Skip to main content
SpringerLink
Log in

Crystallinity properties and crystallization behavior of chocolate fat blends

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Cocoa butter (CB) provides unique crystallization characteristics to chocolates and confectionary products; hence, it is an important value-add product. However, other alternative fats that minimally affect the crystallization behaviour of chocolates and confectionary products are now being increasingly used. This study analyzed the crystallization behaviour of CB, cocoa butter substitutes (CBSs), and their blends. Blends were prepared using CBS concentrations: 5, 10, 15, 20 and 37.5%. CB, CBS, and their blends were evaluated by following analysis: solid fat content, isothermal analysis, polarized light microscopic, thermal behaviour, X-ray diffraction and consistency. Crystallization analysis showed an incompatibility between the 2 fats, with a reduction in the crystallinity and increase in liquid content in all the blends. Eutectic crystallization at 20 °C was only observed for the blend containing 20% CBSs. This was considered as a positive result because previous studies have indicated that CBS concentration in CB blends should not be more than 5%.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Afoakwa EO (2010) Chocolate science and technology. John Wiley, Hoboken

    Book  Google Scholar 

  • AOCS (2009) Official methods and recommended practices of the American Oil Chemists’ Society, 5th edn. American Oil Chemists’ Society, Urbana

    Google Scholar 

  • Bigalli GL (1988) Practical aspects of the eutectic effect on confectionery fats and their mixtures. Manuf Confect 53:65–80

    Google Scholar 

  • Bootello MA, Hartel RW, Garcés R et al (2012) Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation. Food Chem 134:1409–1417. doi:10.1016/j.foodchem.2012.03.040

    Article  CAS  Google Scholar 

  • Campos R (2005) Experimental methodology. In: Marangoni AG (ed) Fat crystal network. Marcel Dek, New York, pp 267–349

    Google Scholar 

  • Campos R, Narine S, Marangoni A (2002) Effect of cooling rate on the structure and mechanical properties of milk fat and lard. Food Res Int 35:971–981. doi:10.1016/S0963-9969(02)00159-X

    Article  CAS  Google Scholar 

  • Dewettinck K, Foubert I, Basiura M, Goderis B (2004) Phase behavior of cocoa butter in a two-step 2004. Cryst Growth Des 4:1295–1302

    Article  CAS  Google Scholar 

  • D’Souza V, Deman JM, Deman L (1990) Short spacings and polymorphic forms of natural and commercial solid fats: a review. J Am Oil Chem Soc 67:835–843. doi:10.1007/BF02540502

    Article  Google Scholar 

  • Filho NRA, Mendes OL, Lanças FM (1995) Computer prediction of triacylglycerol composition of vegetable oils by HRGC. Chromatographia 40:557–562. doi:10.1007/BF02290268

    Article  Google Scholar 

  • Haighton AJ (1959) The measurement of the hardness of margarine and fats with cone penetrometers. J Am Oil Chem Soc 36:345–348. doi:10.1007/BF02640051

    Article  CAS  Google Scholar 

  • Hartman L, Lago RCA (1973) Rapid preparation of fatty acid methyl esters from lipids. Lab Pr 22(475–476):494

    Google Scholar 

  • Himawan C, Starov VM, Stapley AGF (2006) Thermodynamic and kinetic aspects of fat crystallization. Adv Colloid Interface Sci 122:3–33. doi:10.1016/j.cis.2006.06.016

    Article  CAS  Google Scholar 

  • Jahurul MHA, Zaidul ISM, Norulaini NAN et al (2013) Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics. J Food Eng 117:467–476. doi:10.1016/j.jfoodeng.2012.09.024

    Article  CAS  Google Scholar 

  • Jahurul MHA, Zaidul ISM, Nik Norulaini NA et al (2014a) Hard cocoa butter replacers from mango seed fat and palm stearin. Food Chem 154:323–329. doi:10.1016/j.foodchem.2013.11.098

    Article  CAS  Google Scholar 

  • Jahurul MHA, Zaidul ISM, Norulaini NAN et al (2014b) Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance. Food Res Int 55:103–109. doi:10.1016/j.foodres.2013.10.050

    Article  CAS  Google Scholar 

  • Jin Q, Zhang ÆT, Shan ÆL et al (2008) Melting and solidification properties of palm kernel oil, tallow, and palm olein blends in the preparation of shortening. J Am Oil Chem Soc 85:23–28. doi:10.1007/s11746-007-1152-3

    Article  CAS  Google Scholar 

  • Karabulut I, Turan S, Ergin G (2004) Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends. Eur Food Res Technol 218:224–229. doi:10.1007/s00217-003-0847-4

    Article  CAS  Google Scholar 

  • Lipp M, Simoneau C, Ulberth F et al (2001) Composition of genuine cocoa butter and cocoa butter equivalents. J Food Compos Anal 14:399–408. doi:10.1006/jfca.2000.0984

    Article  CAS  Google Scholar 

  • Lonchampt P, Hartel RW (2004) Fat bloom in chocolate and compound coatings. Eur J Lipid Sci Technol 106:241–274. doi:10.1002/ejlt.200400938

    Article  CAS  Google Scholar 

  • Marty S, Marangoni AG (2009) Effects of cocoa butter origin, tempering procedure, and structure on oil migration kinetics. Cryst Growth Des 9:4415–4423. doi:10.1021/cg9004505

    Article  CAS  Google Scholar 

  • Masuchi MH, Renato M, Guenter Kieckbusch T (2014) Effects of sorbitan monostearate and monooleate on the crystallization and consistency behaviors of cocoa butter. J Am Oil Chem Soc 91:1111–1120. doi:10.1007/s11746-014-2469-3

    Article  CAS  Google Scholar 

  • Noor Lida HMD, Sundram K, Siew WL et al (2002) TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification. J Am Oil Chem Soc 79:1137–1144. doi:10.1007/s11746-002-0617-0

    Article  Google Scholar 

  • Perez-Martinez D, Alvarez-Salas C, Charo-Alonso M et al (2007) The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils. Food Res Int 40:47–62. doi:10.1016/j.foodres.2006.07.016

    Article  CAS  Google Scholar 

  • Quast LB, Luccas V, Ribeiro APB et al (2013) Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats. Int J Food Sci Technol 48:1579–1588. doi:10.1111/ijfs.12127

    Article  CAS  Google Scholar 

  • Ribeiro APB, Claro da Silva R, Gioielli LA et al (2012) Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency. Grasas Aceites 63:79–88. doi:10.3989/gya.069011

    Article  CAS  Google Scholar 

  • Ribeiro APB, Basso RC, dos Santos AO et al (2013) Hardfats as crystallization modifiers of cocoa butter. Eur J Lipid Sci Technol 115:1462–1473. doi:10.1002/ejlt.201300052

    Article  CAS  Google Scholar 

  • Ruland W (1961) X-ray determination of crystallinity and diffuse disorder scattering. Acta Crystallogr 14:1180–1185. doi:10.1107/S0365110X61003429

    Article  CAS  Google Scholar 

  • Sabariah S, Ali AR, Chong CL (1998a) Chemical and physical characteristics of cocoa butter substitutes, milk fat and Malaysian cocoa butter blends. J Am Oil Chem Soc 75:905–910

    CAS  Google Scholar 

  • Sabariah S, Ali AR, Chong CL (1998b) Physical properties of Malaysian cocoa butter as affected by addition of milkfat and cocoa butter equivalent. Int J Food Sci Nutr 49:211–218

    Article  CAS  Google Scholar 

  • Schenk H, Peschar R (2004) Understanding the structure of chocolate. Radiat Phys Chem 71:829–835. doi:10.1016/j.radphyschem.2004.04.105

    Article  CAS  Google Scholar 

  • Smith K (2001) Cocoa butter and cocoa butter equivalents. In: Gunstone FD (ed) Structured and modified lipids. Marcel Dekker Inc., New York, pp 401–422

    Google Scholar 

  • Sonwai S, Kaphueakngam P, Flood A (2014) Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent. J Food Sci Technol 51:2357–2369. doi:10.1007/s13197-012-0808-7

    Article  CAS  Google Scholar 

  • Tan CP, Che Man YB (2000) Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition. J Am Oil Chem Soc 77:143–155. doi:10.1007/s11746-000-0024-6

    Article  CAS  Google Scholar 

  • Toro-Vazquez J, Herrera-Coronado V, Dibildox-Alvarado E et al (2002) Induction time of crystallization in vegetable oils, comparative measurements by differential scanning calorimetry and diffusive light scattering. J Food Sci 67:1057–1065

    Article  CAS  Google Scholar 

  • van Mechelen JB, Peschar R, Schenk H (2007) Structures of mono-unsaturated triacyl—corrigendum. Acta Crystallogr Sect B: Struct Sci 63:161. doi:10.1107/S0108768106055753

    Article  Google Scholar 

  • Wainwright R (1996) Oils and fats confections. In: Hui YH (ed) Industrial oil and fat, 5th edn. Wiley, New York

    Google Scholar 

  • Wang F, Liu Y, Jin Q et al (2011) Kinetic analysis of isothermal crystallization in hydrogenated palm kernel stearin with emulsifier mixtures. Food Res Int 44:3021–3025. doi:10.1016/j.foodres.2011.07.014

    Article  CAS  Google Scholar 

  • Williams SD, Ransom-Painter KL, Hartel RW (1997) Mixtures of palm kernel oil with cocoa butter and milk fat in compound coatings. J Am Oil Chem Soc 74:357–366. doi:10.1007/s11746-997-0091-3

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors are grateful for the Brazilian financial support received from Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP—Proc. 2009/53006-0 and Proc. 2012/10871-6) and Conselho Nacional de Pesquisa (CNPq).

Author information

Authors and Affiliations

  1. Department of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, PO Box 6121, Campinas, SP, 13083-862, Brazil

    Thais Lomonaco Teodoro da Silva, Renato Grimaldi & Lireny Aparecida Guaraldo Gonçalves

  2. Department of Applied Physics, Physics Institute, University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, SP, 13083-859, Brazil

    Guilherme Andrade Calligaris & Lisandro Pavie Cardoso

Authors
  1. Thais Lomonaco Teodoro da Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Renato Grimaldi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Guilherme Andrade Calligaris
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Lisandro Pavie Cardoso
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Lireny Aparecida Guaraldo Gonçalves
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Thais Lomonaco Teodoro da Silva.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

da Silva, T.L.T., Grimaldi, R., Calligaris, G.A. et al. Crystallinity properties and crystallization behavior of chocolate fat blends. J Food Sci Technol 54, 1979–1989 (2017). https://doi.org/10.1007/s13197-017-2634-4

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2634-4

Keywords

Search

Navigation