Desenvolvimento de hardfat à base de óleo de algodão e óleo de crambe totalmente hidrogenado para aplicação em spread de chocolate

Ambiel, Híria Cristina Ifanger; Gonçalves, Lireny Aparecida Guaraldo

doi:10.47749/t/unicamp.2013.905861

Cited by 1 publication

(1 citation statement)

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“…Organogels were incorporated into the chocolate spreads. The formulation and processing of the standard chocolate spreads were based on Ambiel (2013) to ensure proper incorporation. The ingredients and their respective proportions for the standard formulation and the chocolate spreads with organogel were as follows: Refined Sugar (39.50%), Alkaline Cocoa Powder (25.00%), Palm Oil or Organogel (35.03%), Soy Lecithin (0.40%) and Chocolate Aroma (0.07%).…”

Section: Characterization Of Chocolate Spreadsmentioning

confidence: 99%

Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids

Chaves,

Castro,

Boemer

et al. 2024

Braz. J. Food Technol.

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Given the high content of unsaturated fatty acids that high oleic sunflower oil has and thinking in terms of healthiness and innovation, this study aimed to characterize organogels and to investigate the effect of the addition of organogels in chocolate spreads to reduce saturated fatty acids (SFA). The characterization of the organogels was carried out in terms of solids fat content (SFC), crystallization kinetics, thermal behavior, polymorphism, microstructure, hardness, and rheological properties. The organogels analysed showed 5.22% to 6.20% solids at 10 °C, melted at 45 °C, and dropped to < 2.34% at 37.5 °C. Induction time was 4 to 8 minutes, with max solids at 2.29% to 4.72%. The melting and crystallization curves could be subdivided into different regions, which reflected the different classes of triacylglycerol present in the organogels. All organogels showed β polymorphism. The average diameter of the organogels was less than 30 μm, thus minimizing the perception of grittiness in the mouth resulting from the lipid phase. Hardness values varied between 3.53 and 4.58 N. The elastic modulus (G') value was greater than the viscous modulus (G"), indicating the behavior of a solid material. The results of chocolate spreads were characterized by consistency, distribution particle size, rheological properties and dynamic turbidimetry. The range of consistency of spreads ranged from 13.83 to 631.60 gF. All chocolate spreads formulated with organogels showed particle size between 14.59 and 46.23 µm at index d 0.5 and d 0.9, respectively. As for the rheological parameters, the G' value was observed superior to G", indicating properties of solid materials. The chocolate spreads with organogels analyzed showed characteristic stability. There was no exudation of liquid oil in the stabilization period for 36 days, thus the chocolate spreads showed a predominant elastic behavior. This characterization proves to be fundamental for the reformulation of products in terms of greater healthiness.

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Section: Characterization Of Chocolate Spreadsmentioning

confidence: 99%