Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter |
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| Authors: | H.T. Osborn C.C. Akoh |
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| Affiliation: | 1The authors are with the Dept. of Food Science and Technology, Univ. of Georgia, Food Science Building, Athens, GA 30602-7610. Direct inquiries to author Akoh (E-mail: ) |
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| Abstract: | ABSTRACT: Dark "chocolate" samples were formulated with either cocoa butter (CB), randomized tallow (RT) made with Candida antarctica (SP 435) lipase, or a beef tallow: stearic acid structured lipid (SL) made by acidolysis using Rhizomucor miehei (IM 60) lipase. Fatty acid composition, thermal profile, solid fat content (SFC), hardness, and polymorphic structure were determined for the fats and/or "chocolate" samples. An accelerated fat bloom study was performed on the "chocolate" samples. Neither of the modified tallows had a detrimental effect on the crystallization of CB after proper tempering of the "chocolates." RT did not soften the "chocolate" and both of the modified lipids reduced bloom rates. |
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| Keywords: | acidolysis beef tallow crystal structure thermal behavior fat bloom |
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