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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Comparative characterization between milk chocolates formulated with anhydrous milk fat and with milk fat stearin

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Author(s):
Valdecir Luccas [1] ; Élida Castilho Bonomi [2] ; Theo Guenter Kieckbusch [3]
Total Authors: 3
Affiliation:
[1] Instituto de Tecnologia de Alimentos (ITAL). Centro de Pesquisa e Desenvolvimento de Chocolate, Balas, Confeitos e Panificação - Brasil
[2] Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Química (FEQ). Departamento de Engenharia de Materiais e de Bioprocessos (DEMBio) - Brasil
[3] Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Química (FEQ). Departamento de Engenharia de Materiais e de Bioprocessos (DEMBio) - Brasil
Total Affiliations: 3
Document type: Journal article
Source: Brazilian Journal of Food Technology; v. 17, n. 2, p. 130-138, 2014-06-00.
Abstract

Milk chocolate is a suspension of very fine particles (up to 25 µm) of cocoa, milk solids and sugar, coated by a fatty phase composed of cocoa butter and milk fat. Milk fat is a complex lipid system composed of about 400 different fatty acids, forming a wide variety of triacylglycerols that tend to interact with the cocoa butter. The objective of this work was to evaluate and compare the rheological properties, whiteness index and snap of standard milk chocolates (formulated with anhydrous milk fat) and milk chocolate produced with milk fat stearin. Milk fat stearin was obtained by thermal fractionation of anhydrous milk fat at 27ºC, and attained a high proportion of triglycerides with a high melting point. Casson's plastic viscosity and yield stress showed expressive differences between the two types of chocolate. The chocolates produced were stored for 5 months in two BOD incubators, one maintained at a constant temperature (20ºC) and the other subjected to temperature cycling (20ºC-32ºC every 24 hours). The evaluation of the colour of the samples subjected to temperature cycles showed an increase in the whiteness index for both types of chocolate, although with lower intensity for the chocolates produced with stearin, signaling that this formulation is more stable to the formation of fat bloom. The snap of both types of chocolate stored under the two conditions remained similar. Scanning electron microscopy (SEM) images indicated that the fat bloom formed in milk chocolate has a more uniform crystal structure than the microstructure of fat bloom-free chocolates. (AU)

FAPESP's process: 09/53006-0 - Modification, control and stabilization of the crystallization and polymorphic behavior of fats, with emphasis in cocoa butter and palm oil
Grantee:Theo Guenter Kieckbusch
Support Opportunities: Research Projects - Thematic Grants