Icing Sugar Research Articles

Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children.

Ready-to-use therapeutic foods (RUTFs) are special foods used to encourage rapid weight gain in 5-year-old malnourished children, avoiding hospitalization. The factors affecting sensory characteristics and acceptability of RUTFs have been not adequately described. The aim of this work was to evaluate both the sensory properties and volatile compounds of four alternative RUTFs, varying in soy and sorghum, icing sugar, and oil content. Nine nonoral sensory attributes were evaluated by nine selected and trained assessors. The perceived intensity of five oral sensory attributes and the overall liking were assessed by 100 adult consumers. The volatile compounds were extracted and concentrated by solid phase microextraction and analyzed by gas chromatography/mass spectrometry. RUTF formulations significantly differed for graininess between fingers (size of granules) (P = 0.007), viscosity (P = 0.013), adhesiveness to the spoon (P < 0.044), and meltability (P = 0.005), but in consumers' opinion, they differed only for difficulty in swallowing, intensity of global odor, flavor, and sweetness. A positive correlation between overall liking and sweetness was found. Volatile compounds arising from lipid oxidation (hexanal and octanoic acid) were positively correlated with global odor and flavor. These attributes negatively affected the overall liking and were mainly contained in one out of the four formulations. Sensory and instrumental characterization identified key attributes for this kind of food, such as difficulty in swallowing, global odor, and sweetness, suggesting how to formulate an alternative RUTF to be used for a future clinical trial on malnourished children. PRACTICAL APPLICATION: Starting from the world's need to fight child malnutrition, the present study tried to characterize alternative ready-to-use therapeutic foods (RUTFs), special foods used to encourage rapid weight gain in 5-year-old malnourished children, from several points of view, such as acceptability, stability, technological, and overall quality. Results obtained will be an aid to setup the technological conditions and scale-up parameters for local productions of RUTFs to be tested in real trials on malnourished children. Indeed, key sensory attributes that drive consumer acceptance for this special food, such as sweetness and difficulty in swallowing, came out from the present study.

Sugar composition and in vitro glycaemic response of selected sugars, rice-based meals and traditional kuih

High glycaemic index foods were found to increase the risk of getting diabetes, obesity, cancer and cardiovascular disease. This study aimed to determine the in vitro glycaemic response and sugar composition of selected food types, which include sugars, rice-based meals and traditional cakes and desserts (kuih). The food samples were purchased prepared and analysed using High Performance Liquid Chromatography (HPLC) to determine the sugar composition. The samples were also prepared and assayed using validated in vitro digestion method to determine the estimated glycaemic response. The in vitro method used 0.25g total available carbohydrate, which was established by Clegg Anthrone method. Among the studied samples, the total sugar content was icing sugar (100%), which has the highest percentage, nasi kerabu (7.49%) and kuih lapis (42.20%) for sugars, rice-based meals and traditional kuih, respectively. Dialyzable glucose concentration for the sugar samples was highest in the sugar in sachet (3.47 mg/mL) and lowest in the sugar with stevia (0.49 mg/mL). For the different types of rice-based meals, the highest dialyzable glucose concentration was in nasi lemak (13.06 mg/mL), and the lowest was in nasi kerabu (12.33 mg/mL). While for traditional kuih, kuih lapis (10.53 mg/mL) and kuih keria (6.30 mg/mL) were highest and lowest in the dialyzable glucose concentration, respectively. Significant correlations exist between dialyzable glucose concentration (at 120 minutes) and sugar composition (p&lt;0.05) for the rice-based samples. Among the traditional kuih samples, sucrose content and total sugar content was correlated significantly. However, no correlation exists between dialyzable glucose concentration and sugar composition for the selected sugar samples. Factors such as particle size and presence of phytochemical in sugars, available nutrients (starch, protein and fat) in kuih and cooked dishes as well as the amount of added sugar in food are vital factors that affect the in vitro glycaemic response of the studied samples.

Development of fat-reduced chocolate by using water-in-cocoa butter emulsions

The production of low-fat chocolate represents a challenge in the food industry as fat provides the chocolate main characteristics. In this work, water-in-cocoa butter emulsions were used to partially replace fat. First, the emulsion was optimised in terms of formulation and process parameters to achieve the maximum fat replacement and the required properties in terms of droplet size, free water and thermal behaviour. Afterwards, the emulsion was mixed with cocoa powder, icing sugar and milk powder to make the full chocolate. The effects of the mixing temperature and stirring rate were investigated. Samples were analysed in terms of sample hardness, thermal behaviour and water activity, and compared with a commercial chocolate bar. It was demonstrated that with this approach it is possible to develop a low-calories chocolate, characterised by 40% fat less, with properties close to the full fat equivalent.

The effect of agglomerate integrity and blending formulation on the mechanical properties of whey protein concentrate powder tablets

In this work, the strength of tablets made from mixtures of whey protein concentrate (WPC) powder and different types of sugar was investigated. The agglomerated WPC powder was pneumatically conveyed (lean phase) at three different air speeds of 10, 20 or 30 m/s to simulate the effects of industrial powder transport, resulting in agglomerates with reduced integrity. Conveyed and control WPC powder, and sugar of three different particle size distributions (i.e., granulated, GS; caster, CS and icing sugar, IS) were analysed for microstructure, particle size, moisture, and flowability. Tensile strength of tablets from WPC powder alone or blended with 0.5–10% sugar was tested. Conveying of WPC powder led to a significant increase in tablet strength, (i.e., from failure strength of 1.67 N/mm2 for control tablets to 2.33, 2.11 and 2.11 N/mm2 after conveying at 10, 20 or 30 m/s, respectively), suggesting that the generation of smaller powder particles led to increased mechanical strength of tablets. The addition of sugar also resulted in a significant increase in tablet strength (e.g., failure strength of 2.34, 2.12 and 2.47 N/mm2 at 1.5% addition level of GS, CS and IS, respectively) and strongest tablets were obtained at 1.5–3% sugar addition and by blending with icing sugar. This study demonstrated, for the first time, that conveying and dry blending of whey protein and sugar powders significantly influenced the rheological properties of resultant tablets.

Feasibility of near infrared and Raman hyperspectral imaging combined with multivariate analysis to assess binary mixtures of food powders

Both near infrared hyperspectral imaging (NIR-HSI) and Raman hyperspectral imaging (R-HSI) were investigated in combination with multivariate analysis to assess binary mixtures of food powders. NIR-HSI and R-HSI data of corn flour (CF), icing sugar (IS) and binary mixtures of both in concentrations of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% and 90% CF (w/w) were used to develop CF and IS concentration prediction models. The best model for IS concentration prediction in CF using NIR-HSI was developed using PLS-R based on 7 selected bands (RMSECV 0.58%, RPDCV 55.4, RMSEP 1.00%, RPDP 48.6, R2 1.000, 2LV), while the best model for IS concentration prediction in CF using R-HSI was developed using PLS-R on 11 selected bands (RMSECV 1.75%, RPDCV 18.4, RMSEP 1.26%, RPDP 24.9, R2 0.997, 4LV). Mixing quality of samples was assessed using the standard deviation of NIR-HSI prediction maps of CF and IS mixtures (50:50 (w/w)) mixed for 0, 1, 3, 7, 10, 15, and 30 s. The standard deviation reduced from 23.4% prior to mixing to 3.2% after 30 s of mixing. The prediction maps developed provide spatial information which can be used to evaluate mixture quality during both the convective and diffusion phases of mixing. Both hyperspectral imaging techniques investigated were demonstrated to have high potential for assessment of binary mixtures of food powders in process analytical technology applications.

Icing Sugar Spleen/Perisplenitis Cartilaginea: A Case Report

Spleen, being the largest organ of the mononuclear phagocytic system is involved in many systemic inflammations, generalized haematopoietic disorders as well as metabolic disorders. Perisplinitis, also known colloquially as “icing sugar spleen”, is a common autopsy finding. The capsule of the spleen becomes nodular, thickened and fibrotic and it appears as though the spleen has been dipped in white icing. Perisplenitis is seen as creamy yellow to white exudates or firm glistening “icing-like” plaques on the capsular surface, indicating active acute or regressed infection, respectively. It is usually secondary to generalised peritonitis or extension from local infection. It has been reported as part of Curtis-Fitz-Hugh syndrome or a common accompaniment to cirrhosis of the liver. Massive splenomegaly with sugar icing spleen is also seen in chronic myeloid leukemia and may be seen in sickle cell anaemia. Here we present a case of perisplinitis in a 65 years old male patient as an incidental autopsy finding.

Flow properties of coarse and fine sugar powders

AbstractThe densification dynamics and flow properties of powdery to granular varieties of commercial sugars were obtained. Samples of granular sugar (GS), refined (RS) sugar, a raw type VHP sugar (VS), and icing sugar (IS) were characterized concerning particle morphology, size distribution, loose and tapped bulk densities. Primary particles of IS sugar have a mean size (D50) of 77 μm and they agglomerate into larger size granules with intraparticle voidage. The RS, GS and VS sugars have D50 equal to 286 μm, 537 μm, and 696 μm, respectively. The RS sugar revealed some irregular and rough agglomerates, while the other samples were composed of flat and well‐defined crystals. After full compaction, the initial bulk volume of the IS sugar was reduced by 25%, of the RS sugar by 18%, of the GS and VS sugars by about 10%. The IS sugar was the sample with poorest flowability, based on a Hausner ratio equal to 1.33. Compared to the others, this sugar variety presented a higher bed porosity and a smaller tapped density. In spite of its irregular shaped particles, the RS sugar compacted easily and achieved the same tapped density of samples with well‐defined granular particles. A slower compaction kinetic was observed for the coarser sugar—VS (D50 = 696 μm). Finally, the static and dynamic repose angles increased from the granular (GS and VS) to the powdery sugars (RS and IS), but for the latter ones the values were not significantly different in spite of the mean sizes decreased from 206 μm in the RS sugar to 77 μm in the IS. A more relevant difference was observed in the dynamic repose angle for the powdery sugar and the difference between the dynamic and static repose angles increased as the mean particle size was reduced. According to their repose angles, the flowability would be classified as good (GS and VS) or fair (RS and IS). The densification dynamics of all sugars were fitted with good accuracy to an empirical equation.Practical applicationsPowder flow is influenced by the presence of fines contained in the bulk powder, by the particles' size distribution and by their morphological characteristics. To meet the different needs of customers, a number of sugar varieties are marketed, including the granulated white sugar, the brown raw sugars and the powdery refined sugars. Every sugar variety behaves differently in operations such as packing, transport, and discharge from silos and hoppers. As sugar manufacturing plants deal with materials in a broad range of sizes and shapes, data of basic flow indicators for different sugar varieties obtained under standardized and comparable conditions may be useful for predicting the performance of a processing plant and monitoring the product quality attributes and for designing equipment as well.

Comparison of four commercial DNA extraction kits for the recovery of Bacillus spp. spore DNA from spiked powder samples

Bacillus spp. include human pathogens such as Bacillus anthracis, the causative agent of anthrax and a biothreat agent. Bacillus spp. form spores that are physically highly resistant and may remain active over sample handling. We tested four commercial DNA extraction kits (QIAamp DNA Mini Kit, RTP Pathogen Kit, ZR Fungal/Bacterial DNA MiniPrep, and genesig Easy DNA/RNA Extraction kit) for sample inactivation and DNA recovery from two powders (icing sugar and potato flour) spiked with Bacillus thuringiensis spores. The DNA was analysed using a B. thuringiensis-specific real-time PCR assay. The detection limit was 3×101CFU of spiked B. thuringiensis spores with the QIAamp DNA Mini, RTP Pathogen, and genesig Easy DNA/RNA Extraction kits, and 3×103CFU with the ZR Fungal/Bacterial DNA MiniPrep kit. The results showed that manual extraction kits are effective and safe for fast and easy DNA extraction from powder samples even in field conditions. Adding a DNA filtration step to the extraction protocol ensures the removal of Bacillus spp. spores from DNA samples without affecting sensitivity.

Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams

The partial and full substitution of icing shortening with freeze dried hydroxypropyl methylcellulose (HPMC) and methylcellulose (MC) structured canola oil in sandwich cookie cream was investigated. The cellulose derivatives were prepared using a foam templating approach and incorporated as a shortening replacer in food applications. Treatments were formulated with a 40 wt% fat component and 60 wt% icing sugar, with icing shortening being replaced at 50, 75, and 100% with HPMC- or MC-structured canola oil. These treatments were compared to a 100% shortening control and commercial sandwich cookie cream as an industry benchmark. Shelf life of cookie creams was effectively improved with increasing level of shortening replacement; the amount of unbound oil decreased as a higher amount of oil adsorbed to the surface of added polymer sheets. It was found that the shortening control resulted in highly sticky and gummy creams, while shortening replacement at 50 and 75% gave similar large deformation textural properties as the commercial benchmark. Full replacement resulted in creams that were excessively hard. The storage modulus of creams were used as an interpretation of stiffness, and showed that shortening replacement increased stiffness to match the commercial benchmark. As a rheological fingerprint, nonlinear, large amplitude oscillatory shear Lissajous plots were used to show differences among samples at stresses beyond the linear regime. Based on these results, it was found that cookie creams with desirable functional behaviour can be made by replacing shortening with HPMC- and MC-structured canola oil at intermediate levels.

Artificial feeding of honeybees based on an understanding of nutritional principles

Artificial pollen substitutes were developed to improve productivity from honeybees during periods of nutrient scarcity. The history of pollen-substitute development is outlined. Although many attempts have been made, no substitute has the same nutritional value as bee-collected pollen. Following a review of honeybee nutrition, Black (2006) described the ingredient and nutrient specifications for a pollen substitute, including the need for attractiveness to honeybees. Protein isolates were recommended to avoid toxicity from carbohydrates found in many ingredients used in previous studies. Twenty-seven plant- and animal-derived oils and a rum supplement, mixed at 2% with a low-lipid irradiated pollen, were evaluated for attractiveness by measuring consumption and bee congregation when placed in dishes within beehives. Coconut, linseed oil and rum were preferred significantly (P &lt; 0.05) to the pollen, whereas pollen was preferred to lavender and sage oils. Almond and evening primrose oils were also highly, but not significantly, preferred compared with pollen and were used in combinations with coconut and linseed oils in subsequent experiments. Eleven predominantly pure protein sources, either singly or in combination, were mixed with 2% or 5% attractive oils and evaluated for attractiveness. Soybean protein isolate was selected, because attractiveness was not significantly different from bee-collected pollen. It was then used with oils in an experiment to evaluate either powdered cellulose or milled oat hulls as a fibre source. There were no significant differences in attractiveness of substitutes with the two fibre sources or pollen, and powdered cellulose was selected for further use on the basis of availability. An experiment with ~1000 newly hatched bees with a fertile queen in cages was undertaken to evaluate the diets when given as the sole nutrient source. Consumption, bee longevity and estimated hypopharyngeal gland development using head weight were measured One artificial diet (PI-5) contained 30% soybean protein isolate, 10% cellulose, 42% icing sugar, 12.5% water, 4.5% mixed oils and 1.3% minerals and vitamin plus cholesterol. Diet (PI-10) was similar, but contained twice as much oil replacing icing sugar. Other treatments were redgum pollen (P), a commercial pollen substitute, Feedbee® and defatted soybean meal. Diet consumption, lifespan and head weights were significantly less for the PI diets than for P, while Feedbee® and defatted soybean-meal diets were generally intermediate. The PI diets were discovered to contain excess sodium, due to the manufacturing process. Bees consuming the PI diets had lower concentrations of magnesium, copper, iron, manganese and zinc in their bodies than did those offered P. The fatty acid content of bee bodies also varied with diet. A revised formulation is recommended with reduced sodium and modified mineral and fatty acid composition.

THE ROLES OF CHANNELING AGENTS ON THE DRUG RELEASE FROM WAX MATRIX TABLETS PREPARED BY MELT GRANULATION

The study aimed to investigate the effect of the channeling agents and to explore the mechanisms by which they affect the drug release from wax matrix tablets. The channeling agents were potato starch and icing sugar. The wax matrix tablet contained 4% w/w of chlorpheniramine maleate, a model drug. The matrix formers were carnauba wax, the mixtures of wax and potato starch or icing sugar with different weight ratio of wax: channeling agent, i.e., 1:1, 1:2, and 2:1. They were prepared by melt granulation and then compression into tablet. The in vitro drug release from the wax matrix tablets was studied using USP II (Paddle) method. Within 8 hours, only 22.26% of the drug released from the neat wax matrix tablet, whereas the drug release was significantly increased from tablets containing a channeling agent. The rate and the extent of the drug released increased linearly with the increasing amounts of potato starch. Unlike icing sugar, it had less effect on enhancing the drug release at concentrations of 33% and 50%, but at 67%, the dramatic increase of the drug release was attained. This discrepancy was attributed to the nature and different mechanisms of the two channeling agents on promoting the drug release. The SEM micrographs as well as the degree of water uptake and tablets erosion clearly demonstrated the roles of these two channeling agents on the drug release. The release profiles of the drug from all matrices followed Higuchi model showing the r 2 of 0.97-0.99. Keywords : Carnauba wax; Chlorpheniramine maleate; Higuchi diffusion model; Icing sugar; Melt granulation; Potato starch;

Varroa mites, viruses and bacteria incidences in Kenyan domesticated honeybee colonies

ABSTRACTVarroa mite (Varroa destructor Anderson and Trueman) is a major global threat to the western honey bee (Apis mellifera L.). The ectoparasite has been implicated in the spread of honeybee viruses. Beekeeping plays a major role in transmission of the mite. The study aimed at assessing levels of Varroa infestation, bee viruses and bacteria incidences in domesticated honeybee colonies. Samples of adult honey bees, bee brood and Varroa mites were collected from Baringo, Narok, Kwale, Magarini, Voi, Ijara, Busia and Siaya in Kenya. Ten hives in each site were inspected for the presence of Varroa mites on adult bees using the icing sugar technique and forceps in sealed brood cells. The number of mites observed were recorded per site. Ribonucleic acid was extracted from the mites, brood and adult bees and a polymerase chain reaction was performed to detect the black queen cell virus. Pooled RNA samples of brood and adult bees were used in next generation sequencing on a 454 GS FLX platform to detect bee v...

Movement of a secondary immiscible liquid in a suspension using a non-invasive technique

In this paper, the movement of a secondary immiscible liquid when added to a suspension of hydrophilic particles in a continuous hydrophobic phase is investigated. This was achieved through an approach using high speed camera and X-ray computer tomography. These non-invasive approaches allowed the secondary liquid displacement within the suspension to be monitored on the surface level and within the suspension through a time lapse of scans.The addition of a small amount of secondary liquid to suspensions, can lead to a transition from a fluid-like to paste-like structure. The kinetics taking place and responsible for this, during both short and long term storage were investigated to better understand the mechanisms taking place. Water was added as the secondary immiscible liquid to suspensions composed of sucrose (icing sugar) and sunflower oil. Different volumes of secondary liquid were added to the suspensions. The rate of movement as well as the spreading of the secondary liquid into the suspension was calculated from the scans taken. The surface area to volume ratio was proposed as a reason for the spreading of the liquid for the smaller volume droplet being greater in comparison to the larger volume droplet.

Crystalline Layer Formation of Highly Viscous Supersaturated Liquids

AbstractThe handling of highly viscous supersaturated liquids during nucleation and crystal growth is an important challenge. Here, solutions mixed with hydrocolloids were tested for the formation of gelled products enclosed by a crystallized layer of sucrose from the starting liquid mixture. To create reproducible layers on the gel body, the nucleation needs to be initiated by external seed materials. The influence of the hydrocolloids on the crystallization process and therefore the crystal growth in combination with the different seeds for nucleation (starch, icing sugar) was tested and evaluated. Different external seed materials can have an influence on the thickness of the sugar layers. A significant influence on the thickness of the crystalline layers can be found by the use of different highly viscous solutions.

Preparation and evaluation of chocolate drug delivery system of albendazole

Albendazole (ABZ) is a benzimidazole carbamate with a broad spectrum anti-parasitic effect. ABZ was first approved for treatment of helminthic infections in sheep in 1977, and subsequently approved for human use in 1983. In general, most ascariasis, trichuriasis, enterobiasis and hookworm infections can be successfully treated with single dose Albendazole. Albendazole is one of the bitter drug due to which oral administration of Albendazole leads to patient incompliance especially in children. To overcome this limitation it is advisable to formulate dosage form which is most acceptable for pediatric patients. Chocolate is one of the most palatable and favorite in children, so we have developed chocolate drug delivery system. Albendazole chocolate was prepared using cocoa butter, cocoa powder, icing sugar and milk powder using melting method. Dissolution of prepared chocolate was carried out in 0.1 N HCl and saline phosphate buffer. The prepared chocolate was having sweet taste and showed more than 90% drug release in 30 min. The result showed that prepared chocolate is having good dissolution and sweet taste with better patient compliance.

Rheological characterization of full-fat and low-fat glaze materials for foods

The objective of this work was to perform the rheological characterization of full-fat and low-fat glaze materials used as film-forming fluids. Glaze materials were elaborated with icing sugar, skim milk powder, water, and different contents (0, 3, 6, and 9%) of vegetable fat (sunflower oil and soy lecithin) or microparticulated whey protein as fat mimetic. Rotational rheometry, creep tests, and dynamical rheometry were performed. Yield stress was obtained by direct and indirect methods. Steady shear viscosity was analyzed applying the Herschel–Bulkley model. Complex moduli were modeled with a power law equation and the application of Cox−Merz rule was considered. Images were obtained by optical microscopy. Average film thickness values were estimated using a mechanistic mathematical model for a dip-coating process during the draining stage. The results indicated that it may be possible to obtain low-fat glaze materials with rheological properties, microstructure, and film thickness-forming capacities similar to full-fat formulations.

Oxidative Stability of Pistachio (Pistacia vera L.) Paste and Spreads

AbstractIn this study, pistachio (Pistacia vera L.) spread was prepared using pistachio paste, icing sugar, and red palm oil. Pistachio paste, pistachio spread without emulsifier, and pistachio spread with 1.5 % monoglycerides (Dimodan HP‐M, Danisco, Malaysia) were investigated to determine their oxidative stability by subjecting them to accelerated autoxidation conditions (60 °C). Pistachio paste and pistachio spread exhibit a great susceptibility to lipid oxidation due to their high‐fat content. However, it was found that the high oleic and palmitic contents of the oil increase its stability. In all the pistachio products examined, Totox values were higher than 10 (the maximum permitted level) after 25 days of storage. In none of the products was (E,E)‐2,4‐decadienal detected on day 0. After 25 days of storage, however, the peak area percentages rose to 0.13, 0.19, and 0.18 in pistachio paste, pistachio spread without emulsifier, and pistachio spread with emulsifier, respectively. Based on color investigations, the a value (i.e., less greenish) was increased in all the pistachio samples at the end of the storage period. Based on the results obtained from sensory evaluations as well as GC–MS, free fatty acid (FFA), and color measurements, it may be concluded that the shelf life of pistachio products is 20 days at 60 °C.

Mixing Performance of a Curved‐Ribbon Impeller during Blending of Food Powders

AbstractThe performance of a horizontal segmented curved‐ribbon impeller was evaluated in terms of mixing time and power consumption during blending of two cohesive food powders, namely normal corn starch and icing sugar. Power consumption data were correlated with bulk density and friction coefficient of the powders, impeller volume and length as well as load ratio and rotational speed by a defined relationship. Also, a dimensionless correlation between the power number and the effective cohesion number was obtained. A single generalized dimensionless power curve representing power data is provided that is able to predict the energy required for the agitation process of cohesive food powders in this particular mixer, and also may serve as an engineering tool in process design of solids mixing.

Mixing time and power consumption during blending of cohesive food powders with a horizontal helical double-ribbon impeller

The mixing time and power consumption of a helical double-ribbon impeller during blending of normal corn starch and icing sugar were studied. The approach took into account representative physical, flow and frictional properties of individual components and a 50:50 (w:w) blend, operating conditions and impeller characteristic dimensions. Physical tests showed the powders to be cohesive, hyperfine/superfine, with fair to good flow properties and different internal friction coefficient. Operating conditions played an important role in mixing time. Power consumption data were correlated with relevant powder physical properties; bulk density (ρb) and friction coefficient (μi), system dimensions; impeller volume (VI) and length (LI), and operating conditions; load ratio (f) and impeller speed (N), by the relationship P=0.21[(ρbμi)(VILI)(fN)g]. A dimensionless correlation between the power number (NP=P/ρbDo3N5) and the effective cohesion number (NCe=[ρbDo4N2/FC][Kp(f)/f]) was obtained for the impeller; NP decreased with increasing NCe.

Study on Chocolate Production from Coconut Oil and Palm Oil Shortening

Chocolate is a well-known dessert all over the world. The original chocolate is made from cocoa products: cocoa bean and cocoa butter. Research and Development on low-fat chocolate process were conducted for value addition of coconut oil and Thai fruit. This chocolate processing study composed of (1) coconut oil fractionation, (2) chocolate formulation and (3) shelf-life storage determination. Accordingly, fatty acids composition of the blend of coconut fat and palm oil shortening were determined. It was found that the said product composed of Caproic acid 0.47±0.12%, Caprylic acid 5.65±0.31%, Capric acid 5.14±0.14%, Lauric acid 42.56±0.28%, Myristic acid 16.31±0.18%, Stearic acid 14.55±0.13%, Oleic acid 9.26±0.17%, and Linoleic acid 2.16±0.35%. The saturated fatty acids and unsaturated fatty acids found in this product were 88.57±0.14% and with 11.42±0.81%, respectively. The range of melting point is 260C-330C and oxidative stability is 14.2 to 16.7 hours. The chocolate formula of pale and dark chocolate 1kg composed of coconut fat, palm oil shortening, and lecithin as emulsifier in same amounts such as 250g, 100g, and 0.5g. However, icing sugar and defatted cocoa powder are in different amounts; the icing sugar in pale chocolate and dark chocolate is 350g and 450g while the defatted cocoa powder in pale chocolate and dark chocolate is 200g and 300 g, respectively. These chocolate products have physical properties similar to the chocolate products produced from cocoa butter. The shelf life of these products is 3 months.