Improvement of chocolate heat resistance with illipe butter stearin addition

被引：1
作者：
Podchong, Pawitchaya [1 ]
Chalermchadpokin, Chanunras [2 ]
Sonwai, Sopark [2 ]
Ueno, Satoru [3 ]
机构：
[1] Rajamangala Univ Technol Suvarnabhumi, Fac Agr Technol & Agroind, Dept Food Sci & Technol, Phra Nakhon Si Ayutthaya 13000, Thailand
[2] Silpakorn Univ, Fac Engn & Ind Technol, Dept Food Technol, 6 Rajmunklanai Rd, Nakhon Pathom 73000, Thailand
[3] Hiroshima Univ, Grad Sch Integrated Sci Life, 1-4-4 Kagamiyama, Higashihiroshima, Hiroshima 7398528, Japan
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2023年 / 58卷 / 04期
关键词：
Chocolate; cocoa butter improver; crystallisation; fat bloom; heat resistance; illipe butter stearin; MANGO KERNEL FAT; COCOA BUTTER; CRYSTALLIZATION BEHAVIOR; DARK CHOCOLATE; BLOOM; POLYMORPHISM; EQUIVALENTS; STABILITY; MIGRATION; QUALITY;
D O I：
10.1111/ijfs.16328
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The potential for using illipe butter stearin (IBS) as cocoa butter improver (CBI) in chocolate was investigated in this work. IBS was blended with cocoa butter (CB) in different weight ratios and solid fat content (SFC), crystallisation/melting thermograms, morphology and polymorphism of the blends as well as compatibility between IBS and CB were studied. IBS and CB exhibited a monotectic mixing behaviour, indicating that the two fats were compatible. Addition of 10%-25% IBS to CB increased SFC at all temperatures and the blends melted completely at body temperature. When IBS was added to dark chocolate (5% w/w of the final product), SFC, hardness and shape retention of the chocolate increased from those of the conventional dark chocolate made without IBS addition. Furthermore, fat bloom formation developed more slowly in the chocolate containing IBS. The results indicated that IBS increased heat resistance and fat bloom stability in chocolate without leaving waxy mouthfeel. Therefore, IBS has a high potential to be used as CBI for the chocolate industry.
引用
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页码：1868 / 1878
页数：11
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