Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate
The aim of this work was to evaluate the crystallization behavior of commercial cocoa butter (CB) and cocoa butter equivalents (CBE) and their mixtures to assess the best proportions that do not compromises the crystallization process in chocolates. Blends were prepared using CBE concentrations of 5...
| Principais autores: | da Silva, Thais Lomonaco Teodoro, Grimaldi, Renato, Gonçalves, Lireny Aparecida Guaraldo |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2019
|
| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/10699 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| id |
peri-article-10699 |
|---|---|
| recordtype |
ojs |
| spelling |
peri-article-106992020-09-01T14:38:33Z Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate da Silva, Thais Lomonaco Teodoro Grimaldi, Renato Gonçalves, Lireny Aparecida Guaraldo Tecnologia de Alimentos chocolate; cocoa butter; cocoa butter equivalent; crystallization The aim of this work was to evaluate the crystallization behavior of commercial cocoa butter (CB) and cocoa butter equivalents (CBE) and their mixtures to assess the best proportions that do not compromises the crystallization process in chocolates. Blends were prepared using CBE concentrations of 5%, 10%, 15%, 20% and 37.5% and were evaluated by: fatty acids composition, triacylglycerols (TAG) composition, solid fat content, isothermal analysis, polarized light microscopy, thermal behavior, X-ray diffraction and consistency. The higher amount of CBE in a blend without compromising the CB crystallization were further applied in a dark chocolate. CBE presented a similar fatty acids composition as CB in the same proportions, but the TAGs of the CBE presented more TAG StOSt, imparting fast crystallization, a higher SFC content and a higher hardness. Even with full compatibility between CB and CBE, the CBE proportion in ratios of CB/CBE must be restricted because higher concentrations of this fat are not allowed by the regulations of many countries and can lead to a final product with a waxy feel due to the higher melting point of CBE TAGs. The dark chocolate with CBE/CB (20/80) did not present any physical (snap, microestructure and polymorphism) difference from the regular chocolate pure in CB. Universidade Tecnológica Federal do Paraná (UTFPR) CNPq FAPESP 2019-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/10699 10.3895/rebrapa.v10n1.10699 Brazilian Journal of Food Research; v. 10, n. 1 (2019); 149-170 Brazilian Journal of Food Research; v. 10, n. 1 (2019); 149-170 2448-3184 10.3895/rebrapa.v10n1 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/10699/pdf Direitos autorais 2020 CC-BY http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Inglês |
| format |
Artigo |
| author |
da Silva, Thais Lomonaco Teodoro Grimaldi, Renato Gonçalves, Lireny Aparecida Guaraldo |
| spellingShingle |
da Silva, Thais Lomonaco Teodoro Grimaldi, Renato Gonçalves, Lireny Aparecida Guaraldo Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate |
| author_sort |
da Silva, Thais Lomonaco Teodoro |
| title |
Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate |
| title_short |
Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate |
| title_full |
Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate |
| title_fullStr |
Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate |
| title_full_unstemmed |
Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate |
| title_sort |
effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate |
| description |
The aim of this work was to evaluate the crystallization behavior of commercial cocoa butter (CB) and cocoa butter equivalents (CBE) and their mixtures to assess the best proportions that do not compromises the crystallization process in chocolates. Blends were prepared using CBE concentrations of 5%, 10%, 15%, 20% and 37.5% and were evaluated by: fatty acids composition, triacylglycerols (TAG) composition, solid fat content, isothermal analysis, polarized light microscopy, thermal behavior, X-ray diffraction and consistency. The higher amount of CBE in a blend without compromising the CB crystallization were further applied in a dark chocolate. CBE presented a similar fatty acids composition as CB in the same proportions, but the TAGs of the CBE presented more TAG StOSt, imparting fast crystallization, a higher SFC content and a higher hardness. Even with full compatibility between CB and CBE, the CBE proportion in ratios of CB/CBE must be restricted because higher concentrations of this fat are not allowed by the regulations of many countries and can lead to a final product with a waxy feel due to the higher melting point of CBE TAGs. The dark chocolate with CBE/CB (20/80) did not present any physical (snap, microestructure and polymorphism) difference from the regular chocolate pure in CB. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2019 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/10699 |
| _version_ |
1805450344994439168 |
| score |
10,814766 |