Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

Abstract

Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of cocoa butter (CB). Important chocolate properties such as snap, and visual appearance are strongly dependent on the internal molecular arrangement (polymorph), size and shape, as well as the spatial distribution of CB crystals within the chocolate mix. In recent years confectionary companies have put increasing effort in developing novel chocolate recipes to improve the nutritional profile of chocolate products (e.g., by reducing the amount of high saturated fat and sugar content) and to counteract the increasing price of cocoa butter as well as sustainability issues related to some chocolate ingredients. Different reformulation strategies can dramatically affect the crystallization thermodynamic and kinetic behaviour of cocoa butter; therefore, affecting the structural and sensorial properties of chocolate. In this review we analyse how different reformulation strategies affect the crystallization behaviour of cocoa butter and, hence, the structural and sensorial properties of chocolate. In particular, this work discusses the effect of: (1) CB replacement with emulsions, hydrogels, oleogels and oleofoams; (2) CB dilution with limonene or cocoa butter equivalents; (3) replacement or reduction of the amount of sugar and milk in chocolate. We found that there is certainly potential for successful novel alternative chocolate products with controlled crystalline properties; however, further research is still needed to ensure sensory acceptance and reasonable shelf-life of these novel products.

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

“…CB has a crystalline structure that determines the final quality of chocolate [ 2 , 3 ]. CB has a crystal acylglycerols (TAGs) [ 4 , 5 ] that define its crystallization properties [ 6 , 7 , 8 ]. CB is mainly composed of 23.2–29.3% 1,3-di-stearoyl-2-oleoyl-glycerol (SOS), 34.2–38.6% 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS), and 13.5–17.1% 1,3-dipalmitoyl-2-oleoylglycerol (POP) [ 9 , 10 ].…”

“…Therefore, CB crystallization is an important phenomenon that must be considered to obtain high-quality chocolates [ 18 ]. Obtaining the polyform (form V) is very important for chocolate manufacturers [ 8 , 17 , 19 , 20 , 21 ] due to it giving the optimal characteristics of gloss, snap, texture, melting, sensation in the mouth, and bloom resistance [ 4 , 20 , 22 ].…”

The Effect of Cocoa Butter Substitute (CBS) Produced from Palm Kernel Oil and Virgin Coconut Oil (VCO) on The Quality of Milk Chocolate

“…The main composition of chocolate consists of cocoa mass, cocoa butter, and sugar, and for milk chocolate, milk fat is added. Cocoa Butter is the main contributor to the high-fat content in chocolate, ranging from 30-40% by weight of chocolate (Ewens et al, 2021). Fats that have nothing in common with cocoa butter but can be used properly when mixed in small amounts with cocoa butter or chocolate can be referred to as cocoa butter substitutes.…”

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

“…Chocolate formulation literature using sensory analysis provides insight into how total fat content variance might influence perception of two‐ingredient chocolate. The majority of these studies have focused on methods to decrease or replace fat (i.e., cocoa butter) and sugar in an effort to reduce cost or lower calorie content while maintaining sensory qualities (Belščak‐Cvitanović et al, 2015; Deou et al, 2022; Ewens et al, 2021; Joseph et al, 2022; Melo et al, 2013; St. John et al, 1995), however, there are four relevant studies.…”