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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.)

Temperature, time and fat composition effect on fat bloom formation in dark chocolate

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Teodoro da Silva, Thais Lomonaco [1] ; Grimaldi, Renato [1] ; Guaraldo Goncalves, Lireny Aparecida [1]
Total Authors: 3
[1] Univ Campinas Unicamp, Sch Food Engn, Dept Food Technol, Cidade Univ Zeferino Vaz, POB 6121, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOOD STRUCTURE-NETHERLANDS; v. 14, p. 68-75, OCT 2017.
Web of Science Citations: 0

Dark chocolate is a mixture of cocoa solids and sucrose in a fatty dispersion that is primarily composed of cocoa butter (CB). However, to achieve various technological and economic goals, many types of chocolate and chocolate coatings produced today contain a mixture of CB and other vegetable fats, which may lead to unexpected physical properties in the final product. The objective of this work was to assess the physical and chemical effects of the use of alternative fats, such as cocoa butter substitutes (CBS) and cocoa butter equivalents (CBE), in dark chocolate. Chocolate was stored under ideal conditions for 100 days at 20 degrees C or under temperature cycling with six cycles of 20 degrees C/33 degrees C, and fat bloom formation was assessed using the following measurements: whiteness index, microstructure, melting behavior, and polymorphism. Under ideal storage conditions, no differences were observed between chocolate made with pure CB and chocolates made with alternative fats. However, when the same types of chocolate were exposed to temperature fluctuations, they differed in resistance to fat bloom formation. Pure chocolate made with CB was less resistant and showed the first signs of fat bloom as early as the third cycle, chocolate made with CBS showed signs of fat bloom only at the sixth cycle, and chocolate made with CBE did not show signs of fat 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