Abstract
Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with multiple health benefits, including anti-obesity and anti-carcinogenic properties. CLA-rich soy oil (CLARSO) can be produced through a heterogeneous catalysis process, and this oil was previously used to produce CLA-rich margarines and shortenings. The objectives of this study were to produce CLA-rich chocolate bars and pastes by replacing a portion of the fat with CLARSO and compare the rheological, textural, and thermal properties of these pastes/bars to controls made with either soy oil or traditional fats. CLARSO was used to prepare bars/pastes. Rheology, firmness, and thermal behavior of the pastes and fracturability, hardness, and thermal behavior of the bars were determined. The CLARSO chocolate pastes/bars contained no additional saturated fat relative to soy oil controls but the pastes had more solid-like rheology and were firmer and the bars had a higher fracture force relative to soy oil controls. Relative to non-soy controls, CLARSO pastes had similar rheology and CLARSO bars had similar fracturability, despite containing less saturated fat. The fat crystals of all samples were in the same polymorphic form. Therefore, it was successfully demonstrated that CLARSO has the ability to produce chocolate pastes/bars with similar physical properties as traditional products containing more saturated fat.
Similar content being viewed by others
References
Whigham LD, Cook ME, Atkinson RL (2000) Conjugated linoleic acid: implications for human health. Pharmacol Res 42(6):503–510
Cesano A, Visonneau S, Scimeca JA, Kritchevsky D, Santoli D (1998) Opposite effects of linoleic acid and conjugated linoleic acid on human prostatic cancer in SCID mice. Anticancer Res 18:1429–1434
Kim EJ, Holthuizen PE, Park HS, Ha YL, Jung KC, Park Y (2002) Trans-10, cis-12-conjugated linoleic acid inhibits Caco-2 colon cancer cell growth. Am J Physiol Gastrointest Liver Physiol 283:G357–G367
Feitoza AB, Pereira AF, Ferreira da Costa N, Ribeiro BG (2009) Conjugated linoleic acid (CLA): effect modulation of body composition and lipid profile. Nutr Hosp 24:422–428
Nicolosi RJ, Rogers EJ, Kritchevsky D, Scimeca JA, Huth PJ (1997) Dietary conjugated linoleic acid reduces plasma lipoproteins and early aortic atherosclerosis in hypercholesterolemic hamsters. Artery 22:266–277
McGuire MA, McGuire MK (1999) Conjugated linoleic acid (CLA): a ruminant fatty acid with beneficial effects on human health. Proc Am Soc Anim Sci 77:1–8
Gilbert W, Gadang V, Proctor A, Jain V, Katwa L, Gould A, Devareddy L (2011) trans, trans-Conjugated linoleic acid rich soy bean oil increases PPAR-gene expression and alleviates insulin resistance and cardiovascular risk factors. Lipids 46:961–968
Ip C, Chin SF, Scimeca JA, Pariza MW (1991) Mammary cancer prevention by conjugated dienoic derivative of linoleic acid. Cancer Res 51:6118–6124
Mougios V, Matsakas A, Petridou A, Ring S, Sagredos A, Melissopoulou A, Tsigilis N, Nikolaidis M (2001) Effect of supplementation with conjugated linoleic acid on human serum lipids and body fat. J Nutr Biochem 12:585–594
Gangidi RR, Proctor A (2004) Photochemical production of conjugated linoleic acid from soybean oil. Lipids 39:577–582
Jain VP, Proctor A (2006) Photocatalytic production and processing of conjugated linoleic acid-rich soy oil. J Agric Food Chem 54:5590–5596
Shah U, Proctor A (2013) Conjugated linoleic acid (CLA)-rich vegetable oil production from linoleic rich oils by heterogeneous catalysis. US Patent Application Serial No. 13/692,619
Yettella RR, Castrodale C, Proctor A (2012) Effect of added conjugated linoleic acid and iodine concentration on conjugated linoleic acid rich soy oil oxidative stability. J Am Oil Chem Soc 89:1939–1941
Ruan C, Proctor A (2014) Physicochemical properties of conjugated linoleic acid-rich soy oil. J Am Oil Chem Soc 91:49–54
Shah U, Patel AR, Van de Walle D, Rajarethinem PS, Proctor A, Dewettinck K (2014) CLA-rich soy oil margarine production and characterization. J Am Oil Chem Soc 91:309–316
Mayfield S, Proctor A, Shinn SE, Dewettinck K, Patel AR (2015) CLA-rich soy oil shortening production and characterization. J Am Oil Chem Soc 92:1267–1275
Lall RK, Proctor A, Jain VP (2009) A rapid, micro FAME preparation method for vegetable oil fatty acid analysis by gas chromatography. J Am Oil Chem Soc 86(4):309–314
Patel AR, Rajarethinem PS, Grędowska A, Turhan O, Lesaffer A, De Vos WH, Van de Walle D, Dewettinck K (2014) Edible applications of shellac oleogels: spreads, chocolate paste and cakes. Food Func 5(4):645–652
De Clercq N, Moens K, Depypere F, Ayala JV, Calliauw G, De Greyt W, Dewettinck K (2012) Influence of cocoa butter refining on the quality of milk chocolate. J Food Eng 111(2):412–419
Braipson-Danthine S, Deroanne C (2004) Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings. Food Res Int 37:941–948
Himawan C, Starov VM, Stapley AGF (2006) Thermodynamic and kinetic aspects of fat crystallization. Adv Colloid Interface Sci 122:3–33
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Mayfield, S., Van de Walle, D., Delbaere, C. et al. CLA-Rich Chocolate Bar and Chocolate Paste Production and Characterization. J Am Oil Chem Soc 92, 1633–1642 (2015). https://doi.org/10.1007/s11746-015-2740-2
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11746-015-2740-2