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.