Stability of Chocolates Enriched with Cocoa Shell during Storage

Fat bloom is an outstanding quality defect especially in filled chocolate, which usually comprises oils of different origins and with different physical properties. Dark chocolate pralines filled with nougat contain a significant amount of hazelnut oil in their center and have been reported as being notably susceptible to oil migration. The current study was designed to test the assumption that a targeted crystallization of nougat with cocoa butter seed crystals is an appropriate technological tool to reduce filling oil transfer to the outside of the praline and, hence, to counteract chocolate shell weakening and the development of fat bloom. For this purpose, the hardness of nougat/chocolate layer models and the thermal properties of chocolate on top of nougat were analyzed during storage at 23 °C for up to 84 days. Pronounced differences between layer models with seeded nougat and with control nougat that was traditionally tempered were observed. The facts that chocolate hardness increased rather than decreased during storage, that the cocoa butter melting peak was shifted towards a lower temperature, and that the hazelnut oil content in the chocolate was reduced can be taken as explicit indicators for the contribution of seeded nougat to the fat bloom stability of filled chocolate.

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Texture, rheology and fat bloom study of ‘chocolates’ made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction

LWT ◽

10.1016/j.lwt.2018.07.013 ◽

2018 ◽

Vol 97 ◽

pp. 349-354 ◽

Cited By ~ 7

Author(s):

Adiguna Bahari ◽

Casimir C. Akoh

Keyword(s):

Cocoa Butter ◽

Cocoa Butter Equivalent ◽

Fat Bloom

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Application of Complex Chitosan Hydrogels Added With Canola Oil in Partial Substitution of Cocoa Butter in Dark Chocolate

Frontiers in Sustainable Food Systems ◽

10.3389/fsufs.2020.559510 ◽

2020 ◽

Vol 4 ◽

Author(s):

Andres Silvestre Gallegos Soto ◽

Renata Santos Rabelo ◽

Eliana Marcela Vélez-Erazo ◽

Paulo Túlio de Souza Silveira ◽

Priscilla Efraim ◽

...

Keyword(s):

Cocoa Butter ◽

Canola Oil ◽

Polymer Concentration ◽

Saturated Fat ◽

Polymeric Materials ◽

Fat Content ◽

Dark Chocolate ◽

Partial Substitution ◽

Retention Capacity ◽

The Stability

The complexation of polymeric materials can be an alternative to trapping oil in a physical network for formulating foods with reduced saturated fat content. In this research, we have evaluated the use of different polymer ratios of Sodium Alginate (ALG), Carrageenan predominance iota (CR1) and Carrageenan predominance kappa (CR2) complexed with Chitosan (CHI) at a fixed polymer concentration (2% w/v) to formulate complex hydrogels and assess their oil holding capacity. The objective was to determine the polymer ratios of CHI to anionic polysaccharides (75:25, 50:50, and 25:75), determining the oil retention capacity in different ratios, and how this can affect the stability, microstructure and rheology of to produce low saturated chocolate with trapped canola oil. The stability of the hydrogels was characterized, considering the water retention and retention of canola oil in polysaccharides complexes. The more stable system was the hydrogel CHI:CR2 in a polymer ratio of 25:75. This formulation, when added of 20% of canola oil presented an apparent viscosity of 0.631 Pa.s at 300 s−1, and its use as replacer of saturated fat allowed the production of dark chocolate with 16% reduction in fat content and 80% of added cocoa butter. Stability studies showed that polysaccharides complexes network can retain the edible oil in chocolate formulation for 60 days. It has been proven that polysaccharides complexes can be incorporated to partially replace the fatty phase in chocolates without considerable changes in relevant characteristics as consumer acceptance evaluated by sensory tests and rheological properties.

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Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201300476 ◽

2014 ◽

Vol 116 (10) ◽

pp. 1388-1399 ◽

Cited By ~ 16

Author(s):

Nathalie De Clercq ◽

Frédéric Depypere ◽

Claudia Delbaere ◽

Ingmar Nopens ◽

Herwig Bernaert ◽

...

Keyword(s):

Cocoa Butter ◽

Fat Bloom

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Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

Acta Agronómica ◽

10.15446/acag.v66n4.56219 ◽

2017 ◽

Vol 66 (4) ◽

pp. 506-511

Author(s):

Nieves María Flores March ◽

Gabriela Cristina Chire Fajardo ◽

Carlos Eduardo Lescano Anadón

Keyword(s):

Cocoa Butter ◽

Yield Stress ◽

Palm Olein ◽

Organoleptic Properties ◽

Fat Bloom ◽

Sensory Acceptability ◽

Mango Kernel Fat ◽

Mango Kernel ◽

And Control

The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA) and Casson yield stress (τ_oCA), which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05) were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control.

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Biochar From Cocoa Shell Pyrolysis: Potential Sorbent for CO2 Capture

Journal of Energy Resources Technology ◽

10.1115/1.4047765 ◽

2020 ◽

Vol 143 (2) ◽

Author(s):

Hamed Abedini Najafabadi ◽

Nesrin Ozalp ◽

Richard A. Davis

Keyword(s):

Activated Carbon ◽

Co2 Capture ◽

Co2 Adsorption ◽

Lignin Content ◽

Co2 Uptake ◽

Rate Limiting Step ◽

Pseudo Second Order ◽

Cocoa Shell ◽

The Stability ◽

Adsorption Desorption

Abstract Biochar produced from slow pyrolysis of cocoa shells was studied as a sorbent for CO2 capture. Three cocoa shell samples obtained from Papua New Guinea, Peru, and Colombia were studied. Thermogravimetric analysis showed that the first three stages of degradation were quite similar for different cocoa shell sources. However, the fourth stage was different, which could be due to the different lignin content in the cocoa shell sources. Chemical analysis showed that the cocoa shell biochar had a lower content of carbon and oxygen, and a higher content of magnesium, potassium, and calcium compared with the cocoa shell. CO2 uptake performance of the cocoa shell biochar was examined and compared with a commercial activated carbon using a thermogravimeter at atmospheric pressure and ambient temperature. The final CO2 uptake after 30 min was slightly higher for cocoa shell biochar. However, activated carbon had a faster adsorption response, and it approached equilibrium faster than the cocoa shell biochar. This could be due to differences in particle size, pore structure, and surface area of the activated carbon which allows the CO2 to be adsorbed easily in its porous structure. A pseudo-second-order model of kinetics fits the CO2 adsorption behavior of cocoa shell biochar and activated carbon indicating that the rate-limiting step is chemical adsorption. Furthermore, the stability of the cocoa shell sorbent was confirmed over four adsorption/desorption cycles. By considering the simplicity of the production process and efficiency of CO2 adsorption, cocoa shell biochar can be considered a good option for CO2 capture.

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