Cocoa butter equivalent (CBE) serves as a viable substitute for cocoa butter (CB) in the confectionary industry. In this study, four types of CBE were produced via fermentation of Rhodosporidium toruloides and systematically characterized. Fatty acid analysis revealed similarities in both total and sn-2 fatty acid composition compared to cocoa butter. Specifically, palmitic acid, stearic acid and oleic acid constituted 87 % to 91 % of the total fatty acid, with palmitic acid predominating at the sn-2 position (80 %). Analysis of triacylglycerol species indicated that the combined proportion of POP, POSt, and StOSt was lower (50 %) than that found in cocoa butter. Solid fat content analysis showed that CBE were soft than cocoa butter. X-ray analysis confirmed that both CBE and CB predominantly exhibited the desired β crystal form. Additionally, spherical-shaped crystals were observed in CBE during polarized light microscopy analysis.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2024.141520 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Taste Masking Study of Cocoa Butter Fast Melt Tablet (FMT) Formulations Containing Memantine Hydrochloride.
Int J Pharm Compd
December 2024
Shenkang Education Technology, Shanghai, China.
Article Synopsis
- - The Fast Melt Tablet (FMT) is a new type of quickly dissolving tablet that uses cocoa butter to melt at body temperature, enhancing its effectiveness when taken orally.
- - The study aimed to improve the taste of FMT containing memantine hydrochloride by using artificial sweeteners like aspartame and acesulfame K; six formulations were tested to find the best flavor masking.
- - Formulation T7, using 30mg of aspartame, was found to effectively mask the bitter taste and has desirable properties for commercialization, showing potential as an easy-to-take treatment for Alzheimer's disease.
Chocolate microstructure: A comprehensive review.
Food Res Int
November 2024
Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, İstanbul, Turkiye.
Chocolate is a food with complex microstructure properties. In this study, chocolate surface and internal microstructures are discussed considering final product quality and stability. In addition, the effects of the solids and continuous phase components and the interactions between them, and also process effects on the microstructure were reviewed.
View Article and Find Full Text PDFMetabolic profile of fatty acids, phenolic compounds, and methylxanthines of cocoa kernels (Theobroma cacao L.) from different cultivars produced in cabruca and full sun farming systems.
Food Res Int
December 2024
Department of Food Technology, Universidade Federal de Viçosa, Viçosa, Brazil.
Article Synopsis
- The global demand for chocolate has increased the need for high-quality cocoa beans, leading to a study on how different cultivar types (CCN51 and PS1319) and cultivation methods (cabruca and full sun) affect the chemical makeup of unfermented cocoa kernels.
- The study found that the cultivation system affects fatty acid composition, with full sun promoting higher linoleic acid levels, while cabruca resulted in greater total lipid content. Additionally, cultivar type impacted various fatty acid ratios and levels of phenolic compounds, with lower antioxidant properties in the full sun system, especially for PS1319.
- The research concluded that both cultivar and cultivation methods significantly influence the chemical composition of cocoa, suggesting that
Electrostatic spraying encapsulation of probiotic-loaded W/O/W emulsion in sodium alginate microspheres to enhance probiotic survival stability.
Int J Biol Macromol
January 2025
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. Electronic address:
Water-oil-water (W/O/W) double emulsions have been widely studied and applied in probiotic encapsulation. However, challenges remain in enhancing emulsion stability, protecting encapsulated probiotics from adverse environmental conditions, and improving their viability. This study aimed to optimize the functional components of each phase of the W/O/W emulsion to address these issues.
View Article and Find Full Text PDFHeat-resistant chocolate is of much interest to confectionery companies for marketing in tropical areas. Methods exist to produce heat-resistant chocolate by exposing the product to high relative humidity (RH) and increased temperatures. The overall objective of this research project was to explore the curing of white chocolate (30% whole milk powder, 44% sucrose, and 26% cocoa butter) to make it heat resistant and able to be picked up at 33 and 55°C.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!