Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute

Zhang, Zhen; Song, Jia; Lee, Wan Jun; Xie, Xiaodong; Wang, Yong

doi:10.1016/j.foodchem.2020.126518

Cited by 48 publications

(20 citation statements)

References 28 publications

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“…Vegetable oils known as CBE have a chemical composition and physical properties similar to CB (Talbot, 2012). This explains why some studies focus on the use of CBE to improve other properties of chocolates such as its rheological properties, texture, fat bloom stability, particle size distribution, thermal behavior and sensory profile (Watanabe et al, 2021;Zhang et al, 2020;Abdul Halim et al, 2019;Bahari et al, 2018;Biswas et al, 2017;Kadivar et al, 2016). Texture determines the physical structure of a material and its mechanical and surface properties.…”

Section: Texture and Rheological Properties Of Dark Chocolatesmentioning

confidence: 99%

“…Researchers in food and chocolate manufacturers are using CBE to reduce production costs, improve physical properties and reduce health risks for consumers (Watanabe et al, 2021). Different types of CBE have been used, including enzymatically modified vegetable oils (Watanabe et al, 2021;Zhang et al, 2020;Bahari and Akoh, 2018;Kadivar et al, 2016), considering the maximum permitted level (5%) required by the European regulation (Abdul Halim et al, 2019). In this regard, Abdul Halim et al,.…”

Section: Introductionmentioning

confidence: 99%

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Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

Medina-Mendoza

Rodriguez-Pérez

Rojas-Ocampo

et al. 2021

Heliyon

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We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. Hardness and viscosity of the SIO-chocolates were significantly reduced compared to the control (5451 AE 658 g; 17.01 AE 0.94 Pa s, respectively). Total phenolic content remained constant while the antioxidant capacity increased up to IC 50 of 2.48 AE 0.10 as the content of SIO increased. The Casson yield stress and Casson plastic viscosity decreased as the amount of SIO increased. Chocolates with 4.5% SIO had a similar color, better glossiness, preferable snap attributes, and were more accepted (7.50 AE 0.08) compared to the control (p < 0.05), measured with a hedonic scale. Then, SIO can improve the bioactive properties of dark chocolates obtaining a potentially functional food with acceptable physicochemical characteristics. SIO can be considered as a new cocoa butter equivalent.

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Section: Texture and Rheological Properties Of Dark Chocolatesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

Medina-Mendoza

Rodriguez-Pérez

Rojas-Ocampo

et al. 2021

Heliyon

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“…by segregation of the newly formed, high melting esters from reaction mixture through controlled crystallization. It is known that sn-StOSt and sn-POP have the characteristics of high solid fat content at low temperature (10-15 C), enable shape retention and rapidly melt in the mouth when consumed (35-40 C) (Jahurul, Zaidul, Nik Norulaini, Sahena, Kamaruzzaman, et al 2014;Zhang, Song, et al 2020).…”

Section: Fat Modificationmentioning

confidence: 99%

Heat resistant chocolate development for subtropical and tropical climates: a review

Suri

Basu

2021

Critical Reviews in Food Science and Nutrition

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Heat resistant chocolate (HRC) which can retain the desired texture and mouthfeel in tropical and subtropical climatic conditions has become a major research area in the chocolate industry. Liking of the chocolate products keeps on changing with the geographical conditions of the world due to the availability of ingredients from local resources and consumer's taste preferences. The geographical changes also bring about the change in climatic conditions and as such no chocolates have been formulated to withstand the hot tropical or subtropical temperature conditions. Textural issues and various storage related problems faced due to meltability of chocolate in different countries has opened up a broad research field of sustainable HRC manufacturing. Over the years, there are broadly three different approaches (fat modification, sugar structure modification and innovative process approach) to develop the HRC and all these scientific approaches have given different scientific insights about improving the heat resistance characteristics and textural stability of chocolate. There is a lack or coordinated fundamental and applied research related to cocoa butter polymorphism, and thermal-textural issues during product development/storage. This review paper is an attempt to describe the different scientific approaches for developing HRC and how they affect the physical/sensory chocolate attributes.

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“…In general, three types of polymorphic form (α-, β’-, and β-crystal forms) are representative crystalline structures of fats and oils. The crystal form α is the most unstable and shows single spacing at 4.15 Å when analyzed by X-ray diffraction spectroscopy (XRD), while the β’-crystal form is mainly found in foods like margarines and shortenings and shows short spacing at 3.8 Å and 4.2 Å [ 21 ]. The β’-crystal form tends to coagulate, making a net structure that contains air, and thus can provide creamy characteristics [ 19 ].…”

Section: Resultsmentioning

confidence: 99%

Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream

Shin

Hong²,

Lee

2021

Molecules

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We developed an alternative whipping cream fat using shea butter but with low saturation. Enriched stearic-oleic-stearic (SOS) solid fat was obtained from shea butter via solvent fractionation. Acyl migration reactant, which mainly contains asymmetric SSO triacylglycerol (TAG), was prepared through enzymatic acyl migration to obtain the creaming quality derived from the β’-crystal form. Through enzymatic acyl migration, we obtained a 3.4-fold higher content of saturated-saturated-unsaturated (SSU) TAG than saturated-unsaturated-saturated (SUS) TAG. The acyl migration reactant was refined to obtain refined acyl migration reactant (RAMR). An alternative fat product was prepared by blending RAMR and hydrogenated palm kernel oil (HPKO) at a ratio of 4:6 (w/w). The melting points, solid fat index (SFI), and melting curves of the alternative products were similar to those of commercial whipping cream fat. The alternative fat had a content of total unsaturated fatty acids 20% higher than that of HPKO. The atherogenic index (AI) of alternative fat was 3.61, much lower than those of whipping cream fat (14.59) and HPKO (1220.3), because of its low atherogenic fatty acid content and high total unsaturated fatty acids. The polymorphic crystal form determined by X-ray diffraction spectroscopy showed that the β’-crystal form was predominant. Therefore, the alternative fat is comparable with whipping cream that requires creaming quality, and has a reduced saturated fat content.

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Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute

Cited by 48 publications

References 28 publications

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

Heat resistant chocolate development for subtropical and tropical climates: a review

Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream

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