Chocolate Formulations Research Articles

Comparison of classical and alternative extraction methods for the quantitative extraction of fat from plain chocolate and the subsequent application to the detection of added foreign fats to plain chocolate formulations

Three methods were compared for the quantitative extraction of fat from plain chocolate and cocoa products ranging from simple intermediary products such as cocoa butter, cocoa masses or liquors to market purchased chocolate samples. The classical method of extraction using an acid digestion followed by Soxhlet extraction was compared to two potentially alternative methods: microwave extraction and supercritical fluid extraction (SFE). The extracted intact triacylglycerols were then analysed directly by high temperature capillary gas chromatography (HT-GC). The results of extractions were compared by plotting the percentage areas of the three major triacylglycerols present one vs. the other. The results showed that the microwave extraction technique gave similar results to the more time-consuming classical extraction method. SFE gave results with higher standard deviations and a tendency to lower yields taking the acid digestion–Soxhlet method as the reference method. The minimal variations due to the methods did not impact the detection of foreign fats added to chocolate. However, the quantification of the foreign fats was impaired when using the SFE method compared to the other techniques due to the larger variations of replicate analyses of intact triacylglycerol profiles.

Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements

The sensory properties of nine milk chocolate formulations varying in sucrose (400, 475 or 550 g kg−1) and cocoa butter (280, 320 or 360 g kg−1) were evaluated by descriptive analysis with a panel of 18 trained judges and by instrumental measures of colour lightness, hardness, viscosity and yield value. Low-sugar samples were more bitter, gritty and roasted (p < 0.001). High-sugar samples had higher milky/dairy, vanilla/caramel, hardness and sweetness intensities (p < 0.001). Samples higher in fat were faster melting. Low-sugar and low-fat samples were associated with viscous, mouthcoating, fatty/oily, cocoa and darker notes. Samples with high levels of both sugar and fat were more cooling and faster vanishing (p < 0.001). Surprisingly, fatty/oily intensity was inversely related to fat concentration. This research documents previously unreported effects of sugar and fat on the texture, mouthfeel and flavour of milk chocolate. © 1999 Society of Chemical Industry

Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GC

The detection of vegetable fats added to cocoa butters in chocolate formulations was investigated in model mixtures. Cocoa butters varying in origins, crop and treatment were analysed alone and combined at levels of 5, 10, 15 or 20% to a variety of cocoa butter equivalents. Triglyceride profiles were obtained by high resolution GC. The areas of the major triglycerides present were plotted one vs the other. The plots of percentages of specific triglycerides allowed detection of vegetable fats added to cocoa butters in these model systems, and quantification of the addition could be done down to a 5% level on a cocoa butter basis. The detection was most difficult in the case of the addition of illipe fat and the quantification could not be done below 10%. The results suggest that, in chocolate, which contains 20–25% cocoa butter, this detection system works down to 1–2%, and thus well below the proposed 5% regulatory level. ©

Use of Palm Mid‐Fraction in White Chocolate Formulation

Use of Palm Mid‐Fraction in White Chocolate Formulation

Use of Palm Mid-Fraction in White Chocolate Formulation

Samples of two types of palm mid-fraction (PMF I, a commercial sample and PMF II, from a laboratory-scale acetone fractionation of PMF I) and a Malaysian deodorised cocoa butter sample were used as the main components in the fat phase for white chocolate formulation. The monounsaturated triacylglycerol contents of these fats were 853, 899 and 903 g kg -1 , respectively. All the fats had free fatty acid contents of less than 10 g kg -1 and melting points in the range of 34.0-34.5°C. The solid fat content profiles for the three fats were very steep. Differential scanning calorimeter analyses showed that all the fats had two melting peaks, T1 and T2. Results of the study showed that the tempering time to produce a well-tempered chocolate using PMF I was longer than that using PMF II, whereas, the time to produce a well-tempered cocoa butter chocolate increased with increase in the tempering temperature. Chocolates made with PMF I and II were well tempered between 17 and 19°C and with cocoa butter at 23°C. Thermal analyses, carried out on the chocolate showed that PMF I and II produced three melting peaks, T1, T2' and T2 whereas most of the cocoa butter chocolates exhibited only one melting peak, T2. Storage studies showed that most of the chocolates had good bloom resistance for up to 12 weeks storage.

Use of Palm Mid‐Fraction in White Chocolate Formulation

Use of Palm Mid‐Fraction in White Chocolate Formulation

Tempering method for chocolate containing milk‐fat fractions

AbstractAnhydrous milk fat (AMF) was fractionated by a two‐stage dry fractionation process to produce three fractions—high‐(HMF), middle‐(MMF), and low‐melting (LMF). The effect of replacing 12.2–40% by weight of cocoa butter with these fractions on the tempering profile of milk chocolate was studied. Degree of temper was evaluated by differential scanning calorimetry, and expressed as the ratio of enthalpies of melting for higher‐stability polymorphs to those of lesser stability. The degree of temper was dependent on the crystallization time and temperature, and the type and quantity of milk‐fat fraction in the formulation. Chocolates containing AMF or its fractions in concentrations of up to 20 wt% (total fat basis) were tempered after a conventional thermocycling tempering process (50°C/30 min, 27.7°C/4 min, 31°C/2 min) to obtain products with good contraction and mold release properties. For those milk chocolate formulations that did not temper by the conventional method and resulted in poor contraction and mold release, a new tempering protocol was developed. Lower crystallization temperatures and/or longer holding times were required at concentrations of AMF, MMF, or LMF above 20%. Chocolate containing HMF required slightly higher crystallization temperatures because of high viscosity. Chocolates containing up to 35% HMF and up to 40% of the total weight of fat in the chocolate of AMF, MMF, and LMF were successfully tempered by adjusting crystallization time and temperature.

Borneo Illipe, a fat product from differentShorea spp. (Dipterocarpaceae)

Fat extracted from kernels of Shorea spp. (Dipterocarpaceae) in the tropical rainforests of Borneo and Sumatra are traded under the name Borneo Illipe. The fat is used in chocolate formulations. The majority of kernels collected are fromShorea species in the sectionPachycarpae. Fat characteristics ofShorea species in this section show differences in fat quality in relation to its use as exotic sources in Cocoa Butter Equivalent (CBE) formulations. In order to comment on the future potential of the naturally occurring tree populations distribution maps of fiveShorea spp. involved in Borneo Illipe utilization are presented.

Engkabang (illipe)—an excellent component for cocoa butter equivalent fat

AbstractThis paper studies the physico‐chemical characteristics of the fats of three species of engkabang (illipe): Shorea macrophylla, Shorea mecistopteryx and Shorea singkawang, to assess their potential as cocoa butter replacer fats. A comparison of the solid fat content and fatty acid composition of these species with those of cocoa butter and a commercial sample of illipe (Shorea stenoptera), indicated that S macrophylla and S mecistopteryx could be used as cocoa butter replacer fats. S singkawang, however, had less potential in this area. The fat of S macrophylla species when further evaluated in dark chocolate formulations in blends with palm‐mid fraction, made an effective cocoa butter equivalent fat.

The adsorption of salicylates by a milk chocolate-charcoal mixture

To evaluate the adsorptive capacity of a milk chocolate-charcoal mixture to aspirin, compared with superactivated charcoal and conventional activated charcoal. A prospective, randomized, crossover study. The Massachusetts Poison Control Center office in The Children's Hospital, Boston. Six healthy adult volunteers with no known allergies to aspirin or chocolate, bleeding disorders, or peptic ulcer disease. Each participant ingested 975 mg of crushed aspirin on separate days, followed by either water; 10 g milk chocolate-charcoal mixture; 10 g SuperChar Liquid; or 10 g Actidose Aqua activated charcoal. Total serum salicylate concentrations were determined by high-performance liquid chromatography at zero, one, two, four, eight, and 24 hours after ingestion. Neuman-Keuls analysis was used to measure time-to-peak concentration, which was reduced by SuperChar Liquid, 67%; milk chocolate-charcoal mixture, 106%; and activated charcoal, 56%. Aspirin absorption was calculated using Neuman-Keuls analysis to measure area under the concentration-time curve. Total aspirin absorption was reduced by SuperChar, 67%; milk chocolate-charcoal mixture, 50%; and activated charcoal, 2%. There was no difference in serum salicylate concentrations between SuperChar and milk chocolate-charcoal mixture at all time intervals. Also, all serum salicylate concentrations with milk chocolate-charcoal mixture were consistently lower than with activated charcoal. Although the formulation of milk chocolate with activated charcoal reduces its adsorptive capacity compared with superactivated charcoal, it is still able to bind aspirin effectively and is superior to conventional activated charcoal. Further research may improve the binding and palatability of milk chocolate-charcoal mixture, especially for home use.