Controlling the stability of chocolates through the incorporation of soft and hard StOSt‐rich fats

Abstract

The presented study investigates the functionality of hard and soft StOSt-rich fats in plain and hazelnut-based filled dark chocolates. Blends of cocoa butter (CB) with different StOSt-rich fats, namely Vietnamese mango fat (VMF), Indian mango fat (IMF), its stearin (IMFst) and olein fraction (IMFol) were selected for application in these chocolate products based on their phase and crystallisation behaviour. It was shown that a fat phase formulation with CB/VMF 70/30 and CB/IMFst 70/30 increased the heat resistance of dark chocolate and maintained similar chocolate quality attributes (colour, hardness, melting and flow properties) compared to the CB reference. Furthermore, these fat blends increased the fat bloom stability following oil migration, as shown by visual assessment by a trained panel, cryo-SEM imaging and oil migration monitoring by HPLC-ELSD. In addition, the fat blend CB/IMFol 90/10, suitable for chocolate applications under non-tropical conditions, was shown to retard oil migration fat bloom as well. Distinct mechanisms for the observed phenomena were proposed. Furthermore, the different steps of fat bloom development, starting from the appearance of oil blisters to the presence of crystals (∼30 μm) on the chocolate surface were captured using cryo-SEM

Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics

“…Specific gravity is considered a purity criterion for fats and oils while FFA reflects the degree of rancidity. The FFA value of commercial cocoa butter ranges from 0.42% to 3.11% (Tran et al., ), which are values compatible with a high potential for the use of MSKF as an alternative to cocoa butter in chocolate.…”

“…The lower hardness value of the CBSC is also likely to be due to eutectic effects of the binary fat mixtures (Tran et al., ). These authors observed that mango fat rich in StOSt (1,3‐distearoyl‐2‐oleoyl‐glycerol) compared to POP is associated with a pronounced hardening effect.…”

“…In tropical regions, the use of cocoa butter is limited due to difficulties in tempering chocolate at ambient temperatures above 30 °C (Ali, Selamat, Man, & Suria, ; Bui & Coad ; Tran et al., ). MSKF has the physicochemical attributes necessary to stabilize chocolate; that is, to prevent rapid degradation under unfavorable conditions.…”

“…The similar polymorphic crystallization behavior and antioxidant potential of MSKF and cocoa butter allow both sources of fat to give the mouthfeel and sensory properties of chocolate along with good shelf‐life (Afoakwa, ). The utilization of fats rich in 1,3‐distearoyl‐2‐oleoyl‐glycerol (SOS) balances the solid fat portion of chocolate, decreases rapid fat bloom, and limits tempering time (Jahurul et al., ; Tran et al., ).…”

Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates

“…The chocolate products can be kept at a constant temperature, either at a low, an intermediate or a high temperature. Tran et al stored composite chocolate products both at 20 and 23°C and stated that fat bloom development was about three times faster at 23°C. However, some studies use specific temperature cycling programs to monitor and/or promote the formation of fat bloom .…”