Physical properties of bloom-resistant chocolate using palm-based no-trans cocoa butter replacers

In this study, two types of palm-based trans-free cocoa butter replacers (CBRs) were prepared using interesterification and solvent fractionation techniques. Fat A was prepared from palm oil (PO) and fully hydrogenated palm oil (FHPO), while Fat B was prepared from PO, FHPO, and palm kernel oil (PKO). The following results were obtained: (1) the two fats melted at 38-39 degrees C; (2) an 80/20 mixture of Fat A/CB exhibited beta'-beta transformation after 1 month, whereas an 80/20 mixture of Fat B/CB sustained the beta' form for >2 months under thermal thawing conditions (17 <-> 28 degrees C); and (3) fat bloom was observed in the compound chocolate containing Fat A (80%) and CB (20%) after 2 months of storage, whereas no fat bloom occurred in the compound chocolate containing Fat B (80%) and CB (20%) for 3 months. This may be due to the addition of PKO-based triacylglycerolss with the CN numbers ranging from 40 to 46 (total of 16.1%) in Fat B. Therefore, it was concluded that Fat B prepared from PO, FHPO, and PKO is a trans-free CBR exhibiting high stability of the beta' form.