Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals.

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Tytuł:: Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals.
Autorzy:: Watanabe S; Fuji Oil Co., Ltd., Izumisano 598-8540, Japan. Electronic address: .
Yoshikawa S; Fuji Oil Co., Ltd., Izumisano 598-8540, Japan. Electronic address: .
Sato K; Hiroshima University, Higashi-Hiroshima 739-8528, Japan. Electronic address: .
Źródło:: Food chemistry [Food Chem] 2021 Mar 01; Vol. 339, pp. 127808. Date of Electronic Publication: 2020 Aug 10.
Typ publikacji:: Journal Article
Język:: English
Imprint Name(s):: Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
MeSH Terms:: Chocolate*
Dietary Fats*
Triglycerides/*chemistry
Calorimetry, Differential Scanning ; Crystallization ; Fatty Acids/chemistry ; Oleic Acid/chemistry ; Palmitic Acid/chemistry ; Stearic Acids/chemistry
Contributed Indexing:: Keywords: Chocolate; Cocoa butter alternative; Differential scanning calorimetry; Polymorphism; X-ray diffraction
Substance Nomenclature:: 0 (Dietary Fats)
0 (Fatty Acids)
0 (Stearic Acids)
0 (Triglycerides)
2UMI9U37CP (Oleic Acid)
2V16EO95H1 (Palmitic Acid)
4ELV7Z65AP (stearic acid)
512OYT1CRR (cocoa butter)
Entry Date(s):: Date Created: 20200824 Date Completed: 20201211 Latest Revision: 20201214
Update Code:: 20240105
DOI:: 10.1016/j.foodchem.2020.127808
PMID:: 32829241
: Czasopismo naukowe

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This paper reports an experimental study of the formation and properties of dark chocolate prepared using novel CB alternative fats (CBAs): symmetric (OS at O) and asymmetric (S at S at O) mixed-acid triacylglycerols (TAGs), in which Sat and O represent saturated fatty acids (stearic:S + palmitic:P) and oleic acid moieties, respectively. It was found that the ternary fat mixtures of CB/S at S at O/OS at O with a ratio of CB/(S at S at O + OS at O) of 1:1 formed the most stable β-form of the double chain length (DCL) structure (β-2), which revealed sufficient hardness and sharp melting profiles around body temperature without tempering processes. Fat bloom formation was not observed in dark chocolate with CBAs at ratios of CB/S at S at O/OS at O of 50/20/30-50/0/50 during the one-year storage test at temperatures between 15 °C and 30 °C. Overall, the present study has shown that fat mixtures made of CB/S at S at O/OS at O, which are rich in oleic acid moieties, can be employed as a cocoa butter equivalent (CBE) fat without tempering procedures.
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