Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior

Wang, Fengyan; Liu, Yuanfa; Liang, Shan; Jin, Qingzhe; Wang, Xingguo

doi:10.1007/s11746-010-1604-z

Cited by 39 publications

(26 citation statements)

References 19 publications

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“…These explained that higher CBS in milk chocolate required a longer time to melt than pure milk chocolate that has fully CB. 23 Wang et al 23 found that eutectic effect existed, and Tend ranged from 40 to 45°C in the mixture of CB and CBS. This finding indicates the importance of the different components of CB and CBS in milk chocolate and how it can be fully exploited for application in milk chocolate.…”

Section: Melting Characteristics Of Chocolate Compoundmentioning

confidence: 99%

“…The ratio 100: 0 (CBS:CB) contain about 40% of lauric acid and about 10% of palmitic acid in CBS made from hydrogenated palm kernel oil (HPKO). 23,31,32 Although CBS contains a high level of lauric and myristic acid, it is widely used as a suitable raw material in confectionery. 33 Therefore, the compound milk chocolate containing 20% CBS and 80% CB (20:80) shows similar fatty acids composition as pure milk chocolate.…”

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confidence: 99%

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Comparison of quality characteristics between compound and pure milk chocolate

Hussain¹,

Agus²,

Rahim³

et al. 2018

MOJFPT

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Cocoa butter substitute (CBS) base compound chocolate presents outstanding problems associated with a poor tolerance between CBS and cocoa butter (CB). This study focuses on the determination of the best blend (CBS: CB) of compound milk chocolate which has a similar characteristic as pure milk chocolate. The analysis includes color (Hunter Lab), fatty acid content (gas chromatography/GC), melting properties (Differential Scanning Calorimetry/DSC) and texture. Color (L value) of the compound chocolate (ratio of 20:80) was significantly (p<0.05) darker (25.50±0.20) than pure milk chocolate (27.22±0.32). GC analysis shows decreased of total lauric acid (41.17, 36.49, 23.77, 26.43, 2.88 and 2.12 respectively) with the increased of CB (0% to 100%) and decreased of CBS (100% to 0%). DSC analysis also shows increased of CB addition (100:0, 60:40 and 40: 60) in compound milk chocolate caused significant (p<0.05) reduction of T peak value (35.37°C±0.05, 33.90°C±0.00 and 30.24°C±0.13 respectively) compared to pure milk chocolate (29.96°C±0.00). The ratio 20:80 of compound milk chocolate shows similar quality characteristic as pure milk chocolate in terms of fatty acid composition (lauric acid 2.88%) and hardness (2832.3±8.88). This finding highlights the application of CB and CBS blend in compound milk chocolate which may provide the best alternatives to the chocolate producer. First, all of the ingredients for making the chocolates were mixed. The mixture of sugar, cocoa mass and cocoa butter need to be refined to a particle size of less than 30µm. After refining, the mixture was transferred to the conche (Pascal Engineering, England) for conching process and then manually tempered. It is important to temper the pure milk chocolate before moulding. However, the compound chocolate does not require tempering process. Approximately 2000g of chocolate was produced at every production cycle. The compound and pure milk chocolate were stored at a chill temperature (±16°C) for four weeks until further analysis. Before performing the analysis, the chocolates were melted in an oven (Memmert, Germany) at 45°C. Keywords 7 Analysis of chocolates Texture analysisHardness or degree of chocolate softening was measured by determining the maximum penetration force. A Texture Analyser Model TA-XT2I (UK) was used to measure the depth of penetration of samples using the following parameters: Product height=10mm, penetration depth=6mm; probe needle PN2, temperature 20°C, prespeed 1.0mm/s, test speed=1.1mm/s, post speed=10.0mm/s and the duration time of the test took approximately 1 to 2min. Color analysisHunter Lab Miniscan TM XE Colorimeter Model 45/0LAV (Hunter Associates Inc., Reston, VA) calibrated with white ceramic reference standard was used to compare the color between chocolate sample. Color images of the chocolate surfaces were converted into XYZ tristimulus values, which were further converted to CIELAB system: The L* values represent lightness of color from 0 (black) to 100 (white), a* values represent the degree of redne...

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Section: Melting Characteristics Of Chocolate Compoundmentioning

confidence: 99%

mentioning

confidence: 99%

Comparison of quality characteristics between compound and pure milk chocolate

Hussain¹,

Agus²,

Rahim³

et al. 2018

MOJFPT

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“…This process, however, has always been regarded to produce trans-fatty acids that increase undesirable low-density lipoprotein cholesterol [16]. Therefore, many studies have been performed to produce for CBS-based compound chocolates and coatings by blending different proportions of palm kernel oil, palm kernel stearin, palm oil or cocoa butter [6,11,17,18]. Vereecken et al studied the crystallization behavior, microstructure and macroscopic properties of the lauric-based and palm-based fats for confectionery fillings [19].…”

Section: Introductionmentioning

confidence: 99%

Cocoa Butter Substitute (CBS) Produced from Palm Mid‐fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings

Biswas

Cheow

Tan

et al. 2017

J Americ Oil Chem Soc

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crystal morphology and monotectic behaviors comparable to those of CB.Abstract This study investigated the physicochemical properties of ternary mixtures of palm mid-fraction (PMF):refined bleached deodorized palm kernel oil (RBDPKO):refined bleached deodorized palm stearin (RBDPS) for cocoa butter substitute (CBS). Fatty acid constituents, triacylglycerol constituents, solid fat contents (SFCs), melting behavior, polymorphism and crystal morphology were determined using gas chromatography (GC), high-performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), pulsed nuclear magnetic resonance (p-NMR), X-ray diffraction (XRD) and polarized light microscopy (PLM), respectively. Eight blends of various ratios of ternary mixtures were investigated based on the previously studied binary fat mixtures. The composition of palmitic (P) and oleic (O), POP, and crystal morphology (size and shape) of the PMF/RBD-PKO/RBDPS [14.9/59.6/25.5 (%w/w)] mixture were comparable to cocoa butter (CB), while its melting profile (18.5 and 37 °C), SFC at 20 °C and polymorphism were different from CB. The iso-solid diagrams of the mixture displayed a monotectic effect at 20-25 °C. Therefore, the 14.9/59.6/25.5 PMF/RBDPKO/RBDPS mixture could be used as a CBS in confectionery fillings because of the

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“…When with CB, below the limits of solubility for CBS/CB, the fats were compatible (addition 5% CB to HPKO compound chocolates) and bloom rate was slightly increased; but above this concentration (addition 5% CB to HPKS compound chocolates) the fats were incompatible and serious eutectic effects were existed. Thus, the bloom rate was significantly increased due to these phase separation, and fat migrated to the surface and then re‐crystallized into more stable forms as previous research report 3, 15. The ternary systems showed a more complex interaction because both eutectic and dilution effect were co‐existed which leaded to crystal demixion 6.…”

Section: Resultsmentioning

confidence: 78%

Effect of fat composition on texture and bloom of lauric compound chocolate

Wang

Liu

Liang

et al. 2010

Euro J Lipid Sci & Tech

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Cocoa butter (CB) and milk fat (MF) contents were varied and their effects on the textural property and bloom formation of lauric cocoa butter substitutes (CBS)-based compound chocolates was investigated. Compositional parameters for CBS compound chocolates were two types of CBS (hydrogenated palm kernel olein (HPKO) and hydrogenated palm kernel sterin (HPKS)), CB (0, 5, 10, and 15%) and MF (0, 3, and 6%) contents. Addition of CB or MF significantly ( p<0.001) influenced the hardness of compound chocolates but the effects were less pronounced at higher fat content. Addition of MF or CB accelerated the bloom formation compared with the control samples, but in combination they delayed the bloom formation, suggesting that the mechanisms of bloom formation were different in the CBS compound chocolate made with different fat mixtures.Practical applications This study deals with the effect of fat composition on both texture and bloom of lauric-based compound chocolates. CB and MF can be used in lauric-based compound chocolates to improve the flavor, but eutectic and dilution effects appear when these fats are added separately. However, there are few studies on the interactions of ternary mixtures and the physical properties such as hardness of corresponding compound chocolates. In order to be able to predict the bloom formation, it is important to study how these fats affect the physical properties of the compound chocolates.

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Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior

Cited by 39 publications

References 19 publications

Comparison of quality characteristics between compound and pure milk chocolate

Comparison of quality characteristics between compound and pure milk chocolate

Cocoa Butter Substitute (CBS) Produced from Palm Mid‐fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings

Effect of fat composition on texture and bloom of lauric compound chocolate

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