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

Abstract

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.

Kinetic analysis of isothermal crystallization in hydrogenated palm kernel stearin with emulsifier mixtures

“…HPKS was supplied by Kerry Speciality Oil Company (Shanghai, China), and its fatty acid and triacylglycerol compositions were described previously (Wang, Liu, Shan, Jin, Meng, et al, 2010). Lecithin, monoglyceride, polyglycerol polyricinoleate (PGPR), Span 60 and Tween 60 were purchased from the Danisco Co, Ltd. (Shanghai, China).…”

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

“…The highest ΔSFC at 25°C was observed at 60% CB addition level. This poor compatibility between CBS and CB was due to their fatty acid and triacylglycerol (TAG) composition differences 12, where crystallization behaviors were far different 4, 15. The distinction of compatibility between the two types of CBS with CB was related to the fatty acid differences.…”

“…CBS (including hydrogenated palm kernel olein (HPKO) and hydrogenated palm kernel stearin (HPKS)), CB, and MF were supplied by Kerry Speciality Oil Company (Shanghai, China). Their fatty acid profiles were described in our previous study 12.…”

Functional properties of chicken fat-based shortenings: Effects of based oils and emulsifiers

“…Analysis method of XRD [13,14] : Based on the short spacing characteristic peaks of the XRD pattern, the XRD was used to analyze the crystal structures of fats. The judgment criteria of shortening polymorph were characteristic peaks appearing near 4.15 Å for α form, near 4.20 and 3.80 Å for β ′ form, and near 4.60 Å for β form.…”

“…An empty pan served as a reference. DSC analysis method [13,14] was used to analyze crystal forms according to the characteristic endothermic peaks of sample's melting curves. The analysis criteria of polymorphism in melting behavior were as follows: low characteristic peaks appearing at 0-10°C indicated α or β ′ form, significant spike characteristic peak at high-temperature range indicated β form, and irregular overlapping peaks indicated polymorphism between α and β form.…”