Physical properties of tempered mixtures of cocoa butter, <scp>CBR</scp> and <scp>CBS</scp> fats

Quast, Leda Battestin; Luccas, Valdecir; Ribeiro, Ana Paula Badan; Cardoso, Lisandro Pavie; Kieckbusch, Theo Guenter

doi:10.1111/ijfs.12127

Cited by 28 publications

(34 citation statements)

References 33 publications

(64 reference statements)

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“…Gloss in chocolates is associated with the b V polymorph of cocoa butter, the crystal form preferred by consumers (Afoakwa, 2010). CBR-based compound chocolates, on the other hand, are known to have very good initial gloss and gloss retention associated with the polymorphic form b 0 (Norberg, 2006), as CBRs used in the production of compound chocolates are b 0stable, crystallising directly into this crystal form (Quast et al, 2013). In this research, the addition of fully hydrogenated triglycerides in CP3 and the synergistic interactions between the components of CP2 may have affected the glossy appearance of the compound chocolate by further stabilising the b 0 crystals, thus differentiating the end product samples from the control and the sample with 0.25% CP1.…”

Section: Effects Of Cp Typesmentioning

confidence: 99%

“…Differences in the cocoa butter alternatives and their properties were described in detail by Quast et al . (). Restriction on the use of vegetable fats by legislation is a drawback in the manufacture of heat‐resistant chocolate products.…”

Section: Introductionmentioning

confidence: 97%

“…High melting point vegetable fats added to the cocoa butter phase or used solely in the formulation are known as either cocoa butter replacers (CBRs), substitutes (CBSs) or equivalents (CBEs), and the products that use these cocoa butter alternatives need to be relabelled as 'compound chocolates' or 'compound coatings' (Talbot, 2009a). Differences in the cocoa butter alternatives and their properties were described in detail by Quast et al (2013). Restriction on the use of vegetable fats by legislation is a drawback in the manufacture of heat-resistant chocolate products.…”

Section: Introductionmentioning

confidence: 99%

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Influence of crystal promoters on sensory characteristics of heat‐resistant compound chocolate

Rosales

Suwonsichon

Klinkesorn

2018

Int J of Food Sci Tech

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Summary Three additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on sensory characteristics of heat‐resistant compound chocolates using trained descriptive panellists. The non‐heat‐resistant compound chocolate with no CP added served as a control. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high oleic sunflower oil. CP2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 consisted of triglycerides from fully hydrogenated canola oil. The sample with 0.25% CP1 was most comparable to the control with higher cocoa, dark brown, bitter aromatic and sweet intensities and faster melting rate but lower wax‐coating mouthfeel than the samples with CP2 and CP3 at all concentrations (P ≤ 0.05). Varying the composition and concentration of crystal promoter added to compound chocolate impacts product sensory quality which in turn affects commercial applications.

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Section: Effects Of Cp Typesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Influence of crystal promoters on sensory characteristics of heat‐resistant compound chocolate

Rosales

Suwonsichon

Klinkesorn

2018

Int J of Food Sci Tech

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“…Cocoa butter shows polymorphism, which is able to crystallize in six crystal forms under the certain conditions. A crystalline form of V is desirable for chocolate production and dominates in a well tempered chocolate (Quast et al, 2013;Fernandes et al, 2013). The form of V converted naturally in stable form of VI during the durability leading to the formation of fat bloom and aging.…”

Section: Introductionmentioning

confidence: 99%

Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage

Machálková

Hřivna

Simonova

et al. 2017

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The effect of four storage temperature modes (6, 12, 20 and 30 °C) on sensory properties of chocolate products and their colour changes in the experiment over a period of 6 months. The results were evaluated with regard to the production technology and composition of chocolate products. The experiment was performed on filled milk chocolate product called Orion Pistachio made in four versions such as a standard containing cocoa mass of 35 % referred to retempered variant (RS) and not treated by retempering (NS variant) and with higher proportion of cocoa mass (45 %) stated as retempered variant (R45) and not treated by retempering (N45 variant). Retempering means the exposure of products for 24 hours at 24 °C immediately after the production and packaging. The results show that the technology of retempering can effectively increase the resistance of chocolate products to the fat bloom as reflected in the improved colour stability. Sensory most acceptable products were stored at 6 and 12 °C throughout the experiment.

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“…Eutectic effects can be visualized through solid fat content (SFC) profiles or isosolid diagrams, which depict the relationship between fat composition and temperature with lines of constant SFC and illustrate fat compatibility. Several authors have investigated the phase behavior of cocoa butter and lauric fat using isosolid diagrams [2][3][4]. In these studies, eutectic formations were observed at intermediate levels of lauric fat.…”

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confidence: 99%

Crystallization Behavior and Kinetics of Chocolate‐Lauric Fat Blends and Model Systems

Geary

Hartel

2017

J Americ Oil Chem Soc

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kernel oil, to produce a wide array of confectionery products, including chocolate truffle centers, chocolate meltaways, and fillings for sandwich-type biscuits. Such products derive their silky smooth textures and melt-in-your-mouth sensations from these fat blends. However, cocoa butter and lauric fat exhibit different melting and crystallization behaviors, which pose limitations when developing confections made from these mixtures. Principally, the presence of lauric fat in a cocoa butter system can result in bloom or excessive softening (eutectic) in the finished product [1].The phase behavior of blends of cocoa butter and lauric fat can be studied to understand the compatibility and equilibrium conditions of a binary system. Eutectic effects can be visualized through solid fat content (SFC) profiles or isosolid diagrams, which depict the relationship between fat composition and temperature with lines of constant SFC and illustrate fat compatibility. Several authors have investigated the phase behavior of cocoa butter and lauric fat using isosolid diagrams [2][3][4]. In these studies, eutectic formations were observed at intermediate levels of lauric fat. Eutectic interactions are said to be due to differences in thermal properties, triacylglycerol profiles, and polymorphic forms of fats [5]. However, these studies were specific to cocoa butter-palm kernel oil blends and did not compare the phase behaviors of different types of lauric fat in cocoa butter systems, specifically coconut oil or a lauric fat fraction.The crystallization kinetics of cocoa butter has been a subject of intense focus [6,7], yet there is a paucity of research on the effect of lauric fat on cocoa butter crystallization. Ribeiro et al. [8] studied the kinetics of isothermal crystallization of cocoa butter-palm kernel oil blends by analyzing the increase in SFC over cooling time. The addition of low levels of lauric fat effectively delayed the onset of cocoa butter crystallization and decreased the Abstract Binary mixtures of cocoa butter and lauric fats have widespread use in chocolates and confections, yet incompatibilities between these fats can present formulation and processing constraints. This study examined the phase behavior and crystallization kinetics of cocoa butterlauric fat model systems and chocolate-lauric fat blends. Solid fat content (SFC) profiles and isosolid diagrams confirmed eutectic and diluent interactions, indicating a softening of cocoa butter by lauric fat addition. Crystallization kinetics of model systems adhered to an exponential growth model. High lauric fat levels delayed crystal growth and reduced equilibrium SFC of cocoa butter. Coconut and palm kernel oils altered the solidification mechanisms of cocoa butter to a greater extent than fractionated palm kernel oil. Chocolate systems displayed multi-step crystal growth that contrasted with the exponential growth observed in the model systems. At high lauric fat levels (30%), crystallization onset was significantly lengthened. Blends with high lauric fat c...

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Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats

Cited by 28 publications

References 33 publications

Influence of crystal promoters on sensory characteristics of heat‐resistant compound chocolate

Influence of crystal promoters on sensory characteristics of heat‐resistant compound chocolate

Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage

Crystallization Behavior and Kinetics of Chocolate‐Lauric Fat Blends and Model Systems

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