Cocoa Butter Replacers Research Articles

Physical properties of Amazonian fats and oils and their blends.

Considering their diversity, this work evaluated physical properties of Amazonian fats/oils (murumuru, tucuma kernel, bacuri, pracaxi, patawa, and Brazil nut). Solid fat content (SFC) curves and crystallization/melting profiles were determined. We also explored the possibilities of combining these lipids into blends to improve their nutritional and technological aspects. Patawa, pracaxi, and Brazil nut oils presented high levels of mono- and polyunsaturated fatty acids, displaying low atherogenicity and thrombogenicity indexes (0.10 and 0.18; 0.23 and 0.70; 0.20 and 0.42), respectively. The SFC curves showed that murumuru fat could be used as a cocoa butter replacer, whereas bacuri fat was found to be a promising alternative to hydrogenated oils in shortenings and spreads formulations. The blends expanded fats' melting ranges and enriched their fatty acid compositions from a nutritional standpoint. This work shows that these fats, oils and their blends may be suitable for developing new products in the food industry.

Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate.

The effect of the partial replacement of cocoa butter (CB) by cocoa butter equivalent (CBE) in the release of volatile compounds in dark chocolate was studied. The fatty acid profile, triacylglyceride composition, solid fat content (SFC) and melting point were determined in CB and CBE. Chocolate with CB (F1) and with different content of CBE (5 and 10%-F2 and F3, respectively) were prepared. Plastic viscosity and Casson flow limit, particle size distribution and release of volatile compounds using a solid phase microextraction with gas chromatography (SMPE-GC) were determined in the chocolate samples. The melting point was similar for the studied samples but SFC indicated different melting behavior. CBE showed a higher saturated fatty acid content when compared to CB. The samples showed similar SOS triglyceride content (21 and 23.7% for CB and CBE, respectively). Higher levels of POS and lower POP were observed for CB when compared to CBE (44.8 and 19.7 and 19 and 41.1%, respectively). The flow limit and plastic viscosity were similar for the studied chocolates samples, as well as the particle size distribution. Among the 27 volatile compounds identified in the samples studied, 12 were detected in significantly higher concentrations in sample F1 (phenylacetaldehyde, methylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, phenethyl alcohol, 2-acetylpyrrole, acetophenone and isovaleric acid). The highest changes were observed in the pyrazines group, which presented a decrease of more than half in the formulations where part of the CB was replaced by the CBE.

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers

In this study, mango seed fat (MSF) and its recommended blends were stored under accelerated condition. During the accelerated storage, the changes of fatty acids, total phenolic, tocopherol, and phytosterol contents, iodine, free fatty acid (FFA), and peroxide values were examined every six days. Results upon storage, palmitic and stearic acids increased from 18.0 to 22.5% and from 33.3 to 36.7%, while oleic and linoleic acids decreased from 40.5 to 34.3% and from 5.4 to 2.1% in blend containing 85 g MSF/100 g fat. The iodine values of MSF and its recommended blends decreased (48.2 ± 1.2 to 32.0 ± 0.8 g iodine/100 g fat), while the peroxide (1.1–4.2 ± 0.0 milliequivalent O2/kg fat) and FFA (1.8–3.9 ± 0.0 g/100 g of fat) values increased after accelerated storage. The results obtained from this study provide an indication about the storage stability of MSF and its blends as cocoa butter replacers to food industry, in particular chocolate industry.

Physical Chemical Properties of Fermented and Roasted Rambutan Seed Fat (RSF) as A Potential Source of Cocoa Butter Replacer

Rambutan (Nephelium opossum L) is one of the most important tropical fruits that is originally found in Malaysia, Thailand, the Philippines, Vietnam, Borneo and other countries in this region. The industrial processing of this fruit produces seeds and peels as waste materials. The aim of this work was to determine the physical-chemical properties of fermented-roasted Rambutan seed fat (RSF) and its mixtures with Cocoa butter (CB) in term of viscosity, texture (hardness), thermal stability, and fatty acid composition, and free fatty acid, acid value. The mixtures M3, M4, and RSF which possess similar crystal formation showed almost similar hardness index in the range of 11.18 to 24.77. The mixtures M1 and CB exhibited higher hardness index than M2, M3, M4 and RSF in the range of 57.55 to 63.85. The results showed that a low viscosity was observed in the mixture CB and M1 with increasing the temperatures at 35, 40 and 50 o C whereas, a high viscosity was observed in the other mixture such as M3, M4, and RSF with increasing the temperature, respectively. The result found that the major fatty acid composition was present in CB (100%CB+0%RSF) and M1 (80%CB+20%RSF), such as palmitic, stearic and oleic acid, respectively. The results showed no significant differences (P > 0.05) in FFA among CB (2.72±0.65%), M1 (3.01±0.32%) and M2 (3.47±0.16%). At the same time, the results of A.V showed significant differences (P < 0.05) among CB (4.68±1.29), M1 (5.98±0.64) and M2 (6.92±0.33) mgKOH/g, respectively, but M1 value was very close to CB value. The results exhibited that CB and M1 had a lower viscosity than M2, M3, M4 and RSF with increasing temperature. From these results, it was found that it is possible to utilize rambutan seed fat as a cocoa butter replacer in a suitable ratio depending on the final products.

Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent

The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucralose and Stevia was studied. Samples were stored at 7, 15 and 30°C during 100days and the influence of inulin on rheological properties, sensorial attributes, shelf-life, physical properties such as melting, crystallization and blooming were analyzed. The shelf-life of the compound chocolate with the incorporation of inulin was higher than the control sample without replacement. Compound chocolate with inulin at 10%w/w showed a dense matrix structure, reducing the size and number of fat crystals formed during storage; furthermore they presented higher values of brightness and WI. This chocolate also showed less fracturability and improved thermal properties. DSC studies revealed increased values of onset and peak temperatures and enthalpy of melting of the polymorphic form V, at higher storage temperatures, achieving greater stability against degradation processes.

Texture and microstructure of cocoa butter replacers: Influence of composition and cooling rate

• The influence of composition and cooling rate on texture of fats was studied. • A strong interaction between composition and cooling rate was found. • Inter- and intraparticle links in the fat crystal network was important. • Formation of solid bridges plays an important role for brittleness of fat. In this study, the effect of cooling rate on cocoa butter replacers with similar content of saturated fat but different types of saturated fatty acids was evaluated. Two fats with a high content of monounsaturated asymmetric triacylglycerol were studied (62.1% and 70.9%, respectively); one with a high content of palmitic acid (P-rich) and one with a high content of stearic acid (S-rich). Different cooling rates (0.1, 0.5 and 2 °C/min) were applied during crystallization and samples were stored at different times (0 h, 1 day and 7 days) prior to analysis by pNMR, texture analysis, oscillatory rheometry and microscopy. For the S-rich fat, cooling rate influenced brittleness to a higher extent compared with storage modulus and hardness whereas for the P-rich fat cooling rate influenced hardness and storage modulus to a higher extent compared with brittleness. For the S-rich fat, an increase in brittleness around 75% and an increase in storage modulus around 25% were observed for faster cooling whereas no significant effect of cooling rate on hardness was observed after 1 week of storage. An increase in hardness and storage modulus around 30% and 50%, respective, and no significant increase in brittleness was observed for faster cooling of the P-rich fat. The different behaviour depended on the relative inter- and intraparticle links in the fat crystal network. For the S-rich fat, faster cooling provided stronger interparticle links, most likely as a result of formation of solid bridges, which lead to a more brittle texture. For the P-rich fat, faster cooling provided stronger intraparticle links and an increase in the sum of weak interparticle links resulting in a harder but not brittle texture. The results contribute to clarify the mechanisms behind effects of cooling rate on different textural characteristics of fat and show the importance of understanding effects on the relative strength of inter- and intraparticle links in the fat crystal network to be able to tailor the textural properties of fats.

Study on Color and Antioxidant Properties of Rambutan Seed Fat as Cocoa Butter Alternative

In this paper, the color (whiteness, L*, a*, b*) and antioxidant properties (radical scavenging activity, total phenolic compound) of rambutan seed fat (RSF) and its mixture with cocoa butter (CB) were investigated. Different proportions were applied in preparing the samples between (RSF) and (CB). The results showed that significant differences among samples in the whiteness, (L*) and (a*) value, whereas (b*) value had no significant differences. With regard antioxidant activity the results showed that total phenolic compound (TPC) of cocoa butter was (47.37±0.02) mg GA/100 g fat, while the other mixtures between (RSF) and (CB) showed (40.49±0.01-11.12±0.02) mg GA/100 g fat. Radical scavenging activity (DPPH) of cocoa butter valued (67.32±0.44) µmol trolox/100 g fat, similar to the mixture M1 (60.16±0.23). Based on the results the study recommended that mixture ratio up to 40% rambutan seed fat (RSF) can benefit as a cocoa butter replacer whereas a higher ratio completely change original cocoa butter characteristics. Thus, there is the possibility of using the (RSF) as replacer of (CB) and could utilize by chocolate products.

Lauric fat cocoa butter replacer from krabok (irvingia malayana) seed fat and coconut oil.

Lauric fat cocoa butter replacer (LCBR) was produced from a blend of krabok seed fat (KSF) and coconut oil (CO). Four fat blends with different ratios of KSF/CO (20/80, 40/60, 60/40 and 80/20 (%wt)), CO, KSF and a commercial LCBR (C-LCBR) were characterized using various techniques. It was found that blend 60/40 exhibited SFC curve and crystallization/melting behavior most similar to that of C-LCBR. The blend met the requirements to be considered as LCBR and has potential as an alternative to commercial LCBR that are being used nowadays and hence it was recommended as LCBR (called R-LCBR). The polymorphic behavior of both C-LCBR and R-LCBR was investigated and both fats displayed mainly short spacing pattern associated with β' polymorph, a required polymorph for LCBR. The compatibility between R-LCBR and CB was investigated by mixing the R-LCBR with CB in different proportions and softening due to the eutectic effect was observed in the mixed fats. This limits the proportion of CB and the R-LCBR in compound coatings to no more than 5% of CB in the total fat phase.

Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin

Mango seeds are waste agro-industrial by-products produced in large quantities in the tropical countries. Supercritical fluid extraction was used for the extraction of high quality mango seed fat from mango seed wastes. The supercritical fluid extracted mango seed fat (MSF) was blended with palm stearin (PS) at different ratios to obtain cocoa butter replacers (CBRs). A total of 10 blends were formulated and the fatty acid constituents and physico-chemical properties of these blends were analyzed. Four blends of MSF/PS (90/10, 85/15, 80/20 and 75/25) possessed fatty acid constituents, iodine value (41.8 to 42.4g I2/100g fat), saponification value (195.7 to 195.9mg KOH/g fat), acid value (2.4 to 2.9%) and slip melting point (37.7 to 39.9°C) similar to those of commercial cocoa butter. Thus, these blends were considered recommendable as CBRs, due to their fatty acid constituents, iodine value, slip melting point, saponification value, and acid value consistent with cocoa butter.

효소적 반응을 이용한 비대칭형 1,2-Distearoyl-3-Oleoyl-rac-Glycerol 혼합물의 생성 및 융점 특성

본 연구는 대두극도경화유(fully hydrogenated soybean oil, FHSBO)와 oleic ethyl ester를 사용하여 코코아버터 대체유지(CBR)로서 사용가능한 비대칭 유지를 개발하고자 하였다. 생산된 비대칭 유지는 위치별 지방산 및 TAG 조성분석, 흡열 및 발열곡선 분석을 수행하여 특성연구를 진행하였으며, TAG 이성질체 분석과 solid fat index(SFI), slip melting point 측정 결과는 코코아버터와 비교 분석하였다. 위치별 지방산 및 TAG 조성 분석 결과, 최종적으로 생산된 비대칭 유지의 주요 TAG 조성은 SSO/SOS, PSO/POS로분석되었으며 sn-2 위치의 지방산은 62.5~68.4 area%의 범위로 주로 stearic acid로 구성되어 있음을 확인하였다. 이는 최종 생성물의 TAG 조성이 SOS, POS보다 주로 SSO, PSO와 같은 비대칭형 TAG로 구성되어 있음을 나타내는 결과인 것으로 생각된다. 또한 RP-HPLC/APCI-MS를 이용하여 SSO와 SOS의 TAG 이성질체 분석한 결과, [SS]+ : [SO]+의 비율이 0.54로 분석된 최종 생성물은 0.37로 분석된 코코아버터에 비하여 비대칭형 TAG인 SSO의 함량이 높으나, 대칭형 TAG인 SOS와 함께 공존하여 존재하는 것으로 나타났다. 코코아버터와 최종 생성물 모두 30~35°C의 온도 구간에서 급격한 흡열곡선을 나타내어 코코아버터 대체유지로서의 특성을 가지고 있었으나, 최종 생성물은 코코아버터보다 조금 높은 SFI와 slip melting point를 가지는 것으로 분석되었다. 이는 최종 생성물의 stearic acid 함량이 코코아버터보다 높은 것에 기인된 것으로 판단된다.

Hard cocoa butter replacers from mango seed fat and palm stearin

The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different chromatographic and thermal techniques. All the blends had three main TGs; namely, 1,3-dipalmitoyl-2-oleoylglycerol (POP) (8.6–17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6–19.6%), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2–31.4%), with SOS being the major component. The melting peak temperatures gradually increased and shifted towards higher temperatures with PS. The crystallization onset temperatures increased, while the offset decreased with PS. The SFC did not drop to 0% at 37.5°C, which was shifted to 0% at and above 40°C for some blends. The studies revealed that CBRs could be prepared by blending MSF and PS, and they could be utilised by chocolate manufacturers in tropical countries.

Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance

Mango seed fat (MSF) and palm oil mid-fraction (POMF) blends were stabilized prior to investigate crystallization and melting behavior, solid fat content (SFC) and triglyceride compositions. Ten blends at various ratios of MSF/POMF, 95/5 (blend 1), 90/10 (blend 2), 85/15 (blend 3), 80/20 (blend 4), 75/25 (blend 5), 70/30 (blend 6), 65/35 (blend 7), 60/40 (blend 8), 55/45 (blend 9), 50/50 (blend 10) were used in this study. Results showed that the major triglyceride ranges in all blends were from 11 to 38.8% 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), from 22.1 to 36.9% 1,3-distearoyl-2-oleoyl-glycerol (SOS), and from 15.4 to 16.2% 1-palmitoyl-3-stearoyl-2-oleoyl-glycerol (POS), respectively. The melting behavior indicated a single curve with only one maximum and one small shoulder for the blends of 3 to 6. The blends having 70, 75, 80, and 85% of MSF showed similar crystallization pattern with a single curve having one maximum peak heights at temperatures of 10.17, 10.58, 11.54, and 11.66°C. The SFC of the blends no. 1 to 5 was found to be close to these SFC of commercial CB at 10 to 20°C temperatures. A multiple regression equation was developed which showed strong correlations between triglycerides of blends 1 to 10 and their properties. The studies revealed that preparation of green quality cocoa butter replacers (CBRs) is possible using MSF and POMF.

Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats

SummaryPhysical characteristics of precrystallised binary mixtures of cocoa butter (CB) and 5, 10, 15, 20, 25 and 30% (w/w) cocoa butter replacer (CBR) or cocoa butter substitute (CBS) were determined. The lipid composition was obtained by chromatography and the solid fat content (SFC) by nuclear magnetic resonance. Tempering was carried out using a lab‐scale agitated jacket vessel reactor. Bars made with tempered samples were submitted to X‐ray diffraction and rupture tests. Snap values of crystallised mixtures decrease with an increase in the amount of alternative fat. X‐ray diffraction patterns confirmed the predominant formation of the beta polymorph habit for CB and beta prime form for CBR and CBS. Mixtures of CB and CBR exhibit chemical compatibility. The knowledge of the snap values and of the variation of SFC with temperature proved to suffice to adequately anticipate the influence of the addition of alternative fats on chocolates physical attributes.

Fat Bloom and Polymorphism in Chocolate Prepared with Modified Tea Seed Oil

In order to produce cocoa butter replacer (CBR), tea seed oil was modified with enzymatic interesterification. The modified product was then added to dark chocolate formulation as a replacement for 10, 15, and 20% of cocoa butter (CB) to study fat bloom formation and polymorphic structure in these samples.

Comparison of Chemical and Enzymatic Interesterification of Tea Seed Oil for the Production of Cocoa Butter Replacer

Cocoa butter replacer (CBR) was produced by the chemical and enzymatic interesterification of the hydrogenated and solid fraction of tea seed oil, at weight percent ratios of 20:80, 25:75 and 30:70. At the ratio of 30:70 (hydrogenated tea seed oil: solid fraction) in both the methods of interesterification, the major fatty acids were palmitic, stearic and oleic acids (17.58, 16.89 and 44.63 %; 17.58, 16.89 and 44.56 %, respectively). Also in this ratio the melting points (m.p.) of samples produced by two methods were 30.03 ºC and 32.23 ºC, respectively. As a comparison, the ratio of 30:70 showed proximate resemblance to those of cocoa butter (25.76, 34.88 and 33.68 %; 31.43 ºC, respectively) than other ratios. The triacylglycerol species (TAGS) play a key role in producing sharp melting point of cocoa butter (one of the most important quality factors in chocolate). As results showed, the enzymatic interesterification produces the sample with the TAGS closer to those of cocoa butter (PLP, OOO, PLS, POP, SOO, POS, SOS). Therefore, it is a suitable method compared with the randomized chemical interesterification.

Production of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil

Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butter (CB). Solid and liquid fractions for large amounts of unsaturated fatty acids (approx. 80%) and thereby lower iodine values (81 - 85 gI2/100g) than that of CB (37% and 34 gI2/100 g, respectively), are not suitable as CBR. Among all ratios of chemically and enzaymatically interesterified oil blends (20%, 25% and 30% of hydrogenated tea seed oil with 80%, 75% and 70% of tea seed oil/liquid fraction/solid fraction), the samples with ratio of 30:70 from both chemical and enzymatic interesterification had FAC and iodine value closer to that of CB. A comparision between chemically and enzymatically interesterified samples (CISs and EISs, respectively), in terms of solid fat content (SFC) indicated that although the SFC values in EIS were much lower than that of CB, but the thermal behavior of this sample is comprable to CB at 20℃- 30℃ (sharp melting point of CB).

Confectionery Coating with an Electrohydrodynamic (EHD) System

In the confectionery coating industry, hard butters are frequently used as cocoa butter replacers. An electrohydrodynamic (EHD) system, which forms fine droplets with a relatively narrow size distribution, may be beneficial in confectionery coating to produce more even coverage. The objective of this study was to determine the effect of lecithin content and fat type on electrical resistivity and apparent viscosity, and the effect of these variables under EHD (25kV) and non-EHD coating on droplet size, width of coating area, thickness, and minimum flow rate to produce complete coverage. Total of 3 different types of fat were used: cocoa butter, cocoa butter equivalent, and lauric butter. As lecithin content increased, resistivity and apparent viscosity decreased, except all samples showed a local apparent viscosity minimum at 0.5% lecithin. EHD coating was more efficient than non-EHD as a smaller droplet size and thinner coating was formed. Due to repulsive forces between the like-charges on the droplets during EHD, it spread over wider areas which lead to a higher minimum flow rate to get complete coverage. Under EHD, increasing resistivity significantly increased the droplet size, but only at the highest resistivities. There was no correlation between resistivity and droplet size or width of coating under non-EHD. The width of coating under EHD decreased significantly as resistivity increased. Thickness and minimum flow rate to produce complete coverage, significantly correlated to resistivity, for EHD coating, and to apparent viscosity, for 2 of the 3 fat types during both EHD and non-EHD. Electrohydrodynamic (EHD) spraying offers great potential improvement to the food industry especially in the confectionery area. From the quality point of view, EHD offers greater and more complete coverage than non-EHD coating. From the economic point of view, lower cost can be achieved for coated food because during EHD, smaller droplet size and thinner coating is produced.

EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED‐CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE U.S.A.

ABSTRACT Consumer expectations and acceptance of six laboratory‐developed prototypes of milk chocolate were evaluated by conjoint analysis and consumer acceptance testing with nondiabetics (n = 103 conjoint, n = 75 acceptance) and diabetics (n = 68 for conjoint, n = 71 acceptance). A conventional laboratory‐developed chocolate was produced with sucrose. Diabetic laboratory‐developed chocolates were made with a substitution of sucrose with high‐intensity sweeteners, sucralose or stevioside, and a polydextrose/lactitol blend as a bulking agent. Diabetic/reduced‐calorie milk chocolates were manufactured with an additional partial replacement of cocoa butter with whey protein concentrate. Sugar claim attribute was more important to diabetics than to nondiabetics; within this attribute, reduced sugar and sugar‐free levels were more important to diabetics, while sugar‐free was more important to nondiabetics. There was no difference for sweetener type and calorie reduction between the two groups. Differences in acceptance means (P &lt; 0.05) for conventional, diabetic and diabetic/reduced‐calorie milk chocolates (especially for samples made with stevioside) were documented within nondiabetic and diabetic consumers and between the two consumer groups. All samples were different across nondiabetic and diabetic consumers regarding overall liking. These results demonstrate that alternative products must be developed and labeled according to the specific consumer groups they are intended to address.PRACTICAL APPLICATIONSThis study indicated which levels of sugar claim, sweetener type and calorie reduction should be used depending on whom – nondiabetics or diabetics – diabetic/reduced‐calorie milk chocolates are being developed. Conjoint analysis is very important for development of new products because it allows for understanding which characteristics are most important prior to actual evaluation of products. Consumer testing using nondiabetic and diabetic consumers was helpful to validate the expectations determined through conjoint analysis with experimental samples.

Performance of a Cocoa Butter‐Like Fat Enzymatically Produced from Olive Pomace Oil as a Partial Cocoa Butter Replacer

AbstractOlive pomace oil is a by‐product of olive oil processing and it is considered a low‐quality oil. Considering its suitable triacylglycerol (TAG) composition, this work aimed to convert refined olive pomace oil (ROPO) to a cocoa butter (CB)‐like fat using sn‐1,3 specific lipase, and to investigate its performance as a partial CB replacer. CB‐like fat was produced from olive pomace oil by sn‐1,3‐specific lipase‐catalyzed acidolysis in a packed bed reactor. Binary blends of CB and CB‐like fat (CB:CB‐like fat) were prepared in different proportions, and their physicochemical characteristics [TAG content, melting profile, solid fat content (SFC) and microstructure] were investigated. The contents of 1,3‐dipalmitoyl‐2‐oleoyl‐glycerol (POP), 1(3)‐palmitoyl‐3(1)stearoyl‐2‐oleoyl‐glycerol (POS) and 1,3‐distearoyl‐2‐oleoyl‐glycerol (SOS) in the 100:0 blend were 18.9, 33.1 and 24.7%, respectively. These contents decreased to 11.0, 20.0 and 11.7%, respectively, in the 0:100 blend. Although the melting point (28.5 °C) did not change significantly above 30% CB‐like fat addition, the shape of the melting peak became wider and irregular. An isothermal solid diagram of SFC showed that better compatibility was observed at temperatures above 35 °C for all blends. Addition of over 30% CB‐like fat caused significant difference in the microstructure.

Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate

SummaryCocoa butter replacer (CBR) was prepared by enzymatic interesterification of hydrogenated and solid fraction (SF) of tea seed oil at weight percent ratio of 30:70, using sn‐1,3 specific lipase from Thermomyces lanuginosus. Dark chocolate samples were then prepared with the prepared CBR as a replacement for 5%, 10%, 15% and 20% of cocoa butter (CB) and the effect of the replacement on hardness (as a key quality factor in chocolate) of the chocolate samples was investigated. Results showed that chocolate samples containing 5% and 10% of interesterified sample (EIS), had the closer texture to that of CB chocolate than other samples. The solid fat content (SFC) profiles also revealed that blending 10% of EIS with CB in chocolate formulation dose not affect the sharp melting point of CB. Based on the results taken from bloom formation, polymorphic structure and sensory evaluation, adding up to 10% of EIS in chocolate formulation reduces the bloom development without adverse affecting the desirable β crystal formation and sensory qualities in the chocolate samples.