Cocoa Butter Research Articles

Analysis of the ethyl stearate properties as a new alternative to cocoa butter

The object of research is the product of modification of fats, in particular derivatives of fatty acids and monohydric alcohols, namely ethyl stearate. One of the biggest challenges for the confectionery industry is the use of modified fats that fully meet food safety requirements. Existing modified fats, used in confectionery, mainly contain saturated fatty acids with carbon atoms of 16 or less, identified by the World Health Organization (WHO) as harmful to the human body. Without the presence of a significant amount of trans fatty acids, it is difficult to obtain inexpensive modified fats that have high hardness at a low melting point. The reduction of trans fatty acid isomers in modified fats is a worldwide problem. In addition, the presence of glycerol in the composition of trihydric alcohol fats can promote the formation of glycidol esters. In turn, glycidol esters are known to contribute to the development of cancer. It is practically impossible to obtain triacylglycerols, which contain only stearic acid among the saturated fatty acids. This is a significant obstacle to the formation of a rational fatty acid composition in terms of the content of saturated acids.It is proposed to solve certain problems by means of a new technology for modifying fats, namely by replacing in the composition of fats – acylglycerol of the alkyl group. As an alternative to cocoa butter in confectionery products, according to the author’s data, stearic acid ethyl ester can be used. A complex of studies has determined that ethyl stearate, by its physical and chemical properties, namely: melting point, mass fraction of solid ethers and solubility in acylglycerols in any ratio, is a full-fledged alternative to cocoa butter.The use of new modified fats, in particular ethyl stearate in the composition of confectionery, will allow to exclude saturated fatty acids from the diet; according to WHO, they contribute to an increase in low density lipoproteins in human blood.

Pengaruh Perbandingan Minyak dan Surfaktan serta Suhu terhadap Karakteristik Sediaan Krim

This study aims to determine the effect of oil and surfactant comparisons and the temperature to the resultant dosage characteristics and determine the oil and surfactant ratio and the appropriate temperature for the preparation of cream. This study uses the group random two-factor design. The first factor is the comparison of oil that is mixture of cocoa fat and virgin coconut oil with surfactants that is mixture of tween 80 and span 80 consisting of 3 levels, which are 85% ; 15%, 80% ; 20% and 85% ; 25%. The second factor is temperature consisting of 3 levels, which are 60 º C, 70 º C and 80 º C. Results of this study showed the treatment of oil comparison and surfactants were had an strongly effect to the homogeneity, adhesive time, spread ability, separation ratio and viscosity, but had no effect on the pH of cream preparations. Temperature treatment had an strongly effect on homogeneity, adhesive time, spread ability, separation ratio and viscosity, while only had an effect on the pH of a basic cream. Interaction between the treatment had an effect on the ratio of separation, pH as well as the spread of cream preparations, but no had effect on adhesive time and the viscosity of the preparation of cream. Oil comparison and surfactant treatment of 80%: 20% and temperature 70ºC is the best treatment resulting in a cream preparations with homogenity characteristics, adhesive time 7.14 Second, ratio of separator 0.48, spread ability of 6.83 cm, viscosity of 37000 cps and pH 6.05.
 Keywords: oil, surfactans, temperature, cocoa fats, virgin coconut oil, tween 80 and span 80

Physical and bloom stability of low-saturation chocolates with oleogels based on different gelation mechanisms

Oleogels are being increasingly used as solid fat alternatives in food. Low-saturation chocolates (referring to chocolates with low content of saturated fat) were prepared by replacing 50 g/100 g cocoa butter with three oleogels (monoglyceric stearate, β-sitosterol + lecithin, and ethyl cellulose oleogel), which were fabricated through different gelation mechanisms (crystalline particles, self-assembly fibers, and polymeric strands, respectively). The physical characteristics and microstructures of oleogel-based chocolates during isothermal (4 and 20 °C) and fluctuating (20 °C for 17 h and 29 °C for 7 h) storage conditions were evaluated for 60 d, including whiteness index, hardness, thermal behavior, and crystal polymorph. We found that oleogel-based chocolates exhibited bloom delaying property through assessing whiteness index and polarized light microscopy images, especially under fluctuating temperatures. Among three oleogel-based chocolates, β-sitosterol + lecithin oleogel-based chocolate maintained the lowest whiteness index. Differential scanning calorimetry and X-ray diffraction revealed that oleogel-based chocolates showed sustained thermal and polymorphic stability throughout the storage period. Crystal morphology of fat phase observed by polarized light microscopy confirmed the existence of stable β crystals in oleogel-based chocolates. Collectively, oleogel-based chocolates not only lower the degree of saturation but also exhibit high physical and bloom stability during isothermal and fluctuating storage.

Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure

AbstractFat bloom in chocolate is a substantial problem that affects its sensory properties, such as texture and appearance. This phenomenon is because of diffuse light reflection on a roughened surface of chocolate, caused by structural changes of fat crystals subjected to various temperature conditions. The purpose of this study is to characterize the fat bloom formed through gradual two‐step cooling after exposure to temperatures (35–37 °C) slightly above the cocoa butter Form βV melting point (33.8 °C). To clarify the fat bloom formation process, the structural changes in cocoa butter and on the chocolate surface, at the dynamic thermal condition for bloom formation, was investigated using X‐ray diffraction (XRD), fluorescence light microscopy, and scanning electron microscopy (SEM). The results revealed that an entirely light brown fat bloom occurred, even in the absence of the Form βVI or other polymorphic transformation. Microscopic observation showed that the light brown appearance was because of the porous structure on the chocolate surface. This porous structure was formed by liquid oil moving inside of chocolate from the surface. The formation of a coarse network and the subsequent de‐oiling, because of movement of unsolidified liquid fat into the chocolate, appeared to be the main causes of bloom formation. Therefore, a coarsened fat network and oil movement besides the conventional principles of polymorphic transformation of cocoa butter should be considered.

The presence of crystalline sugar limits the influence of emulsifiers on cocoa butter crystallization

The effects of 2 wt% emulsifier and crystalline sugar on the isothermal solidification and polymorphic behavior of cocoa butter were evaluated. The emulsifiers investigated were commercial soy lecithin, polyglycerol polyricinoleate (PGPR), citric acid esters of mono- and diacylglycerols (CITREM) and ammonium phosphatides (AP). All emulsifiers accelerated cocoa butter nucleation and growth from the melt, with PGPR showing the smallest enhancement. Lecithin and AP minimally affected the polymorphic form IV-to-V transition contrary to PGPR and CITREM, whichboth promoted the formation of form V crystals. The presence of sugar alone accelerated cocoa butter solidification while limiting the ability of the emulsifiers to do so. Sugar alone, and in the presence of emulsifier, hindered the polymorphic form IV-to-V transition. This study shows that the effects of emulsifiers on the isothermal crystallization of cocoa butter can be muted in the presence of crystalline sugar, suggesting a complex interplay dependent on emulsifier molecular structure.

Food 3D printing: Effect of heat transfer on print stability of chocolate

Abstract Food 3D Printing is a novel technology which allows manufacturing three dimensional edible objects with customized shape and structure, by extruding and depositing progressively several layers. The overall process is complex since many phenomena occurs simultaneously: non-Newtonian flows, heat transfer, sintering between different layers and solidification of the printed material after deposition. This study focuses on the interplay between the rheological and thermal properties of chocolate products, and printing conditions, in order to predict the stability of 3D printed structures. The effect of printing velocity ( V p ) and environmental temperature ( T e ) on chocolate printed structure was investigated using IR thermography to characterize the local cooling dynamics.3D edible structures can be manufactured successfully only below a critical print velocity which depends on the environmental temperature. At T e = 18 ° C , V p should be lower than 16 mm/s while at 20 ° C lower than 8 mm/s. This conditions ensure a sufficient cooling and solidification of the cocoa butter, which is needed for print stability. A stability criterion based on the local yield stress is proposed to explain the stability or collapse of the 3D printed structures. The understanding provided by this work can help optimising food 3D printing conditions and product formulation.

Optimization of the hydrogenation and rafination process for cocoa butter substitute production using palm kernel oil in a small and medium scale industry

The study on the optimization of hydrogenation and rafination process for cocoa butter substitute (CBS) production using palm kernel oil in small and medium scale industry was conducted. The CBS production process included: hydrogenation, cooling, bleaching, filtering, deodorizing, cooling, and packaging. The optimum condition of the hydrogenation process was obtained using hydrogen with 0.2% nickel catalyst, at 195-200°C, under 2-2.5 bar, using 6.12 hz agitation at 1700 rpm, for 12 hours process. The optimum condition of the rafination process was achieved by bleaching using 2 % bentonite at 80-95°C for 45 minutes and cooling it at 60°C, and deodorizing it at 240°C for 4 hours. The final product of CBS had similar quality characteristics as commercial cocoa butter and was well accepted by consumers. It contained no trans-fatty-acid, 0 nickel, low FFA, and a melting point of 37.1°C.

Application of Complex Chitosan Hydrogels Added With Canola Oil in Partial Substitution of Cocoa Butter in Dark Chocolate

The complexation of polymeric materials can be an alternative to trapping oil in a physical network for formulating foods with reduced saturated fat content. In this research, we have evaluated the use of different polymer ratios of Sodium Alginate (ALG), Carrageenan predominance iota (CR1) and Carrageenan predominance kappa (CR2) complexed with Chitosan (CHI) at a fixed polymer concentration (2% w/v) to formulate complex hydrogels and assess their oil holding capacity. The objective was to determine the polymer ratios of CHI to anionic polysaccharides (75:25, 50:50, and 25:75), determining the oil retention capacity in different ratios, and how this can affect the stability, microstructure and rheology of to produce low saturated chocolate with trapped canola oil. The stability of the hydrogels was characterized, considering the water retention and retention of canola oil in polysaccharides complexes. The more stable system was the hydrogel CHI:CR2 in a polymer ratio of 25:75. This formulation, when added of 20% of canola oil presented an apparent viscosity of 0.631 Pa.s at 300 s−1, and its use as replacer of saturated fat allowed the production of dark chocolate with 16% reduction in fat content and 80% of added cocoa butter. Stability studies showed that polysaccharides complexes network can retain the edible oil in chocolate formulation for 60 days. It has been proven that polysaccharides complexes can be incorporated to partially replace the fatty phase in chocolates without considerable changes in relevant characteristics as consumer acceptance evaluated by sensory tests and rheological properties.

Graphene Oxide Increases Corneal Permeation of Ciprofloxacin Hydrochloride from Oleogels: A Study with Cocoa Butter-Based Oleogels.

In this work, oleogels of cocoa butter (CB), rice bran oil (RBO), and graphene oxide (GO) were prepared. The prepared oleogels were subjected to various characterization techniques such as bright-field microscopy, X-ray diffraction (XRD), crystallization kinetics, differential scanning calorimetry (DSC), and mechanical studies. The influence of increasing GO content on the in vitro drug release and ex vivo corneal permeation of the model drug (ciprofloxacin HCl—CPH) from the oleogels was also investigated. Bright-field micrographs showed that increment in GO content reduced the size of the globular particles of CB. XRD analysis revealed that CB was crystallized in its β’ and β polymorphic forms in the oleogels, which was in agreement with thermal studies. The mechanical characterization demonstrated that the presence of GO improved the elastic nature and stress-bearing properties of the oleogels. Moreover, GO altered the crystallization kinetics of CB in the oleogels in a composition-dependent manner. The in vitro release of CPH from the oleogels occurred through either Fickian diffusion or fat network relaxation or a combination thereof. Furthermore, the inclusion of GO enhanced the ex vivo permeation of CPH molecules across the caprine cornea. Hence, we concluded that the prepared oleogels could be explored as potential delivery systems for ophthalmic applications.

Cocoa Shell as a Step Forward to Functional Chocolates-Bioactive Components in Chocolates with Different Composition.

Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.

Binary Phase Behavior of 1,3-Distearoyl-2-oleoyl-sn-glycerol (SOS) and Trilaurin (LLL).

This paper reports the precise analysis of the eutectic mixing behavior of 1,3-distearoyl-2-oleoyl-sn-glycerol (SOS) and trilaurin (LLL), as a typical model case of the mixture of cocoa butter (CB) and cocoa butter substitute (CBS). SOS was mixed with LLL at several mass fractions of LLL (wLLL); the mixtures obtained were analyzed for polymorphic phase behavior using differential scanning calorimetry (DSC) and synchrotron radiation X-ray diffractometry (SR-XRD). In melt crystallization with constant-rate cooling, SOS and LLL formed eutectics in their metastable polymorphs, allowing the occurrence of a compatible solid solution at wLLL ≥ 0.925. With subsequent heating, the resultant crystals transformed toward more stable polymorphs, then melted in a eutectic manner. For mixtures aged at 25 °C after melt crystallization, eutectics were found in the extended wLLL region, even at wLLL = 0.975. These results indicate that phase separation between SOS and LLL progressed in their solid solution under stabilization. The crystal growth of the separated SOS fraction may cause fat-bloom formation in compound chocolate containing CB and CBS. To solve this problem, the development of retardation techniques against phase separation is expected.

Impact of cocoa fibers on the stability and rheological properties of chocolate ganaches

This work investigates the structure and behavior of model oil-in-water chocolate ganaches by comparing two systems differing in the nature of the dispersed (fat) phase: cocoa butter and cocoa mass (mix of cocoa butter and fibers). Significant differences regarding the textural properties and stability were evidenced. Concentrated liquid emulsions made with cocoa butter had a thick and homogeneous macroscopic aspect. Upon cooling, fat crystallization produced partial coalescence and the emulsions became solid. With molten cocoa mass, a homogeneous aspect was observed until 50 g/100 g of dispersed phase and a grainy texture was obtained at larger fractions. This textural transition was interpreted as being due to a jamming transition. Both conventional and fluorescence microscopy revealed that cocoa fibers were transferred from the fat phase to the aqueous phase and were partially anchored to the interfaces. Upon cooling, cocoa fibers acted as a physical barrier that limited the extent of partial coalescence.

Optical properties and structural coloration of chocolate

Chocolate consists of cocoa butter, cocoa particles, sugar, and additives, which together determine its taste and optical properties. The optical properties of chocolate play a vital role in consumer perception, representing type and quality in the blink of an eye. Here, we present a comprehensive analysis of the optical properties of white, milk, and dark chocolate, while demonstrating how to craft orange to blue chocolate via a thin food-grade coating. Using Mie theory, we show that chocolate can be treated as a turbid solid, where cocoa butter acts as a glass-like dielectric while all other ingredients contribute to its scattering and absorption. We expect the proposed coating to be easily adapted to other food surfaces to bring color to a broader range of edible products.

RETRACTED: Cinnamomum zeylanicum alleviate testicular damage induced by high fat diet in albino rats; histological and ultrastructural studies

Hyperlipidemia has been related to sever health outcome include cardiovascular complication, metabolic disorders and infertility. Moreover, obesity has also been linked to dangerous effects on testicular morphology, spermatogenesis and sperm malformation. Many studies using different herbal medicines exert protective and therapeutic effect on the testes, spermatogenesis and fertility in animals fed high fat diet. Objective: this study aimed to find out the protective effect of cinnamon on testes of albino rat fed high fat diet (HFD). Forty adult male albino rats were selected and equally divided into 4 groups. Group 1: animals of this group were fed standard diet. Group 2: rats were fed standard diet and cinnamon “15% weight by weight, w/w” for 8 weeks. Group 3: animals in this group were fed HFD (2% cholesterol, 15 % sucrose, 15% corn, 15% cocoa butter, starch and 4.7% cellulose) for 8 weeks. Group 4: animals in this group were fed HFD and cinnamon. At the end of 4 weeks half animals were sacrificed and the rest of animals were sacrificed at the end of 8 weeks and blood samples were collected to assay the testosterone level. As well as testes were taken and prepared for both histological and ultrastructure studies. Histological examination of testicular tissue of HFD-fed animals revealed many pathological changes include degenerated seminiferous tubules, distorted germinal layers and interstitial tissue appeared degenerated with intertubular hemorrhage. Ultrastructural observations showed severe degenerated features including both different types of spermatogonia and interstitial tissue. On the other hand, both histological and ultrastructural alterations were substantially but not completely protect in obese animals fed HFD and cinnamon for 4 weeks while advanced degree of improvement tissue appeared after 8 weeks of the same treatment. As well as, significantly increase in the level of testosterone was recorded when compared with HFD-fed animals. The present work concluded that cinnamon dietary uptake may improve testicular damage induced by HFD as it has anti-inflammatory, anti-obesity and antioxidant activities.

Effect of emulsifiers on viscosity and emulsion stability of the cocoa powder mixture

The study was initiated to generate data on the effectiveness of emulsifiers in the cocoa mixture (use as a beverage) with the suitable cocoa butter content remaining in cocoa powder. The experimental designs and comparative analyses will provide the information and knowledge needed in using emulsifiers for improving cocoa powder dispersibility, through viscosity and emulsion stability analysis. The present study was conducted to improved cocoa powder mixtures which have good dispersibility in liquids. Emulsifier of four types (polysorbate, sorbitan monostearate, lecithin from egg yolk/vegetable oil) with the concentrations ranging from 0.25 to 0.7% on the viscosity and emulsion stability of cocoa powder (16 and 20% of cocoa butter contents remained in cocoa powder) were investigated. The obtained results showed that stabilizer levels markedly affected the viscosity and emulsion stability of whipped mixture which increased with higher levels of emulsifiers and cocoa butter contents. The dispersibility of cocoa powder can be significantly increased by adding emulsifiers with the best results achieved at 0.572 and 0.668% of sorbitan monostearate and polysorbate, respectively, in comparison with lecithin. The organoleptic evaluation on the cocoa powder samples also showed there were significant differences (P0.05) in the sensory attributes of the product at this concentration. This sample was adjudged the best based on the overall acceptance.

Formulation and physico-chemical and sensory characterisation of chocolate made from reconstituted cocoa liquor and high cocoa content

Demand of dark chocolate with high cocoa content is increasing worldwide, which means having to find alternative processing methods that allow to dispense with the main ingredient in chocolate: cocoa liquor. To fulfil this goal, we propose using cocoa butter and cocoa cake as their price and duties can be lower than those of liquor. In line with this, the two objectives of this work were to formulate chocolate from reconstituted cocoa liquor and high cocoa content (95%) and to compare its physico-chemical and sensory properties with those of traditionally prepared chocolate containing the usual cocoa percentages (70%). The results showed that for the same percentage of cocoa, the chocolate formulated from reconstituted liquor were the same colour and had similar sensory acceptance despite them possessing less viscosity, and a slightly lower total polyphenols content and antioxidant capacity than those formulated withg cocoa liquor. Despite these differences, a principal component analysis and a sensory analysis revealed that the physico-chemical differences associated with formulation are less important than those caused by increasing the cocoa percentage. Consequently, the proposed method represents an interesting alternative to prepare cheaper chocolate in certain countries or at given times of the year.

Rhizomucor miehei lipase-catalysed synthesis of cocoa butter equivalent from palm mid-fraction and stearic acid: Characteristics and feasibility as cocoa butter alternative

In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process parameters were experimented and the performance of the product was analysed. PMF and stearic acid (at a mass ratio of 1:2) were catalysed by 80 g kg−1 enzyme loading of Lipozyme RM IM fromRhizomucor mieheiat 60 °C for 120 min. The yield of the CBE product was more than 92%, and the CBE resembled cocoa butter (CB) in terms of its triacylglycerol composition. The hardness of the CBE product was higher than that of CB at different storage temperatures, but this difference was not obvious at 25 °C. The polymorphic structures and SFC curve of the CBE were similar to those of the CB. In addition, the CBE could be mixed with CB in any ratio without an obvious eutectic phenomena. Up to 40% CBE could be added to CB without significantly affecting the thermodynamic properties of CB. Thus, replacing CB with the CBE product is feasible.

Advances in Metabolic Engineering of Saccharomyces cerevisiae for Cocoa Butter Equivalent Production.

Cocoa butter is extracted from cocoa beans, and it is mainly used as the raw material for the production of chocolate and cosmetics. Increased demands and insufficient cocoa plants led to a shortage of cocoa butter supply, and there is therefore much interesting in finding an alternative cocoa butter supply. However, the most valuable component of cocoa butter is rarely available in other vegetable oils. Saccharomyces cerevisiae is an important industrial host for production of chemicals, enzyme and pharmaceuticals. Advances in synthetical biology and metabolic engineering had enabled high-level of triacylglycerols (TAG) production in yeast, which provided possible solutions for cocoa butter equivalents (CBEs) production. Diverse engineering strategies focused on the fatty acid-producing pathway had been applied in S. cerevisiae, and the key enzymes determining the TAG structure were considered as the main engineering targets. Recent development in phytomics and multi-omics technologies provided clues to identify potential targeted enzymes, which are responsible for CBE production. In this review, we have summarized recent progress in identification of the key plant enzymes for CBE production, and discussed recent and future metabolic engineering and synthetic biology strategies for increased CBE production in S. cerevisiae.

Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends

AbstractStructured lipids (SL) were produced from enzymatic interesterification (EIE) of palm kernel stearin (PKS), coconut oil (CNO), and fully hydrogenated palm stearin (FHPS) blends in various mass ratios. The EIE reactions were performed at 60 °C for 6 hours using immobilized Lipozyme RM IM with a mixing speed of 300 rpm. The physicochemical properties, crystallization and melting behavior, solid fat content (SFC), crystal morphology and polymorphism of the physical blends (PB), and the SL were characterized and compared with commercial cocoa butter and cocoa butter alternatives (CBA). EIE significantly modified the triacylglycerol compositions of the fat blends, resulting in changes in the physical properties and the crystallization and melting behavior. SFC and slip melting point of all SL decreased from those of their counterpart PB. In particular, SL obtained from EIE of blends 60:10:30 and 70:10:20 (PKS:CNO:FHPS) exhibited a high potential to be used astrans‐free CBA as they showed similar melting ranges, melting peak temperatures, and SFC curves to the commercial CBA with fine needle‐like crystals and desirable β' polymorph.

Portable NIR spectrometer for quick identification of fat bloom in chocolates

Cocoa butter provides desirable sensory properties to chocolates; however, the exposure of chocolate to temperature variations during transportation and/or storage can lead to changes in the polymorphic form of butter, with the appearance of a dull-white film on the chocolate surface, known as fat bloom. This study investigated the use of a portable NIR spectrometer combined with chemometric tools to discriminate milk chocolate, white chocolate, 40% cocoa chocolate, and 70% cocoa chocolate samples, which were subjected to temperature abuse for 6 hours. The PCA allowed separating the samples into three classes: control at 20 °C, chocolate subjected to 35 °C, and chocolate subjected to 40 °C, for each type of chocolate studied. The PLS-DA models provided sensibility, specificity, and accuracy values in the range of 80 to 100%, and allowed identifying the wavelengths associated with the different chocolates that most impacted the construction of the models.