CLA‐Rich Chocolate Bar and Chocolate Paste Production and Characterization

Abstract

Conjugated linoleic acid (CLA) is an 18‐carbon fatty acid with multiple health benefits, including anti‐obesity and anti‐carcinogenic properties. CLA‐rich soy oil (CLARSO) can be produced through a heterogeneous catalysis process, and this oil was previously used to produce CLA‐rich margarines and shortenings. The objectives of this study were to produce CLA‐rich chocolate bars and pastes by replacing a portion of the fat with CLARSO and compare the rheological, textural, and thermal properties of these pastes/bars to controls made with either soy oil or traditional fats. CLARSO was used to prepare bars/pastes. Rheology, firmness, and thermal behavior of the pastes and fracturability, hardness, and thermal behavior of the bars were determined. The CLARSO chocolate pastes/bars contained no additional saturated fat relative to soy oil controls but the pastes had more solid‐like rheology and were firmer and the bars had a higher fracture force relative to soy oil controls. Relative to non‐soy controls, CLARSO pastes had similar rheology and CLARSO bars had similar fracturability, despite containing less saturated fat. The fat crystals of all samples were in the same polymorphic form. Therefore, it was successfully demonstrated that CLARSO has the ability to produce chocolate pastes/bars with similar physical properties as traditional products containing more saturated fat.

Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis

“…Melting and crystallization temperatures of the oil were determined as -20.18 °C and -3.71 °C, respectively. It is stated that higher amounts of saturated fatty acids cause higher melting temperatures (Mayfield et al, 2015). The melting point of the oil was lower, as expected, because unsaturated fatty acids were dominant in milk thistle seed oil.…”

The Pretreatment of the Seeds Affects the Quality and Physicochemical Characteristics of Watermelon Oil and Its By‐Products

“…It is generally known that the thermal properties of oils are influenced especially by their FA compositions (Co and Marangoni, ). Furthermore, higher melting temperatures indicate greater amounts of saturated fatty acids (SFA) (Mayfield et al, ). Because unsaturated FA are dominant in watermelon seed oil, lower melting points are an expected result.…”

Strategies for Producing and Incorporating Conjugated Linoleic Acid–Rich Oils in Foods

“…Therefore, CLA-rich oil provides samples with a more solid crystalline matrix without actually containing additional saturated fat. Although the CLA-rich paste and bars contained no additional solid fats in relation to the soy oil paste/bars, they displayed more solid-like physical properties (Mayfield et al 2015b). However, to obtain the recommended daily value of CLA (3.2 g), it would be necessary to consume 5 servings of chocolate paste or 66 servings of chocolate bars.…”