Reduced-fat chocolate spreads developed by water-in-oleogel emulsions

Abstract

This paper reports the successful development of low-fat chocolate spreads using water-in-oleogel emulsions. Glycerol monostearate (20% wt) was incorporated into corn oil to fabricate the oleogel phase and then water was mixed with oleogel at weight ratios of 0:100, 45:55, 50:50, and 55:45 (water: oleogel) to produce water-in-oleogel emulsions. The chocolate spreads prepared with water-in-oleogel emulsions were analyzed and compared in terms of physical, rheological, and sensory characteristics. It was found that the emulsion made at 45:55 water: oleogel ratio (45% replacement of oleogel with water), resulted in chocolate with quite similar microstructural integrity, water activity, Casson viscosity, yield stress, linear viscoelastic region, firmness, and spreadability to the reference sample (100% of oleogel). Moreover, the reduced-fat chocolate spread displayed comparable (if not superior) sensory scores and acceptability to the full-fat sample. In conclusion, water-in-oleogel emulsion displayed the potential for use in the formulation of reduced-fat chocolate spread. • Water-in-oleogel emulsions were produced at various weight ratios (0–55% water). • Oleogel-based emulsions were used in preparation of reduced-fat chocolate spreads. • A sample with 45% lower fat had properties close to the full-fat chocolate. • Fat reduction led to higher aroma, flavor, and acceptability scores in chocolates.