Algal Butter, a Novel Cocoa Butter Equivalent: Chemical Composition, Physical Properties, and Functionality in Chocolate

JAOCS, Journal of the American Oil Chemists' Society

Volumn 95, Issue 10, 2018, Pages 1239-1251

  Ghazani, Saeed M ^a   Zou, Long ^b   Rakitsky, Walter G ^c   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b 16 Research Park Drive   (United States)

^c TerraVia Holdings Inc ^*  (United States)

Author keywords

Algal butter; Chocolate; Cocoa butter equivalent; Shea stearin

Indexed keywords

COCOA; PHYSICOCHEMICAL PROPERTIES;

ALGAL BUTTER; CHEMICAL COMPOSITIONS; CHOCOLATE; COCOA BUTTER; COCOA BUTTER EQUIVALENT; FATTY ACID COMPOSITION; FUNCTIONAL PROPERTIES; PALM MID-FRACTION; PHYSICOCHEMICAL PROPERTY; SHEA STEARIN;

FATTY ACIDS;

EID: 85053412604     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1002/aocs.12127     Document Type: Article

References (45)

1. Afoakwa, E. O., Paterson, A., Fowler, M., & Vieira, J. (2008) Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. Journal of Food Engineering, 89:128–136.
2. Ali, A. R. M. D. (1996) Effect of co-fractionation technique in the preparation of palm oil and sal fat based cocoa butter equivalent. International Journal of Food Science and Nutrition, 47:15–22.
3. Arishima, T. (2002) Applications of specialty fats and oils. The Manufacturing Confectioner, 82:65–76.
4. Aronhime, J. S., & Garti, N. (1988) Solidification and polymorphism in cocoa butter and the blooming problems. In N. Garti & K. Sato (Eds.), Crystallization and polymorphism of fats and fatty acids (pp. 363–394). New York, NY: Marcel Dekker.
5. Bigalli, G. L. (1988) Practical aspects of eutectic effects on confectionary fats and their mixtures. The Manufacturing Confectioner, 68:65–80.
6. Bootello, M. A., Hartel, R. W., Garcés, R., Martínez-Force, E., & Salas, J. J. (2017) Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation. Food Chemistry, 134:1409–1417.
7. Bouzidi, L., & Narine, S. (2012) Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part II: Phase behavior and transformation paths of SSS, PSS and PPS saturated triacylglycerols—Effect of chain length mismatch. Chemistry and Physics of Lipids, 165:77–88.
8. Buchgraber, M., Ulberth, F., & Anklam, E. (2004) Cluster analysis for the systematic grouping of genuine cocoa butter and cocoa butter equivalent samples based on triglyceride patterns. Journal of Agriculture and Food Chemistry, 52:3855–3860.
9. Campos, R., & Marangoni, A. G. (2014) Crystallization dynamics of shear worked cocoa butter. Crystal Growth and Design, 14:1199–1210.
10. Danthine, S., Delatte, S., Blecker, C., Smith, K. W., & Bhaggan, K. (2015) Crystallization behaviour of binary fat blends containing shea stearin as hard fat. European Journal of Lipid Science and Technology, 117:1687–1699.
11. Davis, T. R., & Dimick, P. S. (1986) Solidification of cocoa butter. Paper presented at the PMCA Production Conference (Vol. 40, pp. 104–108).
12. De Clercq, N., Kadivar, S., de Walle, D. V., De Pelsmaeker, S., Ghellynck, X., & Dewettinck, K. (2017) Functionality of cocoa butter equivalents in chocolate products. European Food Research and Technology, 243:309–321.
13. Fryer, P., & Pinschower, K. (2000) The materials science of chocolate. MRS Bulletin, 12:25–29.
14. Graef, V. D., Vereecken, J., Smith, K. W., Bhaggan, K., & Dewettinck, K. (2012) Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content. European Journal of Lipid Science and Technology, 114:592–601.
15. Himawan, C., Starov, V., & Stapley, M. A. G. F. (2006) Thermodynamic and kinetic aspects of fat crystallization. Advances in Colloid and Interface Science, 122:3–33.
16. Kalnin, D. (2012) Methods of studying cocoa butter and bloom. In N. Garti & N. R. Wildak (Eds.), Cocoa butter and related compounds (pp. 307–337). Urbana, IL: AOCS Press.
17. Kim, B. H., & Akoh, C. (2015) Recent research trends on the enzymatic synthesis of structured lipids. Journal of Food Science, 80:C1713–C1724.
18. Koyano, T., Hachlya, I., Arishlma, T., Sato, K., & Sagi, N. (1989) Polymorphism of POP and SOS. II. Kinetics of melt crystallization. Journal of American Oil Chemist's Society, 66:675–679.
19. Lohman, H. M., & Hartel, W. R. (1994) Effect of milk fat fractions on fat bloom in dark chocolate. Journal of American Oil Chemist's Society, 71:267–276.
20. Lutton, E. S. (1966) Polymorphism of palmitoyl and stearoyl dioleins. Journal of American Oil Chemist's Society, 43:509–510.
21. MacMillan, S. D., & Roberts, K. J. (2002) In situ small angle X-ray scattering (SAXS) studies of polymorphism with the associated crystallization of cocoa butter fat using shearing conditions. Crystal Growth & Design, 2:221–226.
22. Matsui, N. (1988) Material design for hard butters from vegetable fats. In N. Garti & K. Sato (Eds.), Crystallization and polymorphism of fats and fatty acids (pp. 395–422). New York, NY: Marcel Dekker.
23. Mazzanti, G., Marangoni, A., Guhrie, S. E., Idziak, S. J., & Sirota, E. B. (2005) Crystallization of bulk fats under shear. In J. R. Dutcher & A. G. Marangoni (Eds.), Soft materials, structure and dynamics (pp. 279–297). New York, NY: Marcel Dekker.
24. Norberg, S. (2006) Chocolate and confectionery fats. In F. D. Gunstone (Ed.), Modifying lipids for use in food (pp. 488–516). Cambridge, England: Woodhead.
25. Oracz, J., Zyzelewics, D., Budryn, G., & Nebesny, E. (2015) Cocoa butter alternative fats. Research Signpost, 37:77–106.
26. Paulicka, F. R. (1976) Specialty fats. Journal of American Oil Chemist's Society, 53:421–424.
27. Robertson, A. R. (1977) The CIE 1976 color-difference formulae. Color Research and Application, 2:7–11.
28. Rossell, J. B. (1973) Interaction of triglycerides and fats containing them. Chemistry & Industry, 17:832–835.
29. Salas, J. J., Bootello, M. A., Martinez-force, E., & Garces, R. (2009) Tropical vegetable fats and butters: Properties and new alternatives. OCL—Oleagineux Corps Gras Lipids, 16:254–258.
30. Sato, K. (1987) Physical and molecular properties of lipid polymorphs—A review. Food Microstructure, 6:151–159.
31. Sato, K., Arishima, T., Wang, Z. H., Ojima, K., Sagi, N., & Mori, H. (1989) Polymorphism of POP and SOS. I. Occurrence and polymorphic transformation. Journal of American Oil Chemist's Society, 66:664–674.
32. Sonwai, S., Kaphueakngam, P., & Flood, A. (2014) Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent. Journal of Food Science and Technology, 51:2357–2369.
33. Sonwai, S., & Rousseau, D. (2006) Structure evolution and bloom formation in tempered cocoa butter during long-term storage. European Journal of Lipid Science and Technology, 108:735–745.
34. Takeuchia, M., Ueno, S., Yano, J., Floter, E., & Sato, K. (2000) Polymorphic transformation of 1,3-distearoyl-sn-2-linoleoyl-glycerol. Journal of American Oil Chemist's Society, 77:1243–1249.
35. Takeuchia, M., Ueno, S., Yano, J., Floter, E., & Sato, K. (2002) Binary phase behavior of 1,3-distearoyl-2-oleoyl-sn-glycerol (SOS) and 1,3-distearoyl-2-linoleoyl-sn-glycerol (SLS). Journal of American Oil Chemist's Society, 79:627–632.
36. Talbot, G. (2004). The use of vegetable fats within the 2003 EU chocolate regulations. Paper presented at the Pennsylvania Manufacturing Confectioners Association Production Conference, Bethlehem, PA.
37. Talbot, G. (2009) Compound coatings) In G. Talbot (Ed.), Science and technology of enrobed and filled chocolate, confectionery and bakery products (pp. 80–100). Cambridge, England: CRC Press.
38. Timms, R. E. (1984) Phase behaviour of fats and their mixtures. Progress in Lipid Research, 23:1–38.
39. US food and Drug Administration. (2016). Algal fat derived from Prototheca moriformis (S7737). GRN No. 673, US food and Drug Administration.
40. 2 polymorph. Acta Crystallographica B, 62:1131–1138.
41. Vereecken, J., Foubert, I., Smith, K. W., & Dewettinck, K. (2009) Effect of SatSatSat and SatOSat on crystallization of model fat blends. European Journal of Lipid Science and Technology, 111:243–258.
42. Verstringe, S., De Clecq, N., Nguyen, T. M., Kadivar, S., & Dewettinck, K. (2012) Enzymatic and other modification techniques to produce cocoa butter alternatives. In N. Garti & N. R. Widlak (Eds.), Cocoa butter and related compounds (pp. 443–474). Urbana, IL: AOCS Press.
43. Waghmare, A., Patil, S., LeBlanc, J. G., Sonawane, S., & Arya, S. S. (2018) Comparative assessment of algal oil with other vegetable oils for deep frying. Algal Research, 31:99–106.
44. Wille, R., & Lutton, E. S. (1966) Polymorphism of cocoa butter. Journal of American Oil Chemist's Society, 43:491–496.
45. Zhang, L., Ueno, S., Sato, K., Adolf, R. O., & List, G. R. (2009) Thermal and structural properties of binary mixtures of 1,3-distearoyl-2-oleoyl-glycerol (SOS) and 1,2-dioleoyl-3-stearoyl-sn-glycerol (sn-OOS). Journal of Thermal Analysis and Calorimetry, 98:105–111.