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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin

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Masuchi Buscato, Monise Helen [1] ; Hara, Larissa Miho [1] ; Bonomi, Elida Castilho [1] ; Calligaris, Guilherme de Andrade [2] ; Cardoso, Lisandro Pavie [2] ; Grimaldi, Renato [3] ; Kieckbusch, Theo Guenter [1]
Total Authors: 7
[1] Univ Estadual Campinas, Sch Chem Engn, Albert Einstein Ave 500, BR-13083852 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Inst Phys Gleb Wataghin, BR-13083859 Campinas, SP - Brazil
[3] Univ Estadual Campinas, Sch Food Engn, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Food Chemistry; v. 256, p. 390-396, AUG 1 2018.
Web of Science Citations: 5

Two formulations of dark chocolate were developed by adding cocoa butter stearin (CBSt) or sorbitan monostearate (SMS) and compared to a standard formulation in order to investigate fat bloom formation over time. Fat bloom was monitored by Whiteness Index (WI), melting behavior and polymorphism determinations, in bars stored during 90 days at 20 degrees C and under oscillating temperature between 20 and 32 degrees C. All samples stored at 20 degrees C did not develop fat bloom and the required beta(V) form was maintained. Under oscillating storage condition, samples with CBSt (6.0%, w/w) and SMS (0.15%, w/w) delayed the surface fat bloom formation by at least 45 and 15 days, respectively, compared to standard chocolate, observed visually and through WI increments. The beta(V) to beta(VI) polymorphic transition correlated well with the WI, and also with changes in DSC thermograms, confirming the higher effectiveness of specific triacylglycerol (mainly StOSt) in delaying bloom formation. (AU)

FAPESP's process: 12/10871-6 - Comparative study of the influence of emulsifiers sorbitan esters and sucrose esters on the crystallization behaviour and polymorphism of cocoa butter and lipid model system
Grantee:Monise Helen Masuchi Buscato
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 09/53006-0 - Modification, control and stabilization of the crystallization and polymorphic behavior of fats, with emphasis in cocoa butter and palm oil
Grantee:Theo Guenter Kieckbusch
Support Opportunities: Research Projects - Thematic Grants