Characterization of cocoa butter substitutes, milk fat and cocoa butter mixtures

Abstract

The melting properties and polymorphic behavior of binary and ternary blends of cocoa butter substitutes (CBS), cocoa butter (CB), and milk fat (MF) were studied by using pulsed nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), and X-ray diffractometry (XRD). Hydrogenated palm kernel stearin (HPKS) and hydrogenated palm kernel olein (HPKO) were chosen as the two CBS feedstock fats. Both CBS/CB binary blends displayed significant eutectic behaviors. Multiple melting peaks and eutectic effects were observed at 30-50% addition levels of CB to HPKS. The range was broader in HPKO/CB blends. Dilution effect was observed in both CBS/MF blends while slight monotectic effect was also observed in HPKO/MF blends. Ternary phase diagrams and melting curves showed that eutectic effects existed in both ternary blends and the degree of interaction depended on the content of CB and MF. XRD results showed that when pure fat component in each blend exceeded 80%, its polymorphism dominated in the ternary blends. However, when CBS/CB or MF /CB were added at a comparative content (blends D and F), both b and b 0 form existed.Practical applications: Phase properties of fat blends may have significant effects on the sensory characteristics and physical properties of the final products, such as hardness, brittleness, and the bloom formation. This study evaluates the melting properties and the polymorphic characteristics of fat blends of constituents with potential use in the manufacture of confectionery products. A comprehensive analysis of binary and ternary fat blends was conducted in order to provide a guide for compound chocolate production formulation.

Blending of Palm Mid‐Fraction, Refined Bleached Deodorized Palm Kernel Oil or Palm Stearin for Cocoa Butter Alternative

“…1), possibly due to its high content of SSS TAGs ( Table 4). The phase behavior of fat mixtures can be explained by iso-solid phase diagrams [20], which have been used to illustrate the eutectic and monotectic effects as it is useful to understand the compatibility of mixed fat systems at a given temperature [21]. For example, the eutectic effect occurs when theoretically the contour lines of constant SFC are not straight, with some blend compositions having lower melting temperatures than expected.…”

“…In the present study, the amounts of β′ 1 and β′ 2 crystals were found to be higher than CB for all the mixtures, while the amount of β 2 crystal was reasonably lower compared to commercial CB. In a previous study, more than 70 % β′ crystals compared to the β crystal have been reported to be desirable for compound chocolates and coatings [21]. Therefore, 20-40 % PMF in RBDPKO, 30-50 % RBDPS in RBDPKO and 50-80 % of PMF in RBDPS mixtures may be used as CBSs in compound chocolates.…”

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

“…The stable polymorph (β) is typically preferred in chocolates and coatings because it melts at high melting temperature with small to moderate crystal sizes, allowing for smooth mouth-feel products [5]. The metastable β′ polymorph is desirable for confectionery fillings and compound chocolates because it melts at low temperature with a fine arrangement and a large surface area of solid crystals [5,6].…”

Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Doogh

“…These modifications of lipid also affected the DSC thermograms. DSC is a common method for determining the melting characteristics of fats (Wang et al 2011). In the present study, the melting point of Doogh lipid samples increased during storage.…”