Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats
- Author
- Diem Phuong Tran (UGent) , Davy Van de Walle (UGent) , Michael Hinneh, Claudia Delbaere (UGent) , Nathalie De Clercq (UGent) , Dung Nhan Tran and Koen Dewettinck (UGent)
- Organization
- Abstract
- The presented study investigates the functionality of hard and soft StOSt-rich fats in plain and hazelnut-based filled dark chocolates. Blends of cocoa butter (CB) with different StOSt-rich fats, namely Vietnamese mango fat (VMF), Indian mango fat (IMF), its stearin (IMFst) and olein fraction (IMFol) were selected for application in these chocolate products based on their phase and crystallisation behaviour. It was shown that a fat phase formulation with CB/VMF 70/30 and CB/IMFst 70/30 increased the heat resistance of dark chocolate and maintained similar chocolate quality attributes (colour, hardness, melting and flow properties) compared to the CB reference. Furthermore, these fat blends increased the fat bloom stability following oil migration, as shown by visual assessment by a trained panel, cryo-SEM imaging and oil migration monitoring by HPLC-ELSD. In addition, the fat blend CB/IMFol 90/10, suitable for chocolate applications under non-tropical conditions, was shown to retard oil migration fat bloom as well. Distinct mechanisms for the observed phenomena were proposed. Furthermore, the different steps of fat bloom development, starting from the appearance of oil blisters to the presence of crystals (∼30 μm) on the chocolate surface were captured using cryo-SEM.
- Keywords
- Oil migration, Mango fat, Chocolate, Thermal resistance, Fat bloom, PARTICLE-SIZE DISTRIBUTION, DIFFERENTIAL SCANNING CALORIMETRY, MANGO MANGIFERA-INDICA, COCOA BUTTER, DARK CHOCOLATE, TRIACYLGLYCEROL MIGRATION, CONFECTIONERY PRODUCTS, BLOOM DEVELOPMENT, OIL MIGRATION, ALMOND FAT
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-6941319
- MLA
- Tran, Diem Phuong, et al. “Controlling the Stability of Chocolates through the Incorporation of Soft and Hard StOSt-Rich Fats.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol. 117, no. 11, 2015, pp. 1700–13, doi:10.1002/ejlt.201400584.
- APA
- Tran, D. P., Van de Walle, D., Hinneh, M., Delbaere, C., De Clercq, N., Tran, D. N., & Dewettinck, K. (2015). Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 117(11), 1700–1713. https://doi.org/10.1002/ejlt.201400584
- Chicago author-date
- Tran, Diem Phuong, Davy Van de Walle, Michael Hinneh, Claudia Delbaere, Nathalie De Clercq, Dung Nhan Tran, and Koen Dewettinck. 2015. “Controlling the Stability of Chocolates through the Incorporation of Soft and Hard StOSt-Rich Fats.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 117 (11): 1700–1713. https://doi.org/10.1002/ejlt.201400584.
- Chicago author-date (all authors)
- Tran, Diem Phuong, Davy Van de Walle, Michael Hinneh, Claudia Delbaere, Nathalie De Clercq, Dung Nhan Tran, and Koen Dewettinck. 2015. “Controlling the Stability of Chocolates through the Incorporation of Soft and Hard StOSt-Rich Fats.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 117 (11): 1700–1713. doi:10.1002/ejlt.201400584.
- Vancouver
- 1.Tran DP, Van de Walle D, Hinneh M, Delbaere C, De Clercq N, Tran DN, et al. Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2015;117(11):1700–13.
- IEEE
- [1]D. P. Tran et al., “Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats,” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol. 117, no. 11, pp. 1700–1713, 2015.
@article{6941319,
abstract = {{The presented study investigates the functionality of hard and soft StOSt-rich fats in plain and hazelnut-based filled dark chocolates. Blends of cocoa butter (CB) with different StOSt-rich fats, namely Vietnamese mango fat (VMF), Indian mango fat (IMF), its stearin (IMFst) and olein fraction (IMFol) were selected for application in these chocolate products based on their phase and crystallisation behaviour. It was shown that a fat phase formulation with CB/VMF 70/30 and CB/IMFst 70/30 increased the heat resistance of dark chocolate and maintained similar chocolate quality attributes (colour, hardness, melting and flow properties) compared to the CB reference. Furthermore, these fat blends increased the fat bloom stability following oil migration, as shown by visual assessment by a trained panel, cryo-SEM imaging and oil migration monitoring by HPLC-ELSD. In addition, the fat blend CB/IMFol 90/10, suitable for chocolate applications under non-tropical conditions, was shown to retard oil migration fat bloom as well. Distinct mechanisms for the observed phenomena were proposed. Furthermore, the different steps of fat bloom development, starting from the appearance of oil blisters to the presence of crystals (∼30 μm) on the chocolate surface were captured using cryo-SEM.}},
author = {{Tran, Diem Phuong and Van de Walle, Davy and Hinneh, Michael and Delbaere, Claudia and De Clercq, Nathalie and Tran, Dung Nhan and Dewettinck, Koen}},
issn = {{1438-7697}},
journal = {{EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY}},
keywords = {{Oil migration,Mango fat,Chocolate,Thermal resistance,Fat bloom,PARTICLE-SIZE DISTRIBUTION,DIFFERENTIAL SCANNING CALORIMETRY,MANGO MANGIFERA-INDICA,COCOA BUTTER,DARK CHOCOLATE,TRIACYLGLYCEROL MIGRATION,CONFECTIONERY PRODUCTS,BLOOM DEVELOPMENT,OIL MIGRATION,ALMOND FAT}},
language = {{eng}},
number = {{11}},
pages = {{1700--1713}},
title = {{Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats}},
url = {{http://doi.org/10.1002/ejlt.201400584}},
volume = {{117}},
year = {{2015}},
}
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