Cocoa Butter Replacers Research Articles

Effect of Different Types of Emulsifiers on the Physical Characteristics and Fat Bloom Stability of Dark Chocolate with Cocoa Butter Alternatives

An emulsifier is incorporated to delay the fat bloom formation and improve the overall quality of dark chocolate. This study aims to investigate the effects of different emulsifiers on the physical properties and stability of fat bloom in dark chocolate with cocoa butter alternatives (CBAs). Dark chocolate formulations were prepared containing different emulsifiers like lecithin, glycerol monostearate and a combination of both with CBAs like cocoa butter substitute (CBS) and cocoa butter replacer (CBR). Physical property analyses included hardness, snap texture, melting behaviour, pH, and water activity. The whiteness index was used to measure fat maturity. The results showed that the addition of lecithin, CBS, and CBR decreased the hardness value. Meanwhile, samples of chocolate formulation with the addition of glycerol monostearate (CB+GMS), and chocolate formulation with the addition of lecithin and glycerol monostearate (CB+2E), increased the hardness and snap texture. Besides, CBR increased the peak temperature, and emulsifiers increased the peak temperature in samples with CB and CBR while decreasing the melting enthalpy. Furthermore, the addition of CBA and emulsifiers improved the stability of the fat bloom. Therefore, mixed emulsifiers, which have favourable physical properties and higher fat bloom stability, are ideal for use in chocolate production. CBAs have the potential for practical application in chocolate production to improve fat bloom stability.

Shell-Core Microbeads Loaded with Probiotics: Influence of Lipid Melting Point on Probiotic Activity.

Probiotics have many beneficial physiological activities, but the poor stability during storage and gastrointestinal digestion limits their application. Therefore, in this study, a novel type of shell-core microbead for loading probiotics was prepared through high-precision concentric drop formation technology using gelatin as the shell material and lipids as the core material. The microbeads have a regular spherical structure, uniform size, low moisture content (<4%) and high probiotic activity (>9.0 log CFU/g). Textural testing showed that the hardness of the medium-chain triglyceride microbeads (MCTBs), cocoa butter replacer microbeads (CBRBs) and hydrogenated palm oil microbeads (HPOBs) increased gradually (319.65, 623.54, 711.41 g), but their springiness decreased (67.7, 43.3, 34.0%). Importantly, lipids with higher melting points contributed to the enhanced stability of probiotics during simulated digestion and storage. The viable probiotic counts of the HCTBs, CBRBs and HPOBs after being stored at 25 °C for 12 months were 8.01, 8.44, and 8.51 log CFU/g, respectively. In the simulated in vitro digestion process, the HPOBs resisted the destructive effects of digestive enzymes and gastric acid on probiotics, with a reduction in the probiotic viability of less than 1.5 log CFU/g. This study can provide new ideas for the preparation of intestinal delivery probiotic foods.

Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion-filled gels and soybean protein isolate emulsion-filled gels.

The effects of oil type, emulsifier type, and emulsion particle size on the texture, gel strength, and rheological properties of SPI emulsion-filled gel (SPI-FG) and TFSP emulsion-filled gel (TFSP-FG) were investigated. Using soybean protein isolate or sodium caseinate as emulsifiers, emulsions with cocoa butter replacer (CBR), palm oil (PO), virgin coconut oil (VCO), and canola oil (CO) as oil phases were prepared. These emulsions were filled into SPI and TFSP gel substrates to prepare emulsion-filled gels. Results that the hardness and gel strength of both gels increased with increasing emulsion content when CBR was used as the emulsion oil phase. However, when the other three liquid oils were used as the oil phase, the hardness and gel strength of TFSP-FG decreased with the increasing of emulsion content, but those of SPI-FG increased when SPI was used as emulsifier. Additionally, the hardness and gel strength of both TFSP-FG and SPI-FG increased with the decreasing of mean particle size of emulsions. Rheological measurements were consistent with textural measurements and found that compared with SC, TFSP-FG, and SPI-FG showed higher G' values when SPI was used as emulsifier. Confocal laser scanning microscopy (CLSM) observation showed that the distribution and stability of emulsion droplets in TFSP-FG and SPI-FG were influenced by the oil type, emulsifier type and emulsion particle size. SPI-stabilized emulsion behaved as active fillers in SPI-FG reinforcing the gel matrix; however, the gel matrix of TFSP-FG still had many void pores when SPI-stabilized emulsion was involved. In conclusion, compared to SPI-FG, the emulsion filler effect that could reinforce gel networks became weaker in TFSP-FG.

Characterization of Cocoa Butter Replacer Developed from Agricultural Waste of Mango Kernel and Rice Bran

The unique physicochemical properties of cocoa butter (CB) provide the desired physical properties in chocolate. Due to its high demand, increasing price, and limited supply, people are looking for cocoa butter alternatives (CBAs). In this study, CBA was prepared using enzymatic acidolysis on mango kernel fat stearin with rice bran oil blend. Reaction parameters (time (4-8 h), temperature (50-70°C), and enzyme load (6-10%, w/w)) were optimized using response surface methodology to produce similar triacylglycerol (TAG) composition as CB, and the properties of different proportions of CBAs with CB were assessed. Triacylglycerol content, melting behavior, solid fat content, crystal morphology, and polymorphism were investigated by high-performance liquid chromatography, differential scanning calorimetry, pulse nuclear magnetic resonance, polarized light microscopy, and X-ray diffraction, respectively. The optimum reaction condition to produce comparable percentages of monounsaturated TAGs in the final product was 8 h time, 8% enzyme load, and 50°C. After blending of CBA with CB in different proportions, no significant differences in terms of polymorphism, melting profile, and solid fat content were observed up to 20% CBA replacement. However, the TAG profile was similar up to 10% replacement of CB with CBA. In summary, the enzymatically produced CBA can potentially be used as a cocoa butter replacer up to 20% in the confectionery industry.

Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate

ABSTRACT Chocolate is the most popular food type and flavor in this world. The key ingredient in many chocolate products is cocoa butter due to its unique fatty acid profile. Due to the expensive nature of cocoa butter, it has stimulated extensive research for fats that are cheaper and more easily available and can be used as cocoa butter substitutes. The mango (Mangifera indica) is known as the king of fruit due to its rich nutritive profile. The major parts of mango fruit are peel, pulp, and seed. Mango seed is usually discarded as waste which is a source of edible oil (7–12%). The current study was designed to produce chocolate with mango seed oil as a cocoa butter replacer. Mango seed oil was extracted using the soxhlet apparatus and its physiochemical properties were evaluated. Extracted oil was used in chocolate preparation with different proportions (0%, 30%, 70%, and 100%). Furthermore, chocolate was subjected to explore the effect of storage (21days) on product quality and sensory with 7days interval. Current results show that mango seed oil has a valuable fat profile containing palmitic acid (C16:0) 26%, stearic acid (C18:0) 36%, and oleic acid (C18:2) 33%. Moreover, innovative chocolate showed higher antioxidant activity as compared to control in different storage intervals. In addition, chocolate prepared with different proportions of mango seed oil showed higher sensory scores as compared to the control sample. The findings suggest that mango seed oil can replace cocoa butter in chocolate and reduce/manage mango seed waste to improve its antioxidant activity and nutritional value.

Physical properties, sensory profile and storage stability of compound chocolates made with cocoa butter replacer consisting of mango kernel fat and rice bran oil

This study analyzed the physical properties of a dark compound chocolate made with a cocoa butter replacer (CBR). The CBR was made up of enzymatically produced mango kernel fat and rice bran oil. The control (dark chocolate) was produced using cocoa butter. For dark compound chocolates, 5 %, 20 %, and 50 % CBR were used, and all the samples were stored at 4 °C, 20 °C, and 33 °C for 12 weeks. Physical, sensory, and storage stability were assessed. The control and 5 % CBR chocolate demonstrated similar melting peaks (at 33 °C), color, and hardness (11–14 N at 20 °C) profiles. However, 20 % and 50 % CBRs compound chocolates had considerably lower melting peaks (about 31 °C), enthalpies (15–20 J/g), and hardness (3–6 N at 20 °C). Bloom formation started after week 6 at 20 °C for control, 5 %, and 20 % CBR chocolates. The earliest bloom formation was observed for all the chocolates stored at 33 °C, followed by chocolates stored at 20 °C. The chocolates were stable at 4 °C throughout the storage period of 12 weeks. Besides some of the physical properties, the overall sensory acceptance, mouthfeel, and taste were similar to the control chocolate with 20 % CBR compound chocolate.

Development and characterization of novel Lycium barbarum seed oil-based oleogels and their application in functional chocolate

The shortage of cocoa butter (CB) resources has limited the growth of the chocolate industry, and the use of oleogels as a substitute for CB is an emerging strategy. Glycerol monostearate beeswax complex oleogels (GBO), glycerol monostearate rice bran wax complex oleogels (GRO) and glycerol monostearate lacquer wax complex oleogels (GLO) were prepared by using Lycium barbarum seed oil as the base oil with wax. The feasibility of these three oleogels for partial replacement of CB in chocolate was also investigated. The resulting oleogels were characterized using texture profile analysis (TPA), X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR), and rheology. The results showed that all three oleogels were hydrogen bonded and had similar polycrystalline properties. Among the three oleogels, GRO showed the highest hardness and oil binding capacity (OBC) of 1457 g and 99.82%, respectively. And it showed the best gelation properties in 1–100 Hz and 0.001–10% strain sweep. The oleogel chocolates were characterized by rheology, crystal polymorphism and sensory properties. Compared to the control group without oleogels, GRO showed the best substitution, with GRO-chocolate having more stable rheological properties, better taste and overall acceptability. This study provides new ideas for the preparation of chocolates that are lower in saturated fatty acids and richer in nutrients.

PBP and PSP promote β' form crystallization of palm oil, palm stearin, and a cocoa butter replacer

AbstractTo precisely regulate the crystallization of lipids, an in‐depth understanding of the correlation between the structures of the crystallization promoters and their functionalities is crucial. The effects of the crystallization promoters 1,3‐dipalmitoyl‐2‐behenoyl‐glycerol (PBP) and 1,3‐dipalmitoyl‐2‐stearoyl‐glycerol (PSP) on the crystallization behavior of palm oil, palm stearin, and a cocoa butter replacer were investigated by differential scanning calorimetry, polarized light microscopy, and X‐ray diffraction. The chain‐length difference between PSP and PBP resulted in different thermally stable polymorphs. PBP was stabilized in the β‐3L form, but PSP was stabilized in the β′‐2L form. The addition of PBP and PSP significantly promoted nucleation and led to an earlier onset of crystallization during cooling. After isothermal and nonisothermal crystallization, the PSP and PBP increased the melting temperatures of the palm oil and the cocoa butter replacer but decreased the melting temperature of the palm stearin, since PBP and PSP effectively promoted β′ formation but retarded the β' to β transformation. Due to the differences in chain length and subcell matching, palm stearin crystallizes on PSP and PBP via different modes.Practical Applications: PBP and PSP have potential as β'‐form crystallization promoters for plastic fats. This research indicated the possibility of regulating the nanostructures of fats by structural design of the crystallization promoters.

Oxidative Stability Mechanism of Coconut Oil as Substitute to Cocoa Butter in Chocolate

ABSTRACT To appreciate and explore the potential use of coconut oil as substitute in chocolate this research was conducted. In achieving this, three different chocolates were formulated using varied amount of coconut oil (5–15%) as cocoa butter substitute. The formulated chocolate samples and a control were stored for 21 days to evaluate the kinetic reaction of oxidative stability and phenolic and flavonoid content, color and sensory properties. Results revealed that characterizations of oxidative reactions were dependent on coconut oil which had a positive correlation with free fatty acids, saponification and peroxide. Based on statistical tools such as coefficient of correlation (0.9879–0.9976), root mean square error (0.0176–0.3620) and reduced chi-square (1.5 × 10–4–0.1310), second-order polynomial model accurately predicted kinetic evolution of oxidative stability during storage. In conclusion, coconut oil could be used as cocoa butter replacer in chocolate formulation, however only 5% is recommended based on better mouthfeel, appearance and taste and enhanced polyphenolic content

Shorea macrophylla: Overview of Illipe Nut Producing Tree

Shorea macrophylla is also named as ‘Engkabang’ (Iban), ‘Kawang’ (Brunei), and ‘Tengkawang’ (Indonesia). It belongs to the Dipterocarpaceae family and is categorised under the genus Shorea, which can be found in the tropical rainforests in Southeast Asia. It prefers wet habitats, such as in periodically flooded alluvium and riverbanks. The tree size of S. macrophylla is medium or large; however, some researchers in Kalimantan claim it is a small tree. The flowering and fruiting systems of most Dipterocarps, including S. macrophylla, are irregular, but there is a massive flowering event once every few years. Its genetic structure is characterised by moderate genetic diversity within species and populations, as well as high genetic differentiation within local populations. Shorea macrophylla, also known as the Light Red Meranti, is a suitable timber supply for light construction work. It produces illipe nuts that are widely used as cocoa butter replacer fat. Wildlife eats the ripe illipe nuts, which contain a high oil content with mostly beneficial unsaturated triglycerides. The fat extracted from the nut are suitable for cosmetic application as it provides a good moisturising effect. Future investigation into the illipe nuts’ composition and other potential uses should be carried out.

Influence of collagen hydrolysate as cocoa butter replacement agent on the chemical, rheological, and sensory properties of reduced‐fat and reduced‐calorie milk chocolate

This study investigates the effect of collagen hydrolysate (CH) as a partial replacement of cocoa butter (CB) on the chemical, rheological, and sensory properties of milk chocolate. Chocolate samples were prepared with different levels of CH (15, 20, 25, and 30% wt/wt) and compared with the control sample, containing 100% CB. The results showed that moisture content increased with increasing replacement levels, but water activity did not show a significant difference with the control sample. The values of hardness, thixotropy, plastic viscosity, and apparent viscosity increased with increasing the percentage of replacement. The values of yield stress had an increasing trend with enhancing replacement percentage. Despite total acceptability reduced with increasing the levels of replacement in sensory evaluation, there was no significant difference with the control sample. In conclusion, samples with 15 and 20% replacement had the least difference from the control sample. Practical applications In recent years, there has been an increased consumer interest and demand for reduced-fat food products because a growing number of people are suffering from overweight or obesity. Chocolate is a product with high fat and calorie content; therefore, the production of reduced-fat and reduced-calorie chocolates is an efficient solution in this way. The result of this article is an effective step toward the development of reduced-fat and reduced-calorie milk chocolates as an alternative to conventional chocolates.

The Comparison of the Effectiveness of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) in Chocolate Manufacture

This study aimed at (a) comparing the effectiveness of the use of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) on food products and (b) measuring the effectiveness of the sub-groups of the Cocoa Butter Alternatives. In this study, the researchers used Structural Equation Modelling (SEM) with the Partial Least Square (PLS) approach. The analysis showed that (a) CB was more effective in the utilization than CBA and (b) after comparing sub-groups of the CBA examined in this study, Cocoa Butter Substitute (CBS) was more effective than Cocoa Butter Replacer (CBR) and Cocoa Butter Equivalent (CBE). This study is a practical recommendation for the use of CBA so that it can be widely applied in the chocolate industry.

Low calorie cocoa-based products: a short review.

Globally, cocoa is considered an extensively consumed flavor across the food and beverage industry. However, the majority of cocoa products have a large amount of sugar and fat content. Therefore, manufacturers of cocoa-based products are focusing on the commercialization of healthier and innovative cocoa products that contain sugar and fat. High-quality and low-calorie cocoa products can be developed using the right ingredients which can replace fat and sugar without negative impact on the product characteristics. For sugar replacement nutritive sweeteners or sugar alcohols, non-nutritive sweeteners or high potency sweeteners and low digestibility carbohydrates are generally used. For fat substitution cocoa butter equivalents, cocoa butter replacers, cocoa butter substitutes along with vegetable fat and oil replacers are used. This review discusses the effect of sugar and fat substitution on the textural and rheological properties, sensory acceptance, and calorific value of the end cocoa-based products.

Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels

The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentration leds to an increase in this parameter. The CB melting temperature was reduced from 36 °C (control chocolate) to 33 °C (2% HPMC oleogel) and 30 °C (0.5% oleogel), indicating an effect of the oleogel in CB crystallization, although these differences were no significant. The highest HPMC concentration negatively affected the sensory attributes of chocolate related to texture and flavour, while in formulations with 0.5 and 1% HPMC concentrations the attributes were more similar to those of the control chocolate. Altogether, the results indicated that the HPMC sunflower oil oleogels are a suitable alternative to reduce CB in chocolate.

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel.

Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This study researched the partial or total replacement of CB by an oleogel (OG) formulated with a healthier lipid profile, for mixed systems that would allow a partial substitution of CB in confectionery products. The “emulsion-templated approach” was used to develop a sunflower oil-HPMC-based OG. Different CB:OG ratios were formulated increasing the percentage replacement of CB by OG from 50 to 100%. Rheological and textural properties were determined and compared with a CB control at 20 and 10 °C. Oil-binding capacity was also analyzed. The systems showed a solid-like behavior, with higher elastic than viscous modulus, which increased with CB concentration. Compared with 20 °C, at 10 °C there was an increase in connectivity, viscoelasticity, and consistency of the systems, in response to a more complete CB crystallization. The replaced systems also presented a better lipid profile than CB. This evidence suggests that formulated CB:OG system at 50:50 ratio could become useful as a CB equivalent in chocolate products.

Statistical Mixture Design for Modelling and Optimization of Feed Mixture in the Chemical Interesterification to produce Cocoa Butter Alternatives

This study aimed to find the optimum feed mixture consist of palm stearin (PS), palm olein (PO), and coconut oil (CO), for chemical interesterification to produce cocoa butter alternatives (CBA) with the most similar melting profile with cocoa butter. The feed mixture was chemically interesterified using sodium ethylate as the catalyst at a temperature of 75°C for 8 hours. Based on the melting profile analysis of the products, the pure coconut oil (CO-100) and pure palm stearin (PS-100) gave the most similar melting profile of cocoa butter alternatives. The CO-100 melting profile gave the least value of Sum of Square Error compared to Cocoa Butter Substitute while the PS-100 melting profile gave a similar result compared to Cocoa Butter Equivalent (CBE) and Cocoa Butter Replacer (CBR). However, PS-100 product does not meet the other specifications, such as Iodine value and slip melting point. Therefore, it can be concluded that pure coconut oil was the best feed for chemical interesterification to produce cocoa butter alternatives (CBA).

Impact of Cocoa Butter Replacer (CBR) proportion on the physical characteristics of compound dark chocolate

Dark chocolate that is made from 100% cocoa has a melting point in the range of 33-34°C. Because of that, dark chocolate easily melts at room temperature. The melting point of dark chocolate can be increased by adding Cocoa Butter Replacer (CBR). The aim of this study was to examine the impact of CBR on the several characteristics of dark chocolate, including moisture content, particle size, density, color, hardness, and melting point. Proportion of CBR used on this research were 0%, 70%, 75%, 80%, 85%, and 90%, while duration of crystal maturation applied was 12 day. The results showed that the higher amount of CBR added to chocolate was followed by the higher value of hardness, L*, a*, b*, and melting point.

A Review on Cocoa Butter Alternatives in Chocolate Preparation

Cocoa butter naturally occurs in cocoa bean. It is present about 50% of cocoa nib. It is highly resistant to oxidation due to presence of high level of natural tocopherol. It is brittle at room temperature and its melting point is between 34o C to 38o C. But, cocoa butter is expensive and its price is subjected to large fluctuations. That’s why some alternatives for cocoa butters are produced, such as cocoa – butter equivalents (CBEs , like from enzymatic inter-esterification of tea seed oil and fatty acid methyl esters), cocoa-butter substitute (CBSs, esterifies propoxylatedglycerin containing acyl groups derived from saturated linear fatty acids, at least 50 moles percent of the total acyl groups are used ) and cocoa-butter replacers (CBRs, like evaluation of milk fat fractional and modified techniques for making CBR.) Their composition according to triglycerides, fatty acids, sterols and other unsaponifiable components are discussed in this paper. Coconut oil, non-lauric contained fats like palm oil, soybean oil, rapeseed oil, can be used as replacer. These alternatives have various advantages; it improves fat stability, reduces fat migration, and incorporates softness to the product. As the alternatives do not require tempering, it is easier to achieve glassy texture. This work reviews on the theory of the compositional data of vegetable oils, and fats which are used as cocoa – butter alternatives in the production of chocolate.

Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate

Oleogel as fat replacer is an emerging strategy and holds great interests in food industry. Oleogels structured by monoglyceric stearate (MO), β-sitosterol/lecithin (SO) and ethyl cellulose (EO) with different gelation mechanisms were evaluated to prepare oleogel-based chocolate (OGC) with 50% or 100% replacement of cocoa butter (CB). The physical-chemical properties of OGC were evaluated by rheological, thermal, crystal polymorph and microcosmic analyses. The results indicated that OGC exhibited not only a shear thinning behavior but high degree of unsaturation. For the 50% replacement, the hardness of chocolate containing EO was higher than that of chocolates containing MO and SO, which was mainly attributed to the higher solid fat content for the former. Only MO could replace 100% CB with solid-like appearance. Thermal properties and polymorphic form of OGC were comparable to dark chocolate. The microstructure characterization verified that three kinds of oleogels-CB mixtures exhibited different crystalline structure. These findings demonstrate that highly unsaturated oleogels could be promising candidates for reducing use of CB in chocolate.

MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE

Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properties. Interesterification of lard and coconut oil (CO) blends at 70:30 and 80:20 ratios, resulted in IBE70, IBE80 (enzymatic procedure) and IBC70, IBC80 (chemical procedure). They were characterized by their acidity index (AI), iodine index (II) and thermal behavior by differential scanning calorimetry (DSC). II results showed that the highly saturated TAGs in CO affects lard only at the 70:30 ratio. DSC results made evident that the IBE and IBC melting profiles are not significantly different. Additionally, they showed higher crystallization and melting enthalpies compared to native lard, indicating a higher degree of intermolecular arrangement. These findings led to an application as a potential cocoa butter (CB) substitute. A mixture (CBR80) of 20% IBE70 and 80% CB, resulted in a thermal behavior that most resembled CB. Microstructure and texture showed CBR80 as a feasible CB replacer.