Abstract
The aim of this study was to assess the possibility of commercial use as a cocoa butter equivalent (CBE). The CBE was prepared by blending fractionated palm stearin and shea stearin in a weight ratio of 40:60 and contained 81. 9% total symmetric monounsaturated triacyl-glycerols. The CBE was blended with cocoa butter in weight ratios (CBE:cocoa butter) of 5:95, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, and 90:10. The blends were evaluated for their fatty acid and triacylglycerol compositions, thermal melting/crystallization behaviors, and solid fat content. The 5:95, 10:90, 20:80, and 30:70 blends showed similar melting/crystallization temperature ranges and enthalpies to those of cocoa butter. Furthermore, they showed similar changes in solid fat content to those of cocoa butter as a function of temperature. These results indicate that the CBE can be blended with cocoa butter at 30% for the manufacture of chocolate products without significantly altering their physical properties.
Original language | English |
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Pages (from-to) | 347-352 |
Number of pages | 6 |
Journal | Food Science and Biotechnology |
Volume | 22 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2013 Apr |
Bibliographical note
Funding Information:Acknowledgments This research was supported by the Chung-Ang University Research Scholarship Grants in 2010.
Keywords
- chocolate
- cocoa butter equivalent
- palm stearin
- shea stearin
- symmetric monounsaturated triacylglycerol
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology