Compound Chocolate Research Articles

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.

Effect of crystal promoters on viscosity and melting characteristics of compound chocolate

ABSTRACTThe effects of the addition of crystal promoting additives to compound chocolate viscosity and melting characteristics were evaluated in this study. Three types of crystal promoters, namely CP1, CP2, and CP3, were added at varying concentrations (0.25, 0.5, 0.75, and 1.0%). The compound chocolate with no added crystal promoters served as a control. Increase in viscosity with increasing additive concentration was observed among all samples regardless of additive type. Addition of CP1 resulted in significant changes in dimensions and shape deformation after incubation at 40°C for 24 h except at 0.25% concentration. Samples with CP2 and CP3 were fairly stable at 40°C with only CP3 0.25% melting. Crystal promoter type influenced the melting properties of the samples, as determined through differential scanning calorimetry, particularly in terms of Tindex and ΔHM. The ΔHM of all the samples decreased, while the addition of CP1 decreased Tindex values, and adding CP2 and CP3 increased the Tindex. Additive type had limited effects on Tpeak, Tonset, and Tendset. Results suggest that crystal promoters added to compound chocolate affect their viscosity and thermal behavior.

Functionality of cocoa butter equivalents in chocolate products

Although cocoa butter (CB) is an ideal fat for the use in chocolate, limited supply, high demand and fluctuating prices lead the industry to look for alternatives. In the present study, physicochemical properties of commercially available cocoa butter equivalents (CBE) and hard palm mid fraction (PMF) are compared with those of CB. Subsequently, their functionality in real and compound chocolate was evaluated. CBE and PMF contained a comparable (12.0–13.8 %) but significant lower amount of POSt compared to CB (38.7 %). Differences in nonisothermal crystallization and melting profile were observed between CB and CBE. The two-step isothermal crystallization at 20 °C showed that the nucleation started earlier as the StOSt content increased. No significant differences were observed in melting behavior between the reference chocolate (ChocREF) and the chocolates with partial replacement. Hardness was significantly higher for ChocREF. Differences in flow behavior were demonstrated in yield stress, but plastic viscosity of all chocolate products was similar. Although instrumental analyses defined differences, the trained panel and consumers had difficulties to distinguish the chocolate products produced from CBE.

Visualization of oil migration in chocolate using scanning electron microscopy–energy dispersive X-ray spectroscopy

Abstract We have developed a novel method to observe oil migration in chocolate using scanning electron microscopy and energy dispersive X-ray spectroscopy (EDX). If silicone oil is used as the mobile phase in migration, the amount of migrated silicone oil can be evaluated using the EDX signal. Compound chocolate placed on the silicone-oiled cotton resulted in the appearance of liquid oil droplets on the surface of the chocolate within 10 days at 24 °C. Fat blooming was also induced by these oil droplets at 2.5 months. The amount of silicone oil that migrated into the chocolate was evaluated based on the weight change of the chocolate and the EDX signal from the silicone oil. Quantitative analysis indicated that two independent migration mechanisms, diffusion and capillary force, induced migration. In addition, the EDX signal indicated superfast migration from a spot that was distinct from the area of diffusion or capillary force migration. The EDX signals from phosphorus or magnesium atoms were helpful in identifying cacao particles in chocolate since these elements were specific to the particles in chocolate. Homogeneous distribution of silicone oil was observed around the particles in chocolate, thus, these particles might not help to produce a specific migration pathway in chocolate.

The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples

Compound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim of this study was to determine the effects of particle size on some physical (color properties, particle size distribution, rheology, microstructure and melting properties) and chemical properties (phenolic content, volatile composition and also FT-IR spectra of fats) of compound chocolate and cocolin samples. Refining level did not significantly affect color and melting properties, total phenolic content, thermal properties and FT-IR spectra of the fats extracted from the samples. D 90 values of compound chocolates and cocolins changed between 58.3–18.6 and 60.5–18.2 µm, respectively. Surface area of the samples also increased with refining process. Obtained rheological data were fitted to the Casson model with R 2 values ranged between 0.9863 and 0.999, and the corresponding parameters of the model, namely yield stress (τ 0) and plastic viscosity (η pl), significantly increased with decreasing particle size of the samples. Temperature sweep test was also performed, and temperature dependency of apparent viscosity of the samples changed with respect to refining process applied. Volatile composition of the samples was also determined by HS-SPME–GC/MS, and it concluded that both desired such as pyrazines and undesired such as acetic acid compounds for chocolate changed inversely proportional to particle size. According to the findings of the present study, it can be concluded that refining process and particle size are very substantial factors affecting the quality characteristics of the compound chocolate and cocolin samples.

Plant polyphenols to enhance the nutritional and sensory properties of chocolates

A relatively unexplored method to enhance the sensory and nutritional properties of chocolate is to use plant polyphenols. In this study, a low cost agricultural waste product – mangosteen (Garcinia mangostana Linn.) pericarp – was added as powder in graded amounts (1%, 2% and 3%w/w) to dark and compound chocolates during the mixing stage and evaluated. The particle size distributions of the chocolates were mostly within 30μm and the chocolates displayed a homogeneous morphology. The polyphenols (procyanidins and xanthones) in mangosteen pericarp powder were also stable to simulated chocolate processing. The 3% pericarp powder concentration significantly expanded the bioactive profile and total phenolic content (13% in dark chocolates and 50% in compound chocolates) compared to their plain counterparts without affecting sensory qualities. Such low cost plant polyphenols could enhance the bioactive and flavor profile of chocolates, especially in low cocoa content compound chocolates.

The effects of adding water and polyglycerol polyricinoleate on the texture, appearance, and sensory qualities of compound milk chocolate

AbstractWater and polyglycerol polyricinoleate (PGPR) contents were varied to investigate the effects of these parameters on the textural properties, surface color, and sensory qualities of compound chocolates. The content levels of water and PGPR were manipulated between 3–10 and 0.3–3.3%, respectively (content expressed as % by weight of finished product). Simultaneous variations in water and PGPR levels, especially in high ratios, resulted in a drastic reduction in the hardness values (p<0.001), darker color (p<0.01), and an unusual taste (p<0.05) but the effect of water addition was more pronounced than PGPR. It was observed that compound chocolates with 3% water content were not dissimilar from the control with respect to all properties. In the samples of the same water content, the effect of PGPR addition was nearly insignificant. For these confectionaries, the best proportion of ingredients for producing water‐containing compound chocolate was considered the one which has the least negative effects on bloom surface area and the texture.Practical applications: Manufacturing water‐containing imitation chocolates represent a general approach for adding all water‐base materials to chocolate such as cream, yogurt, milk, etc. or water‐soluble substances like trace elements and vitamins. Conventional chocolates become soft at above 28°C, and lose shape retention at above 32°C. Water addition provides a heat‐resistance compound chocolate with shape retention at a temperature above 40°C, being not sticky to the direct touch. However, there has been very limited information about water addition's effects on the chocolate structure. In order to be able to predict the structural variations, it is important to study how water affects the physical properties of the chocolates.

Balancing functional and nutritional quality of oils and fats: Current requirements and future trends

Oils and fats play an important role in the structure, aroma and stability of a wide variety of food products, as well as in their nutritional properties. For Puratos, a producer of ingredients for bakery, patisserie and chocolate sector, functionality and taste are of utmost importance, but the company also wants to contribute to the balanced diet of consumers. Vegetable oils and fats are used in margarines and releasing agents, vegetable creams, compound chocolate, fillings and emulsifiers. Each application requires an oil or fat with specific physicochemical properties in order to ensure the optimal structure, stability and taste of the end product. Traditionally, (partially) hydrogenated vegetable oils deliver important functional characteristics concerning crystallization behaviour, directly linked with the workability, melting properties, stability and mouth feel of the food product. However, due to negative nutritional implications, trans fats are to be replaced by healthier alternatives, preferably not by saturated fats. Consumers – and in some regions, legal instances – demand transfree or hydro-free products while not compromising on taste. Alternative fats and oils will be discussed concerning their functional and nutritional properties.

Characterization of cocoa butter substitutes, milk fat and cocoa butter mixtures

AbstractThe melting properties and polymorphic behavior of binary and ternary blends of cocoa butter substitutes (CBS), cocoa butter (CB), and milk fat (MF) were studied by using pulsed nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), and X‐ray diffractometry (XRD). Hydrogenated palm kernel stearin (HPKS) and hydrogenated palm kernel olein (HPKO) were chosen as the two CBS feedstock fats. Both CBS/CB binary blends displayed significant eutectic behaviors. Multiple melting peaks and eutectic effects were observed at 30–50% addition levels of CB to HPKS. The range was broader in HPKO/CB blends. Dilution effect was observed in both CBS/MF blends while slight monotectic effect was also observed in HPKO/MF blends. Ternary phase diagrams and melting curves showed that eutectic effects existed in both ternary blends and the degree of interaction depended on the content of CB and MF. XRD results showed that when pure fat component in each blend exceeded 80%, its polymorphism dominated in the ternary blends. However, when CBS/CB or MF /CB were added at a comparative content (blends D and F), both β and β′ form existed.Practical applications: Phase properties of fat blends may have significant effects on the sensory characteristics and physical properties of the final products, such as hardness, brittleness, and the bloom formation. This study evaluates the melting properties and the polymorphic characteristics of fat blends of constituents with potential use in the manufacture of confectionery products. A comprehensive analysis of binary and ternary fat blends was conducted in order to provide a guide for compound chocolate production formulation.

Development and storage study of reduced sugar soy containing compound chocolate

Possibility of using full fat soy flour (FFSF) for replacer for whole milk powder (WMP), stevia-mannitol blend as replacer for sugar and soybean oil (SBO) as replacer for cocoa butter in chocolate manufacture without impairing the sensory quality characteristics of chocolate was explored. Data on the sensory evaluation of WMP, sugar and cocoa butter substituted chocolates revealed that 40% (w/w) of WMP, sugar and cocoa butter can be successfully substituted by FFSF, stevia-mannitol blend and SBO, respectively in the preparation of high protein and low sugar chocolate without impairing the sensory attributes. Lecithin was found to be optimum at 0.32% (w/w) level of chocolate mix. Protein content of optimized formulation increased by 21.8% over control. Storage study of the product indicated an increase in hardness, free fatty acid content, peroxide value, total plate count, yeast and mold count, whereas a decrease in moisture content, pH value and sensory scores. The optimized chocolate was found acceptable (score ≥7.0) after 90days of storage at 16 ± 1°C and ~65% RH.

Effect of fat composition on texture and bloom of lauric compound chocolate

AbstractCocoa butter (CB) and milk fat (MF) contents were varied and their effects on the textural property and bloom formation of lauric cocoa butter substitutes (CBS)‐based compound chocolates was investigated. Compositional parameters for CBS compound chocolates were two types of CBS (hydrogenated palm kernel olein (HPKO) and hydrogenated palm kernel sterin (HPKS)), CB (0, 5, 10, and 15%) and MF (0, 3, and 6%) contents. Addition of CB or MF significantly (p<0.001) influenced the hardness of compound chocolates but the effects were less pronounced at higher fat content. Addition of MF or CB accelerated the bloom formation compared with the control samples, but in combination they delayed the bloom formation, suggesting that the mechanisms of bloom formation were different in the CBS compound chocolate made with different fat mixtures.Practical applications This study deals with the effect of fat composition on both texture and bloom of lauric‐based compound chocolates. CB and MF can be used in lauric‐based compound chocolates to improve the flavor, but eutectic and dilution effects appear when these fats are added separately. However, there are few studies on the interactions of ternary mixtures and the physical properties such as hardness of corresponding compound chocolates. In order to be able to predict the bloom formation, it is important to study how these fats affect the physical properties of the compound chocolates.

Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior

AbstractTo provide a comprehensive analysis on the development of bloom on cocoa butter substitutes based compound chocolate, the morphology, chemical composition and melting behavior were examined. Atomic force microscopy (AFM), scanning electric microscopy (SEM), and polarized light microscopy (PLM) measurements were carried out to study the morphological properties of chocolate. AFM analyses showed a crystal growth which was confirmed by using PLM. SEM revealed that the crystal network of fresh chocolate disappeared in the chocolate matrix but constituted a denser one in the bloom which indicating a phase separation. This was confirmed qualitatively by using high performance liquid chromatography and differential scanning calorimetry, where different contents of triacylglycerols and melting behavior were observed in the bloom and the chocolate matrix. Moreover, polymorphism translation from β′ form to β form appeared in the bloom but did not in the chocolate matrix, which suggesting that polymorphism translation is the result rather than the cause of bloom formation.

Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates.

Palm kernel stearin and hydrogenated palm kernel stearin can be used to prepare compound chocolate bars or coatings. The objective of this study was to characterize the chemical composition, polymorphism, and melting behavior of the bloom that develops on bars of compound chocolate prepared using these fats. Bars were stored for 1 year at 15, 20, or 25 degrees C. At 15 and 20 degrees C the bloom was enriched in cocoa butter triacylglycerols, with respect to the main fat phase, whereas at 25 degrees C the enrichment was with palm kernel triacylglycerols. The bloom consisted principally of solid fat and was sharper melting than was the fat in the chocolate. Polymorphic transitions from the initial beta' phase to the beta phase accompanied the formation of bloom at all temperatures.