Advanced search
Start date

Structure of fillings produced with different fat types and with substitution by hydrocolloid


Fillings are components used in the chocolate and confectionery industry. The fillings for chocolates can be made with vegetable fats, fondant, cream, starch or fruit preparations containing gums. In these products, the gums can be employed as a stabilizer, thickener or a fat reducing, minimizing sensory, texture and phase separation. Guar gum has been used in many food products. The aim of this study is understand the structure of the chocolate fillings in relation to the fat phase. Thus formulations will be prepared by changing the fat base with different fat types (hydrogenated fat, low-trans, cupuaçu and cocoa butter) and levels (10%, 7.5% and 5%), as well fat will be substituted by guar gum. The rheological study of the formulations will be performed by rotational and oscillatory tests in conjunction with optical microscopy images, being important to evaluate the structural and micro structural aspects of the products due to the added ingredients, thus verifying behavioral differences and interactions between them. Physicochemical evaluations will leade in the formulations containing low trans fat + concentrated orange juice. The rheological analysis will show solid or strong gel character for all samples because the modulus G ' and G'' values, and the tixotropy will show the recover of the structure of the systems. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
Articles published in other media outlets (0 total):
More itemsLess items

Please report errors in scientific publications list by writing to: