Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel.

María Dolores Alvarez,Teresa Sanz,María Espert,Ana Salvador,Susana Cofrades

doi:10.3390/foods10040793

Abstract

Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This study researched the partial or total replacement of CB by an oleogel (OG) formulated with a healthier lipid profile, for mixed systems that would allow a partial substitution of CB in confectionery products. The “emulsion-templated approach” was used to develop a sunflower oil-HPMC-based OG. Different CB:OG ratios were formulated increasing the percentage replacement of CB by OG from 50 to 100%. Rheological and textural properties were determined and compared with a CB control at 20 and 10 °C. Oil-binding capacity was also analyzed. The systems showed a solid-like behavior, with higher elastic than viscous modulus, which increased with CB concentration. Compared with 20 °C, at 10 °C there was an increase in connectivity, viscoelasticity, and consistency of the systems, in response to a more complete CB crystallization. The replaced systems also presented a better lipid profile than CB. This evidence suggests that formulated CB:OG system at 50:50 ratio could become useful as a CB equivalent in chocolate products.

Highlights

Accepted: 6 April 2021Recently, consumer awareness of the relationship between diet and health has increased reduction of saturated fatty acids SFAs and elimination of trans-fatty acids (FAs) present in solid fats by substituting them with essential and polyunsaturated fatty acids (PUFAs), to diminish the risk of cardiovascular disease, obesity and diabetes [1,2,3], which converges with the World Health Organization (WHO) recommendations [4]
high oleic refined sunflower oil (HORSO) is characterized by low SFA and PUFA contents and an elevated quantity of MUFAs (>80%), in particular oleic acid, which corresponds to 79% of its total FA constituents
The FA composition of the OG (0:100) is essentially similar to that of HORSO, which was not included in the statistical analysis as it is not a Cocoa butter (CB):OG system

Summary

Introduction

Accepted: 6 April 2021Recently, consumer awareness of the relationship between diet and health has increased reduction of saturated fatty acids SFAs and elimination of trans-fatty acids (FAs) present in solid fats by substituting them with essential and polyunsaturated fatty acids (PUFAs), to diminish the risk of cardiovascular disease, obesity and diabetes [1,2,3], which converges with the World Health Organization (WHO) recommendations [4]. Manufacturers and researchers are focusing on different technological options to structure liquid oils for their use as saturated fat replacers, mimicking fat functionality in food products without changing the nutritional profile of liquid oils [1,8]. In this context, organogelification converts liquid oils into soft matter structures with solidlipid functionality in line with that of saturated fats [1,2,9]. Oleogels are structured oils prepared by oleogelation of liquid oils using oleogelators, which have features

Methods

Results

Conclusion