What is it about?
The presented study investigates the functionality of hard and soft StOSt-rich fats in plain and hazelnut-based filled dark chocolates. Blends of cocoa butter (CB) with different StOSt-rich fats, namely Vietnamese mango fat (VMF), Indian mango fat (IMF), its stearin (IMFst) and olein fraction (IMFol) were selected for application in these chocolate products based on their phase and crystallisation behaviour
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Why is it important?
• Heat resistant chocolate with increased fat bloom stability was developed. • Fat boom development in filled chocolates can be delayed tuning the TAG composition. • A cost-effective source of mango fat was provided with several technical applications for the tropics
Perspectives
This study showed the usefulness of incorporation hard StOSt-rich fats for the development of heat resistant chocolate. This can even be obtained without fractionation, as was shown for mango kernel fat from Vietnamese origin, making it an interesting fat source for exploitation in the tropics
Phuong Diem Tran
Ghent university
Read the Original
This page is a summary of: Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats, European Journal of Lipid Science and Technology, July 2015, Wiley,
DOI: 10.1002/ejlt.201400584.
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