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Koen Dewettinck - One of the best experts on this subject based on the ideXlab platform.

  • Functionality of Cocoa Butter equivalents in chocolate products
    European Food Research and Technology, 2017
    Co-Authors: Nathalie De Clercq, Sheida Kadivar, Davy Walle, Sara Pelsmaeker, Xavier Ghellynck, Koen Dewettinck
    Abstract:

    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 (Choc_REF) and the chocolates with partial replacement. Hardness was significantly higher for Choc_REF. 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.

  • crystallization and polymorphic behavior of enzymatically produced sunflower oil based Cocoa Butter equivalents
    European Journal of Lipid Science and Technology, 2016
    Co-Authors: Sheida Kadivar, Nathalie De Clercq, Sabine Danthine, Koen Dewettinck
    Abstract:

    A multi-methodological approach was used to study the isothermal crystallization of Cocoa Butter (CB) in the presence of sunflower oil based Cocoa Butter equivalents (CBEs). pNMR, DSC, oscillatory rheology, XRD, and PLM were used for this purpose. All the techniques confirmed that at 20 degrees C isothermal crystallization of all the blends is a two-step process with formation of alpha crystals in the first step and formation of beta' crystals in the second step. The blends with high amount of CBEs contained more high-melting triacylglycerols (TAGs) and diacylglycerol (DAG) in compare with CB acting as seed crystals enhancing the formation of alpha- crystals in the first crystallization step. Therefore, the induction time of the first crystallization step was inversely related to the amount of CBE. In contrast, the subsequent polymorphic transition was delayed by the presence of the CBE due to their low-melting TAGs. However, adding up to 5% CBE did not change the Foubert's parameters for isothermal crystallization significantly. All the blends (except 5% HOSO CBE), had alpha mediated beta' crystallization. Picturing of the microstructure showed that for the CB and the blends up to 50% large microstructures, indicative of the beta(V) polymorph developed during storage. At 100%, a dense network of spherulites was formed at the beginning of the crystallization period, but upon further storage, no large morphological changes were observed.

  • Influence of enzymatically produced sunflower oil based Cocoa Butter equivalents on the phase behavior of Cocoa Butter and quality of dark chocolate
    LWT - Food Science and Technology, 2016
    Co-Authors: Sheida Kadivar, Mansura Mokbul, Nathalie De Clercq, Koen Dewettinck
    Abstract:

    The two enzymatically produced sunflower oil based Cocoa Butter equivalents (CBEs) were blended with Cocoa Butter (CB) at varying concentrations (g/100 g). The peak maximum decreased significantly upon the addition more CBE due to the presence of the low-melting TAGs. However, the melting heat and the melting onset temperature were comparable to CB up to 25 g CBE/100 g blend. The iso-solid diagram showed monotectic behavior with softening effect proportional to CBE increase. A significant decrease in SFC was observed at all temperatures for the blends in which the CBE ratio was above 25 g/100 g blend. The second part of this study was set out to determine the performance of CBE replacement in chocolates and compounds at 20 °C. All the chocolates and compounds even in the level of 5 g CBE/100 g blend had significantly lower Casson yield stress than reference chocolate. However, the viscosity of the chocolate with 5 g HSHO CBE/100 g blend was comparable with the reference chocolate. Higher amounts of CBE slightly decreased the peak maximum however up to 5 g CBE/100 g blend, the melting behavior did not significantly change compared to the reference chocolate without CBE. The hardness of the reference chocolate was comparable with chocolate with 5 g CBE/100 g blend up to 2 weeks.

  • Influence of Cocoa Butter refining on the quality of milk chocolate
    Journal of Food Engineering, 2012
    Co-Authors: Nathalie De Clercq, Kim Moens, Frédéric Depypere, José Vila Ayala, Gijs Calliauw, Wim De Greyt, Koen Dewettinck
    Abstract:

    Abstract A refining step is often crucial for the removal of undesired components in fats and oils. More flexible refining technologies are required due to a global decline in Cocoa Butter quality and to meet industry’s demand for Cocoa Butters with improved properties. The aim was to investigate the impact of the Cocoa Butter refining process on milk chocolate quality. Therefore a crude Cocoa Butter was subjected to a steam refining at different temperatures and this with or without a silica pretreatment. The major effect of the silica pretreatment was the complete removal of phosphorus (thus phospholipids), iron and alkaline components. During the steam refining step mainly Free Fatty Acids (FFA) were removed at increased temperatures (T ⩾ 200 °C). The refining of the Cocoa Butter influenced the rheological properties of the chocolate. An increased packed column temperature, coinciding with the removal of FFA, resulted in a lower yield stress and a higher viscosity. Reduction of FFA positively influenced the crystallization kinetics and the formation of the crystal network, resulting in differences on a macroscopic scale.

Lee Fong Siow - One of the best experts on this subject based on the ideXlab platform.

  • physical rheological and sensorial properties and bloom formation of dark chocolate made with Cocoa Butter substitute cbs
    Lwt - Food Science and Technology, 2017
    Co-Authors: Nirupam Biswas, Yuen Lin Cheow, Lee Fong Siow
    Abstract:

    Abstract This study examined the physical properties of enzymatically produced palm oil-based Cocoa Butter substitute (CBS) in dark chocolate. Melting profile, particle size distribution (PSD), rheological, textural behaviors, bloom formation and polymorphism were analysed using differential scanning calorimetry (DSC), master-sizer/polarized light microscopy (PLM), rheometer, stereomicroscope and x-ray diffraction (XRD), respectively. Dark chocolates were produced with Cocoa Butter (CB, without CBS), 5 g CBS (formulation-1) and 20 g CBS/100 g blend (formulation-2). Both chocolates with addition of CBS showed maximum melting temperature similar to CB-chocolate. However, the peak area and melting enthalpy for formulation-2 were significantly ( P P P  ≥ 0.05) was observed for formulation-1. Stereomicroscope images of all the chocolate samples did not show bloom at 24 °C for up to 8 weeks. Conversely, at 29 ± 1 °C, bloom formation was only observed for CB-chocolate and formulation-1 after two weeks of storage. Noticeable changes in XRD peaks were observed for bloomed chocolate. Overall, chocolate with formulation-1 was similar to CB-chocolate in terms of physical and sensory properties. However, chocolate with formulation-2 exhibited significantly lower sensory profiles particularly taste acceptance and hardness compared to CB-chocolate.

  • Cocoa Butter substitute cbs produced from palm mid fraction palm kernel oil palm stearin for confectionery fillings
    Journal of the American Oil Chemists' Society, 2017
    Co-Authors: Nirupam Biswas, Yuen Lin Cheow, Sivaruby Kanagaratnam, Lee Fong Siow
    Abstract:

    This study investigated the physicochemical properties of ternary mixtures of palm mid-fraction (PMF):refined bleached deodorized palm kernel oil (RBDPKO):refined bleached deodorized palm stearin (RBDPS) for Cocoa Butter substitute (CBS). Fatty acid constituents, triacylglycerol constituents, solid fat contents (SFCs), melting behavior, polymorphism and crystal morphology were determined using gas chromatography (GC), high-performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), pulsed nuclear magnetic resonance (p-NMR), X-ray diffraction (XRD) and polarized light microscopy (PLM), respectively. Eight blends of various ratios of ternary mixtures were investigated based on the previously studied binary fat mixtures. The composition of palmitic (P) and oleic (O), POP, and crystal morphology (size and shape) of the PMF/RBDPKO/RBDPS [14.9/59.6/25.5 (%w/w)] mixture were comparable to Cocoa Butter (CB), while its melting profile (18.5 and 37 °C), SFC at 20 °C and polymorphism were different from CB. The iso-solid diagrams of the mixture displayed a monotectic effect at 20–25 °C. Therefore, the 14.9/59.6/25.5 PMF/RBDPKO/RBDPS mixture could be used as a CBS in confectionery fillings because of the crystal morphology and monotectic behaviors comparable to those of CB.

  • Cocoa Butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings
    'Springer Science and Business Media LLC', 2017
    Co-Authors: Biswas Nirupam, Tan, Chin Ping, Yuen Lin Cheow, Kanagaratnam Sivaruby, Lee Fong Siow
    Abstract:

    This study investigated the physicochemical properties of ternary mixtures of palm mid‐fraction (PMF):refined bleached deodorized palm kernel oil (RBDPKO):refined bleached deodorized palm stearin (RBDPS) for Cocoa Butter substitute (CBS). Fatty acid constituents, triacylglycerol constituents, solid fat contents (SFCs), melting behavior, polymorphism and crystal morphology were determined using gas chromatography (GC), high‐performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), pulsed nuclear magnetic resonance (p‐NMR), X‐ray diffraction (XRD) and polarized light microscopy (PLM), respectively. Eight blends of various ratios of ternary mixtures were investigated based on the previously studied binary fat mixtures. The composition of palmitic (P) and oleic (O), POP, and crystal morphology (size and shape) of the PMF/RBDPKO/RBDPS [14.9/59.6/25.5 (%w/w)] mixture were comparable to Cocoa Butter (CB), while its melting profile (18.5 and 37 °C), SFC at 20 °C and polymorphism were different from CB. The iso‐solid diagrams of the mixture displayed a monotectic effect at 20–25 °C. Therefore, the 14.9/59.6/25.5 PMF/RBDPKO/RBDPS mixture could be used as a CBS in confectionery fillings because of the crystal morphology and monotectic behaviors comparable to those of CB

M H A Jahurul - One of the best experts on this subject based on the ideXlab platform.

  • Effects of polar cosolvents on Cocoa Butter extraction using supercritical carbon dioxide
    2020
    Co-Authors: E. K. Asep, Selamat Jinap, M H A Jahurul, I S M Zaidul, H Singh
    Abstract:

    Cocoa Butter was successfully extracted from Cocoa liquor by supercritical carbon dioxide (SC-CO 2 ) at 35 MPa, 60°C and 2 mL/min with 5%, 15% and 25% cosolvents. The extraction yield of triglycerides (TG) and fatty acid (FA) compositions were significantly influenced by the concentration of polar cosolvents. The SC-CO 2 extraction efficiency was increased with cosolvent significantly. Ethanol was found to be the best cosolvent for Cocoa Butter extraction using SC-CO 2 followed by isopropanol and acetone. The triglycerides of 1,3-dipalmitoyl-2-oleoylglycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) and 1,3-distearoyl-2-oleoyl-glycerol (SOS) were contained in the extracted Cocoa Butter with POS being the major component. Where palmitic, stearic and oleic were the main fatty acids in the Cocoa Butter samples, with stearic being the highest component. The lower molecular weight (MW) of TGs and FAs showed the higher selectivity compared to the high MW of TGs and FAs. Thus, they were fractionated during the first stage of SC-CO 2 process. Industrial relevance: The Cocoa Butter was successfully extracted from Cocoa liquor by SC-CO 2 at 35 MPa, 60°C and 2 mL/min using different concentrations of polar cosolvents (ethanol, isopropanol and acetone). The extraction yield was significantly (p b 0.05) influenced by the concentration of polar cosolvents. Similarly, polar cosolvent concentration had significant (p b 0.05) effects on the TG and FA compositions. Ethanol was found to be the most efficient polar cosolvent for Cocoa Butter extraction compared to isopropanol and acetone. POS (42.2-45.9%) being the major triglycerdies component, followed by . Palmitic, stearic and oleic acids were the main fatty acids in the extracted Cocoa Butter, with stearic being the highest (34.9-37.8%), followed by oleic (30.3-31.8%) and palmitic (28.3-30.0%) acids, respectively. The choice of modifiers becomes a great challenge and ethanol was shown to be the best polar cosolvent, and it enhanced the solubility during the Cocoa Butter extraction by SC-CO 2 . This method can be feasibly implemented in the Cocoa industry for the production of high quality Cocoa Butter

  • Cocoa Butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
    Food Research International, 2014
    Co-Authors: M H A Jahurul, I S M Zaidul, N Nik A Norulaini, F Sahena, B Y Kamaruzzaman, Kashif Ghafoor, A K M Omar
    Abstract:

    Abstract Mango seeds are waste agro-industrial by-products produced in large quantities in the tropical countries. Supercritical fluid extraction was used for the extraction of high quality mango seed fat from mango seed wastes. The supercritical fluid extracted mango seed fat (MSF) was blended with palm stearin (PS) at different ratios to obtain Cocoa Butter replacers (CBRs). A total of 10 blends were formulated and the fatty acid constituents and physico-chemical properties of these blends were analyzed. Four blends of MSF/PS (90/10, 85/15, 80/20 and 75/25) possessed fatty acid constituents, iodine value (41.8 to 42.4 g I2/100 g fat), saponification value (195.7 to 195.9 mg KOH/g fat), acid value (2.4 to 2.9%) and slip melting point (37.7 to 39.9 °C) similar to those of commercial Cocoa Butter. Thus, these blends were considered recommendable as CBRs, due to their fatty acid constituents, iodine value, slip melting point, saponification value, and acid value consistent with Cocoa Butter.

  • supercritical carbon dioxide extraction and studies of mango seed kernel for Cocoa Butter analogy fats
    Cyta-journal of Food, 2014
    Co-Authors: M H A Jahurul, Juliana Md Jaffri, I S M Zaidul, N Nik A Norulaini, F Sahena, A K M Omar
    Abstract:

    Supercritical carbon dioxide (SC-CO2) was introduced for obtaining premium grade Cocoa Butter quality fat from the waste of mango seed kernel (MSK), where the Soxhlet method was also used for the comparison. Six different varieties of MSK were selected to be extracted using SC-CO2 at pressures of 35 and 42.2 MPa, temperatures of 60°C and 72°C, and constant CO2 flow rate at 3.4 ml/min. The total fat contents of MSK varieties ranged from 64 to 135 g/kg at SC-CO2 extraction and from 76 to 137 g/kg at Soxhlet extraction methods. The fatty acid constituents of fat yield of all varieties extracted using SC-CO2 ranged from 6.9% to10.9% palmitic acid, 32.8% to 47.6% stearic acid, 37% to 47.3% oleic acid, and 3.7% to 6.9% linoleic acid. However, the physicochemical properties and fatty acid constituents of SC-CO2 extracted MSK fats were found to be comparable to that of commercial Cocoa Butter.

  • effects of polar cosolvents on Cocoa Butter extraction using supercritical carbon dioxide
    Innovative Food Science and Emerging Technologies, 2013
    Co-Authors: E. K. Asep, Selamat Jinap, M H A Jahurul, I S M Zaidul, H Singh
    Abstract:

    Cocoa Butter was successfully extracted from Cocoa liquor by supercritical carbon dioxide (SC–CO2) at 35 MPa, 60 °C and 2 mL/min with 5%, 15% and 25% cosolvents. The extraction yield of triglycerides (TG) and fatty acid (FA) compositions were significantly influenced by the concentration of polar cosolvents. The SC–CO2 extraction efficiency was increased with cosolvent significantly. Ethanol was found to be the best cosolvent for Cocoa Butter extraction using SC–CO2 followed by isopropanol and acetone. The triglycerides of 1,3-dipalmitoyl-2-oleoylglycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) and 1,3-distearoyl-2-oleoyl-glycerol (SOS) were contained in the extracted Cocoa Butter with POS being the major component. Where palmitic, stearic and oleic were the main fatty acids in the Cocoa Butter samples, with stearic being the highest component. The lower molecular weight (MW) of TGs and FAs showed the higher selectivity compared to the high MW of TGs and FAs. Thus, they were fractionated during the first stage of SC–CO2 process.

  • Cocoa Butter fats and possibilities of substitution in food products concerning Cocoa varieties alternative sources extraction methods composition and characteristics
    Journal of Food Engineering, 2013
    Co-Authors: M H A Jahurul, Selamat Jinap, I S M Zaidul, N Nik A Norulaini, F Sahena, Jannatul Azmir, K M Sharif, A Mohd K Omar
    Abstract:

    The current concern for Cocoa Butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of Cocoa Butter among all other vegetable fats. Productions of natural Cocoa Butter fats are decreasing day by day due to the decrease of Cocoa cultivation worldwide; moreover, Cocoa fruit contains only a little amount of Cocoa Butter. Therefore, the food industries are keen to find the alternatives to Cocoa Butter fat and this issue has been contemplated among food manufacturers. This review offers an update of scientific research conducted in relation to the alternative fats of Cocoa Butter from natural sources. The findings highlights how these Cocoa Butter alternatives are being produced either by blending, modifying the natural oils or fats from palm oil, palm kernel oil, mango seed kernel fats, kokum Butter fat, sal fat, shea Butter, and illipe fat.

Sopark Sonwai - One of the best experts on this subject based on the ideXlab platform.

  • Crystallization kinetics of Cocoa Butter in the presence of sorbitan esters
    Food Chemistry, 2016
    Co-Authors: Sopark Sonwai, Pawitchaya Podchong, Dérick Rousseau
    Abstract:

    Cocoa Butter crystallization in the presence of sorbitan mono- and triesters or canola oil was investigated. Solid-state surfactant esters accelerated early-stage Cocoa Butter solidification while suppressing later growth. Sorbitan tristearate showed the strongest effect, followed by sorbitan monostearate and sorbitan monopalmitate. Liquid-state surfactants suppressed Cocoa Butter crystallization at all time points, with sorbitan trioleate showing a stronger effect than sorbitan monooleate, which behaved in a similar fashion to canola oil. Via DSC, the palmitic and stearic-based surfactants only associated with Cocoa Butter’s high-melting fraction, with the oleic acid-based surfactants and canola oil showing little influence. All sorbitan esters had little effect on polymorphism, whereas canola oil accelerated the form II-to-III-to-IV transition. The palmitic and stearic-based surfactants greatly reduced Cocoa Butter crystal size whereas the oleic acid-based surfactants and canola showed no notable effect. Overall, sorbitan esters impacted Cocoa Butter crystallization kinetics, though this depended on surfactant structure and concentration.

  • Blending of mango kernel fat and palm oil mid-fraction to obtain Cocoa Butter equivalent
    Journal of Food Science and Technology, 2012
    Co-Authors: Sopark Sonwai, Phimnipha Kaphueakngam, Adrian Flood
    Abstract:

    Cocoa Butter equivalent (CBE) was produced from a blend of mango kernel fat (MKF) and palm oil mid-fraction (PMF). Five fat blends with different ratios of MKF/PMF (90/10, 80/20, 70/30, 60/40 and 50/50 (%wt)) and pure MKF, PMF and Cocoa Butter (CB) were characterized. Similar to CB, all fat blends contained palmitic (P), stearic (S) and oleic (O) acids as the main fatty acid components. The triglyceride compositions of all blends were significantly different from CB. However, blend 80/20, which contained higher content of SOS, similar content of POP and lower content of POS compared to CB, exhibited a slip melting point, crystallization and melting behavior most similar to CB and hence it was recommended as CBE. The chosen CBE was then mixed with CB in a ratio of 1:5.64 (wt), mimicking that of typical dark chocolate where 5 % of CBE is added to the finished product. The crystallization behavior, the crystal morphology and bloom behavior of the mixture was investigated and was found to be not significantly different from CB.

  • production of Cocoa Butter equivalent from mango seed almond fat and palm oil mid fraction
    Asian Journal of Food and Agro-Industry, 2009
    Co-Authors: Phimnipha Kaphueakngam, Adrian Flood, Sopark Sonwai
    Abstract:

    The purpose of this research was to produce Cocoa Butter equivalent from the blend of mango seed almond fat (MAF) from “Keaw” variety mango kernels and palm oil mid-fraction (POMF). Seven MAF-POMF blends with different proportions (100/0, 90/10, 80/20, 70/30, 60/40, 50/50 and 0/100 (%wt) of MAF to POMF) including Cocoa Butter were characterized using various techniques. Fatty acid composition was determined by Gas ChromatographyFlame Ionization Detector (GC-FID) and the results showed that all seven blends had palmitic acid, stearic acid and oleic acid as the main fatty acid components similar to Cocoa Butter, however with varying amounts. The study of solid fat content (SFC) as a function of temperature revealed that all blends except 50/50 and 0/100 melted completely at body temperature (37 0 C) resulting in no waxy sensation when consumed. However, only the 80/20 blend exhibited a melting behaviour closest to that of Cocoa Butter (p < 0.05), especially between 32 0 C and 40 0 C where the fat experienced a sharp decrease in SFC as the temperature increased and approximated the slip melting point (SMP) of Cocoa Butter. As a result of this, the 80/20 blend had the most potential for future use as Cocoa Butter equivalent.

Nirupam Biswas - One of the best experts on this subject based on the ideXlab platform.

  • physical rheological and sensorial properties and bloom formation of dark chocolate made with Cocoa Butter substitute cbs
    Lwt - Food Science and Technology, 2017
    Co-Authors: Nirupam Biswas, Yuen Lin Cheow, Lee Fong Siow
    Abstract:

    Abstract This study examined the physical properties of enzymatically produced palm oil-based Cocoa Butter substitute (CBS) in dark chocolate. Melting profile, particle size distribution (PSD), rheological, textural behaviors, bloom formation and polymorphism were analysed using differential scanning calorimetry (DSC), master-sizer/polarized light microscopy (PLM), rheometer, stereomicroscope and x-ray diffraction (XRD), respectively. Dark chocolates were produced with Cocoa Butter (CB, without CBS), 5 g CBS (formulation-1) and 20 g CBS/100 g blend (formulation-2). Both chocolates with addition of CBS showed maximum melting temperature similar to CB-chocolate. However, the peak area and melting enthalpy for formulation-2 were significantly ( P P P  ≥ 0.05) was observed for formulation-1. Stereomicroscope images of all the chocolate samples did not show bloom at 24 °C for up to 8 weeks. Conversely, at 29 ± 1 °C, bloom formation was only observed for CB-chocolate and formulation-1 after two weeks of storage. Noticeable changes in XRD peaks were observed for bloomed chocolate. Overall, chocolate with formulation-1 was similar to CB-chocolate in terms of physical and sensory properties. However, chocolate with formulation-2 exhibited significantly lower sensory profiles particularly taste acceptance and hardness compared to CB-chocolate.

  • Cocoa Butter substitute cbs produced from palm mid fraction palm kernel oil palm stearin for confectionery fillings
    Journal of the American Oil Chemists' Society, 2017
    Co-Authors: Nirupam Biswas, Yuen Lin Cheow, Sivaruby Kanagaratnam, Lee Fong Siow
    Abstract:

    This study investigated the physicochemical properties of ternary mixtures of palm mid-fraction (PMF):refined bleached deodorized palm kernel oil (RBDPKO):refined bleached deodorized palm stearin (RBDPS) for Cocoa Butter substitute (CBS). Fatty acid constituents, triacylglycerol constituents, solid fat contents (SFCs), melting behavior, polymorphism and crystal morphology were determined using gas chromatography (GC), high-performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), pulsed nuclear magnetic resonance (p-NMR), X-ray diffraction (XRD) and polarized light microscopy (PLM), respectively. Eight blends of various ratios of ternary mixtures were investigated based on the previously studied binary fat mixtures. The composition of palmitic (P) and oleic (O), POP, and crystal morphology (size and shape) of the PMF/RBDPKO/RBDPS [14.9/59.6/25.5 (%w/w)] mixture were comparable to Cocoa Butter (CB), while its melting profile (18.5 and 37 °C), SFC at 20 °C and polymorphism were different from CB. The iso-solid diagrams of the mixture displayed a monotectic effect at 20–25 °C. Therefore, the 14.9/59.6/25.5 PMF/RBDPKO/RBDPS mixture could be used as a CBS in confectionery fillings because of the crystal morphology and monotectic behaviors comparable to those of CB.

  • Development and characterization of Cocoa Butter alternatives from palm-based oils for chocolate application
    2017
    Co-Authors: Nirupam Biswas
    Abstract:

    Cocoa Butter (CB) is the main ingredient of chocolate, which is expensive among the vegetable fats/oils. This study was undertaken to produce a suitable alternative to CB in terms of melting profile and chemical composition from palm-based oils using blending and/or enzymatic interesterification. Cocoa Butter substitute (CBS) made from palm oil fractions was used to produce dark chocolate and its physical and sensorial properties such as taste, appearance and hardness were evaluated. CBS made dark chocolate possessed physical and sensory properties similar to CB made dark chocolate, making the CBS a potential low-cost alternative to formulate chocolate