Trends in blending vegetable fats and oils for cocoa butter alternative application: A review

Norazlina, M.R.; Jahurul, M.H.A.; Mamat, Hasmadi; Mansoor, A.H.; Norliza, J.; Matanjun, Patricia; George, Melvin R.; Noorakmar, A.W.; Lee, Jau Shya; Fan, Hui Yin

doi:10.1016/j.tifs.2021.07.016

Cited by 27 publications

(22 citation statements)

References 61 publications

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“…In total, 30 to 40% of the weight of chocolate is fat [ 1 ]. CB remains as a solid at 20 °C (with hard texture and snap) and melts rapidly at 33 °C, leading to the release of flavor and soft mouth-feel texture [ 2 , 3 ]. Cost and technical limitations have increased CB demand, although it is the main lipid phase in chocolate manufacturing.…”

Section: Introductionmentioning

confidence: 99%

“…Cost and technical limitations have increased CB demand, although it is the main lipid phase in chocolate manufacturing. In addition, it is also used in combination with other vegetable oils, such as hydrogenated or partially hydrogenated soybean oil and palm oil [ 2 , 3 , 4 ]. Therefore, researchers have been searching for cheaper alternatives with similar characteristics to CB [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, it is also used in combination with other vegetable oils, such as hydrogenated or partially hydrogenated soybean oil and palm oil [ 2 , 3 , 4 ]. Therefore, researchers have been searching for cheaper alternatives with similar characteristics to CB [ 2 ]. These alternatives should improve the physical properties and bloom resistance and reduce the health risks of the final product [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…These alternatives should improve the physical properties and bloom resistance and reduce the health risks of the final product [ 3 ]. CB can be substituted with vegetable fats by blending to produce chocolate or replace CB either partially or wholly [ 2 ]. These are the so-called cocoa butter equivalents (CBE), which should be compatible with CB without presenting any eutectic behavior [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…These are the so-called cocoa butter equivalents (CBE), which should be compatible with CB without presenting any eutectic behavior [ 5 ]. According to Norazlina et al [ 2 ], CBEs are nonlauric fats that are obtained from the fractionation, interesterification and blending of fats and oils. CBEs have physicochemical, thermal and sensory attributes similar and compatible with those of CB, so they can be miscible in any proportion without changing the characteristics of CB (that is, they are fully compatible with CB properties) [ 2 , 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

Castro–Alayo

Torrejón-Valqui

Cayo-Colca

et al. 2021

Foods

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Cocoa butter (CB) is an ingredient traditionally used in the manufacturing of chocolates, but its availability is decreasing due to its scarcity and high cost. For this reason, other vegetable oils, known as cocoa butter equivalents (CBE), are used to replace CB partially or wholly. In the present work, two Peruvian vegetable oils, coconut oil (CNO) and sacha inchi oil (SIO), are proposed as novel CBEs. Confocal Raman microscopy (CRM) was used for the chemical differentiation and polymorphism of these oils with CB based on their Raman spectra. To analyze their miscibility, two types of blends were prepared: CB with CNO, and CB with SIO. Both were prepared at 5 different concentrations (5%, 15%, 25%, 35%, and 45%). Raman mapping was used to obtain the chemical maps of the blends and analyze their miscibility through distribution maps, histograms and relative standard deviation (RSD). These values were obtained with multivariate curve resolution–alternating least squares. The results show that both vegetable oils are miscible with CB at high concentrations: 45% for CNO and 35% for SIO. At low concentrations, their miscibility decreases. This shows that it is possible to consider these vegetable oils as novel CBEs in the manufacturing of chocolates.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

Castro–Alayo

Torrejón-Valqui

Cayo-Colca

et al. 2021

Foods

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Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Ramos

Londoño

Borroni

et al. 2023

J Americ Oil Chem Soc

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Although cocoa butter (CB) has remarkable physical properties, its high price, growing difficulties, and increased consumption have been the main incentive to explore alternatives to replace or improve it. The potential of fats systems obtained from tropical butters, mixtures of them with vegetable oils, or marine fats as cocoa butter equivalent (CBE), extender (CBEx), substitute (CBS), replacer (CBR), or improver (CBI) have been deeply investigated and their physical chemical properties have been compared to those of CB. The TAGs composition of fats systems is a key factor that determines fats crystallization and polymorphic behaviors, and the suitability for an application. Fats with high concentrations of the TAGs StOSt, StOA, or StOB and low concentrations of POP compared to CB show some incompatibility with CB as analyzed by iso‐solid diagrams and a more complex polymorphic behavior. The presence of low melting TAGs such as POO, StOO, and AOO also leads to significant differences in physical behavior compared to CB. In those fats systems, co‐crystallization and polymorphic transitions of co‐existing solid solutions were reported. A few of the studied fat systems may behave as CBE. However, most of them have potential as CBS, CBR, CBEx or CBI in confectionery products. Studies reported the relevance of fractionation and interesterification processes to modify TAGs composition and the need of finding the right processing conditions and additives to extend fats applications.

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Chemical compositions and crystallization characteristics of SOS‐rich fats

Hou,

Gao,

Elbarbary

et al. 2024

J Americ Oil Chem Soc

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SOS‐rich fats have been developed to improve heat stable properties and fat bloom‐resistant abilities of chocolates, which is highly connected with their crystallization behaviors. Shea butter stearin (SBS) and mango kernel fat (MKF) are the typical SOS‐rich fats. Both contained high levels of stearic acid (45.06%–59.67%) and oleic acid (31.85%–39.97%), while 77.00%–86.88% of the oleic acid were distributed at the sn‐2 positions of triacylglycerol molecules, contributing to forming 78.04% of SOS in SBS and 47.85% of SOS in MKF. Their SOS levels were significantly higher than that in cocoa butter (CB, 25.43%). However, MKF contained the highest levels of SOO (15.59%), which was about six to eight times as likely that in SBS and CB (1.76%–2.66%). Further crystallization tests revealed that SBS and MKF exhibited similar rod‐like growth from instantaneous nuclei at 4°C. The former was then changed to become more spherulitic growth at 20°C significantly. Specifically, large feather‐like crystals corresponding to β form were observed in SBS at the final stage of crystallization at 20 and 30°C, while MKF exhibited smaller crystals. The higher concentration of SOO in MKF was considered as the softening factor. It was further supposed that constant crystallization at 20°C may be difficult for some fats (e.g., SOS < 30%) to form adequate amounts of β crystals. The results will provide information on making cocoa butter blends and chocolate tempering.

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Trends in blending vegetable fats and oils for cocoa butter alternative application: A review

Abstract: Background: Global demand for cocoa butter (CB) product is rising, but the production of CB does not meet the demand, and the availability of this fat is also limited. CB has specific melting properties, and the blooming effect causes defect in its physical properties. The

Cited by 27 publications

References 61 publications

Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Chemical compositions and crystallization characteristics of SOS‐rich fats

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