Functionality of cocoa butter equivalents in chocolate products

European Food Research and Technology

Volumn 243, Issue 2, 2017, Pages 309-321

  De Clercq, Nathalie ^a   Kadivar, Sheida ^a   Van de Walle, Davy ^a   De Pelsmaeker, Sara ^b   Ghellynck, Xavier ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Division of Agri Food Marketing and Chain Management   (Belgium)

Author keywords

Chocolate; Cocoa butter; Cocoa butter equivalent; Crystallization; Sensory

Indexed keywords

CRYSTALLIZATION; MELTING; PLASTIC PRODUCTS; YIELD STRESS;

CHOCOLATE; COCOA BUTTER; INSTRUMENTAL ANALYSIS; ISOTHERMAL CRYSTALLIZATION; NONISOTHERMAL CRYSTALLIZATION; PARTIAL REPLACEMENT; PHYSICOCHEMICAL PROPERTY; SENSORY;

COCOA;

EID: 84982862010     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2745-6     Document Type: Article

References (23)

1. Smith KW (2001) Cocoa butter and cocoa butter equivalents. In: Gunstone F, Dekker M (eds) Structured lipids and modified lipids. CRC Press, New York, pp 401–422
2. Norberg S (2006) Chocolate and confectionery fats. In: Gunstone FD (ed) Modifying lipids for use in food. Woodhead Publishing, Cambridge, pp 488–516
3. Afoakwa EO, Paterson A, Fowler M, Vieira J (2008) Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. J Food Eng 89(2):128–136. doi:10.1016/j.jfoodeng.2008.04.021
4. Talbot G (2009) Vegetable fats. In: Beckett ST (ed) Industrial chocolate manufacture and use. Wiley-Blackwell, Oxford, pp 415–433. doi:10.1002/9781444301588.ch19
5. Van Malssen K, Peschar R, Schenk H (1996) Real-time X-ray powder diffraction investigations on cocoa butter. II. The relationship between melting behavior and composition of β-cocoa butter. J Am Oil Chem Soc 73(10):1217–1223. doi:10.1007/bf02525449
6. Verstringe S, De Clercq N, Nguyen MT, Kadivar S, Dewettinck K (2012) Enzymatic and other modification techniques to produce cocoa butter alternatives. In: Garti N, Widlak N (eds) Cocoa butter and related compounds. AOCS Press, Champaign, pp 443–474
7. Union E (2000) Directive 2000/36/EC of the European Parliament and of the Council relating to cocoa and chocolate products intended for human consumption:19–25
8. Foubert I, Dewettinck K, Janssen G, Vanrolleghem PA (2006) Modelling two-step isothermal fat crystallization. J Food Eng 75(4):551–559. doi:10.1016/j.jfoodeng.2005.04.038
9. Foubert I, Fredrick E, Vereecken J, Sichien M, Dewettinck K (2008) Stop-and-return DSC method to study fat crystallization. Thermochim Acta 471(1–2):7–13
10. Meilgaard MC, Carr BT, Civille GV (2006) Sensory evaluation techniques, 4th edn. Taylor & Francis, Boca Raton
11. Beckett ST (2003) Book review: confectionery fats handbook—properties, production and application by Ralph E. Timms. Eur J Lipid Sci Technol 105(9):557. doi:10.1002/ejlt.200390096
12. Padley FB, Paulussen CN, Soeters C, Tresser D (1981) Chocolate having defined hard fat. Google Patents
13. Lipp M, Simoneau C, Ulberth F, Anklam E, Crews C, Brereton P, de Greyt W, Schwack W, Wiedmaier C (2001) Composition of genuine cocoa butter and cocoa butter equivalents. J Food Compos Anal 14(4):399–408. doi:10.1006/jfca.2000.0984
14. Smith KW, Bhaggan K, Talbot G, Malssen KF (2011) Crystallization of fats: influence of minor components and additives. J Am Oil Chem Soc 88(8):1085–1101. doi:10.1007/s11746-011-1819-7
15. Timms RE (2003) Confectionery fats handbook: properties, production and application. Oily Press, Bridgwater
16. Cebula D, Smith K (1992) Differential scanning calorimetry of confectionery fats: part II—effects of blends and minor components. J Am Oil Chem Soc 69(10):992–998
17. Torbica A, Jovanovic O, Pajin B (2006) The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method. Eur Food Res Technol 222(3–4):385–391. doi:10.1007/s00217-005-0118-7
18. Dewettinck K, Foubert I, Basiura M, Goderis B (2004) Phase behavior of cocoa butter in a two-step isothermal crystallization. Cryst Growth Des 4(6):1295–1302. doi:10.1021/cg049772n
19. Foubert I, Vanrolleghem PA, Thas O, Dewettinck K (2004) Influence of chemical composition on the isothermal cocoa butter crystallization. J Food Sci 69(9):E478–E487
20. Szczesniak AS (2002) Texture is a sensory property. Food Qual Prefer 13(4):215–225. doi:10.1016/S0950-3293(01)00039-8
21. Vítová E, Loupancová B, Štoudková H, Macků I, Zemanová J, Babák L (2009) Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate. J Food Nutr Res 48(2):72–79
22. Beckett ST (ed) (2009) Chocolate flow properties. In: Industrial chocolate manufacture and use, 4th edn. Wiley-Blackwell, Oxford, UK. doi:10.1002/9781444301588.ch10
23. Maheshwari B, Yella Reddy S (2005) Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate. J Sci Food Agric 85(1):135–140. doi:10.1002/jsfa.1967