Advanced search
1 file | 1.25 MB

Functionality of cocoa butter equivalents in chocolate products

Nathalie De Clercq (UGent) , Sheida Kadivar (UGent) , Davy Van de Walle (UGent) , Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) and Koen Dewettinck (UGent)
Author
Organization
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 (ChocREF) and the chocolates with partial replacement. Hardness was significantly higher for ChocREF. 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.
Keywords
Cocoa butter, Chocolate, Cocoa butter equivalent, Crystallization, Sensory, FAT CRYSTALLIZATION, MINOR COMPONENTS, DARK CHOCOLATE, BEHAVIOR

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 1.25 MB

Citation

Please use this url to cite or link to this publication:

Chicago
De Clercq, Nathalie, Sheida Kadivar, Davy Van de Walle, Sara De Pelsmaeker, Xavier Gellynck, and Koen Dewettinck. 2016. “Functionality of Cocoa Butter Equivalents in Chocolate Products.” European Food Research and Technology 243 (2): 309–321.
APA
De Clercq, Nathalie, Kadivar, S., Van de Walle, D., De Pelsmaeker, S., Gellynck, X., & Dewettinck, K. (2016). Functionality of cocoa butter equivalents in chocolate products. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 243(2), 309–321.
Vancouver
1.
De Clercq N, Kadivar S, Van de Walle D, De Pelsmaeker S, Gellynck X, Dewettinck K. Functionality of cocoa butter equivalents in chocolate products. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2016;243(2):309–21.
MLA
De Clercq, Nathalie, Sheida Kadivar, Davy Van de Walle, et al. “Functionality of Cocoa Butter Equivalents in Chocolate Products.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY 243.2 (2016): 309–321. Print.
@article{8043402,
  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~{\textdegree}C showed that the nucleation started earlier as the StOSt content increased. No significant differences were observed in melting behavior between the reference chocolate (ChocREF) and the chocolates with partial replacement. Hardness was significantly higher for ChocREF. 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.},
  author       = {De Clercq, Nathalie and Kadivar, Sheida and Van de Walle, Davy and De Pelsmaeker, Sara and Gellynck, Xavier and Dewettinck, Koen},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  language     = {eng},
  number       = {2},
  pages        = {309--321},
  title        = {Functionality of cocoa butter equivalents in chocolate products},
  url          = {http://dx.doi.org/10.1007/s00217-016-2745-6},
  volume       = {243},
  year         = {2016},
}

Altmetric
View in Altmetric
Web of Science
Times cited: