Cocoa butter and replacement in compound coatings and effect on the coatings rheological profile

Abstract

Cocoa butter is a crucial component in chocolate and compound coatings, significantly influencing their physicochemical properties, which, in turn, affect the viscosity and cooling rate of the coatings. This impact is vital in the formulation and storage of coatings, affecting their flow behavior, texture, and stability. Research has shown that the inclusion of coconut oil as a cocoa butter substitute in chocolate results in a reduction in the chocolates viscosity. This is attributed to the lower viscosity of coconut oil, primarily due to its lauric acid content. This experiment utilized the Brookfield viscometer to measure the viscosity of chocolate. Three representative types of chocolate were selected: milk chocolate, white chocolate, and dark chocolate, all containing the same ingredient: coconut oil. The analysis of the measurement results allows the determination of the viscosity characteristics of chocolate, providing insights into which type of chocolate exhibits the most significant improvement in viscosity due to the presence of coconut oil. Experimental results indicate that milk chocolate with the addition of 4.5% coconut oil exhibits optimal physical characteristics, including gloss, texture, and overall acceptance by participants. In contrast, dark chocolate with coconut oil has higher viscosity and slower cooling rates, requiring more time to complete the coating or product preparation, which may affect production efficiency. White chocolate with coconut oil typically falls between milk chocolate and dark chocolate in terms of viscosity. This study delves deep into the impact of cocoa butter substitutes on various chocolate coatings, offering valuable insights into the application of coconut oil as a cocoa butter alternative in chocolate production.