脂产量有限,加之成本较高,可可脂替代品成为学者和商家研究的热点。其中,类可可脂以其特有的优势,成为可可脂替代品中独具特色的一种。对制备类可可脂的原料用油进行了归纳总结,分别从类可可脂的制备方法、原料油脂组成及其相关研究方面对原料油脂进行了概述,从而加深对类可可脂的了解。     

Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems

The effect of major chocolate ingredients (sugar, cocoa particles and lecithin), in combination with the two pre-crystallization techniques, seeding and non-seeding, was investigated with respect to the kinetics of cocoa butter crystallisation and the resulting microstructure. Confocal laser scanning microscopy (CLSM) was used to monitor microstructural evolution under dynamic thermal conditions. DSC measurements and image analysis were also applied in order to quantify the impacts of processing and formulation on microstructure. All ingredients and pre-crystallisation techniques considered proved to have a large impact on fat crystallisation kinetics and the resulting microstructure. Seeded samples tended to form multiple nucleation sites, inducing rapid growth of a crystal network. The non-seeded samples showed an altering structure, with some domains developing large spherical crystals while in other domains a more heterogeneous microstructure resulted. Lecithin showed a remarkable impact on crystallisation kinetics in both the seeded and non-seeded samples. For the seeded samples, the effect was most noteworthy in samples containing cocoa butter and sugar, where lecithin significantly reduced the induction time. In the absence of seeds, lecithin itself acted as the nucleation site for fat crystallisation.     

可可脂代用品的研究进展

近年来，随着巧克力等食品工业的发展，可可脂的需求量越来越大，可可脂代用品的研究也蓬勃开展起来。已投入工业生产和正在研制中的可可脂代用品可分成三类：月桂酸型代可可脂，非月桂酸型代可可脂，类可可脂。它们各有其优缺点，有着广泛的应用前景。有机相酶反应新技术的进展，大大地促进了可可脂代用品特别是类可可脂的研究。     

Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GC

The detection of vegetable fats added to cocoa butters in chocolate formulations was investigated in model mixtures. Cocoa butters varying in origins, crop and treatment were analysed alone and combined at levels of 5, 10, 15 or 20% to a variety of cocoa butter equivalents. Triglyceride profiles were obtained by high resolution GC. The areas of the major triglycerides present were plotted one vs the other. The plots of percentages of specific triglycerides allowed detection of vegetable fats added to cocoa butters in these model systems, and quantification of the addition could be done down to a 5% level on a cocoa butter basis. The detection was most difficult in the case of the addition of illipe fat and the quantification could not be done below 10%. The results suggest that, in chocolate, which contains 20–25% cocoa butter, this detection system works down to 1–2%, and thus well below the proposed 5% regulatory level. ©     

EFFECTS OF CONCHING TIME AND INGREDIENTS ON PREFERENCE OF MILK CHOCOLATE

The objective of this study is to determine how the conching time and the quantity of sucrose, lecithin, cocoa butter and whole milk powder affect consumer preference for milk chocolate. Untrained panelists performed a sensory study consisting of acceptability, preference and attribute intensity. Longer conching time produced significantly smoother chocolate with smaller particle size. The longest conche times had the smallest particle size and were the most mouthcoating. There was no change in flavor with conching. The longer conche times were preferred. Panelists preferred higher sucrose levels, and increasing sucrose decreased bitterness and increased chocolate flavor. Increasing lecithin increased smoothness, but less lecithin was preferred, possibly due to off-flavors at high levels of lecithin. Increasing cocoa butter yielded softer chocolate but did not affect bitterness. Panelists preferred 10% over higher levels of cocoa butter. More milk powder produced smoother chocolate with more caramel flavor and was preferred.

PRACTICAL APPLICATIONS

The perceived quality of milk chocolate is affected by conching time, sucrose, lecithin, cocoa butter and whole milk powder. Texture was affected the most by conching, milk powder, lecithin and cocoa butter. Flavor was affected the most by milk powder and sugar. The only variable that did not affect acceptability and preference of milk chocolate was time for underconched samples. While this study did not determine the optimum conditions for milk chocolate, the most preferred and/or acceptable samples were conched for at least 12 h, had 35 to 50% sucrose, 0–0.5% lecithin, 5–10% cocoa butter and 13–30% milk powder.     

巧克力用脂肪替代品——类可可脂

<正> 巧克力产品的质量,如软硬度、口感细腻度、风味特性等,主要取决于其配料成分的质量及加工工艺的优化程度。作为巧克力产品的主要成分,可可脂和乳脂的种类及功能特性是重要的生产及质量指标。基本上,可可脂和乳脂都是取自天然的原材料,在不同的季节、产地来源所得的质量均会有所不同,要保持产品质量稳定一致,对巧克力生产商来说无疑是一项大挑战。 为了解决这个难题,食品配料及添加剂生产商一直致力于研究开发各     

糖果及巧克力专用油脂的制备探讨

可可脂(CB)是高级糖果和巧克力中使用较多的油脂,但价格昂贵、资源有限.随着油脂加工技术的发展,人们可以通过氢化、酯交换、分提等方法对油脂改性,生产天然可可脂的代用品:类可可脂(CBE)、代可可脂(CBS、CBR).     

Tempering of Chocolate in a Scraped Surface Heat Exchanger

Crystallization of dark chocolate during different tempering processes has been studied in-situ in a lab-scale Scraped Surface Heat Exchanger. The linear relationship between torque and viscosity made possible the control of chocolate crystallization during tempering by following torque variations vs. time and converting them to equivalent viscosity values. These variations of equivalent viscosity of chocolate observed during tempering were correlated with temper-meter measurements which had been related to the content of cocoa butter seeding crystals. A temperature cycle (50-26.1-30.5-33.3°C) enabled preparation of a well-tempered chocolate stable for ≥30 min at that temperature. It was characterized by a seed crystals content of about 1.15 ± 0.1% of cocoa butter, crystallization temperature of 23.9 ± 0.2°C in the temper-meter and an equivalent viscosity of 3.0 ± 0.4 Pa.s.     

Thermal,structural and rheological characteristics of dark chocolate with different compositions

The effect of different cocoa composition of dark chocolate samples and their ingredients on their thermal, structural and rheological characteristics was investigated. Thermal behavior was evaluated by means of differential scanning calorimetry (DSC), while the crystal morphology was observed by polarized light optical microscopy. The rheological measurements were carried out using both continuous and oscillatory experiments. The formation of more stable polymorphic structures was time and temperature dependent; and it was not affected by either cocoa composition or particle sizes. The kinetics of crystallization was determined by a step crystallization method and modeled by the Avrami equation, it was accelerated by solid particles concentration, lower particle size and lower crystallization temperatures. Negative spherulites with featherlike microstructures defined the time dependent crystal growth and were consistent with Avrami indexes of 3–4. Under continuous shear, cocoa butter was well described by the Bingham rheological model, while Casson and Carreau equations modeled the flow of cocoa liquor and chocolate samples. However the Carreau model was preferred for presenting better fittings and for predicting apparent viscosities at low and at high shear rates. From both, continuous and oscillatory experiments, it was found that composition of chocolate samples in terms of fat and nonfat cocoa solids, and sugar content, affected their rheological behavior. The solid liquid transition of chocolate samples and cocoa liquor was obtained at a yield stress of around 1 Pa from both continuous and oscillatory shear experiments.     

Impact of pre-crystallization process on structure and product properties in dark chocolate

Dark chocolate microstructures with different structure densities, i.e., close-packing of the fat crystal lattice, and homogeneity i.e., evenness and connectivity of the fat crystal network, were created by β_VI-seeding or conventional pre-crystallization with various degrees of temper and were evaluated with respect to storage stability. The structure characterization was conducted by measuring the strength of the cocoa butter crystal network with traction tests combined with DSC melting curves. Subsequent storage stability was evaluated with DigiEye technique for fat bloom development and gravimetrical techniques for fat/moisture migration. The two pre-crystallization processes generated significantly different structures and storage stability. Well-tempered β_VI-seeding resulted in a dense and homogenous chocolate structure directly after solidification, which was optimal in order to retard fat bloom and fat migration. However, a too high structure density generated heterogeneous structures with reduced ability to withstand fat bloom. A lower structure density exhibited optimal resistance against moisture migration.     

纯脂巧克力用脂及其分析、应用研究进展

近年来纯脂巧克力日渐受欢迎,但可可原料面临产量有限且不稳定的制约因素,限制了纯脂巧克力的发展。作为与可可脂组分及特性最为接近的可可脂替代品,类可可脂的原料来源广泛,产品稳定性有提升空间,并且在提升纯脂巧克力品质方面有改善作用,因此类可可脂的相关研究也获得国内外广泛关注。通过对可可脂及类可可脂的组成、结晶特性、分析方法及纯脂巧克力的耐霜、抗热品质改善等方面进行综述,以期对纯脂巧克力用脂、巧克力品质改善等提供相关参考。