Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels

Abstract

The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentration leds to an increase in this parameter. The CB melting temperature was reduced from 36 °C (control chocolate) to 33 °C (2% HPMC oleogel) and 30 °C (0.5% oleogel), indicating an effect of the oleogel in CB crystallization, although these differences were no significant. The highest HPMC concentration negatively affected the sensory attributes of chocolate related to texture and flavour, while in formulations with 0.5 and 1% HPMC concentrations the attributes were more similar to those of the control chocolate. Altogether, the results indicated that the HPMC sunflower oil oleogels are a suitable alternative to reduce CB in chocolate.