Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Laurie-Based Cocoa Butter Substitute

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原文链接

NETL
NSTL
Japan Oil Chemists Soc

外文摘要：Compound chocolates made of lauric-acid-based cocoa butter substitute (CBS) and cocoa butter (CB) often exhibit serious fat blooms caused by phase separation and polymorphic transformation of CB and CBS triacylglycerols. Herein, we found that the fat bloom of CBS-based chocolates could be completely inhibited by adding fat containing l,3-dioleoyl-2-stearoyl-triacylglycerol (OSO) to CBS/CB blends. Unlike the CBS/CB chocolates that presented fat blooms within 3 wk under isothermal storage at 15, 20, and 25℃ and 15 wk under thermal thawing storage at 15-25℃, no fat blooms appeared in the CBS/CB/OSO compound chocolates under any storage condition up to 6 months. The following key factors are involved in the addition of the OSO fats: the (1) concentration ratio of CB/OSO should be 1/1 such that CB/OSO can form molecular compound crystals and (2) total amount of CB+OSO in the CBS/CB/OSO blends should reach 20%. The solid fat content, hardness, and crystallisation rate of the CBS/CB/OSO blend-based chocolate compound were confirmed to be suitable for chocolate production.

外文关键词：

cocoa butter substitutecompound chocolatephysical propertyfat bloom formationmolecular compound

作者：

Shimpei Watanabe、Shinichi Yoshikawa、Kiyotaka Sato

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作者单位：

Research Institute for Creating the Future, Fuji Oil Holdings Inc., 4-3 Kinunodai, Tsukubamirai city, Ibaraki 300-2497, JAPAN

Research Institute for Creating the Future, Fuji Oil Holdings Inc., 1 Sumiyoshi-cho, Izumisano city, Osaka 598-8540, JAPAN

Hiroshima University, Higashi-Hiroshima, 739-8528, JAPAN

出版年：

2023

DOI：

10.5650/jos.ess23159

日本油化学会誌

SCI

ISSN：1345-8957

年,卷(期)：2023.72(12)

被引量1
参考文献量22