Texture, rheology and fat bloom study of ‘chocolates’ made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction

Abstract

Cocoa butter equivalent (CBE) enzymatically synthesized from illipe butter and palm mid fraction (IP), its non-interesterified physical blend (PB), illipe butter (IB), and cocoa butter (CB) were used to make dark (D) and white (W) ‘chocolates’. Their particle size distribution, texture, and rheology were compared. White ‘chocolate’ made with illipe butter (WIB) had the highest melting completion temperature of 39.4 °C. D90 and D(4,3) values in both dark and white ‘chocolate’ from CBE and CB were not significantly different. Both dark and white ‘chocolates’ made from IP and CB displayed similar hardness while PB had the lowest hardness. Only dark ‘chocolate’ was used to measure fat bloom. Fat bloom was delayed in dark ‘chocolate’ made with illipe butter (DIB), and it was further delayed in dark chocolate made with cocoa butter (DCB) and dark ‘chocolate’ made with interesterified product (DIP) when 0.5% sugar ester was added. This study suggests that CBE from illipe butter and palm mid-fraction can be used to make dark and white ‘chocolate’ with similar textural, particle size, rheological and fat bloom properties with CB. DIB and the addition of 0.5% sugar ester in chocolates may also be used to delay fat bloom development.