Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin

Autor(es)

Masuchi Buscato, Monise Helen ^[1] ; Hara, Larissa Miho ^[1] ; Bonomi, Elida Castilho ^[1] ; Calligaris, Guilherme de Andrade ^[2] ; Cardoso, Lisandro Pavie ^[2] ; Grimaldi, Renato ^[3] ; Kieckbusch, Theo Guenter ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Chem Engn, Albert Einstein Ave 500, BR-13083852 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Inst Phys Gleb Wataghin, BR-13083859 Campinas, SP - Brazil

^[3] Univ Estadual Campinas, Sch Food Engn, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 256, p. 390-396, AUG 1 2018.
• Citações Web of Science: 5

Resumo

Two formulations of dark chocolate were developed by adding cocoa butter stearin (CBSt) or sorbitan monostearate (SMS) and compared to a standard formulation in order to investigate fat bloom formation over time. Fat bloom was monitored by Whiteness Index (WI), melting behavior and polymorphism determinations, in bars stored during 90 days at 20 degrees C and under oscillating temperature between 20 and 32 degrees C. All samples stored at 20 degrees C did not develop fat bloom and the required beta(V) form was maintained. Under oscillating storage condition, samples with CBSt (6.0%, w/w) and SMS (0.15%, w/w) delayed the surface fat bloom formation by at least 45 and 15 days, respectively, compared to standard chocolate, observed visually and through WI increments. The beta(V) to beta(VI) polymorphic transition correlated well with the WI, and also with changes in DSC thermograms, confirming the higher effectiveness of specific triacylglycerol (mainly StOSt) in delaying bloom formation. (AU)

• Processo FAPESP: 12/10871-6 - Estudo comparativo da influência de emulsificantes ésteres de sorbitana e ésteres graxos de sacarose no comportamento de cristalização e no polimorfismo de manteiga de cacau e em sistema-modelo lipídico
• Beneficiário: Monise Helen Masuchi Buscato
• Linha de fomento: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 09/53006-0 - Modificação, controle e estabilização do comportamento de cristalização e polimorfismo em gorduras, com ênfase na manteiga de cacau e no óleo de palma
• Beneficiário: Theo Guenter Kieckbusch
• Linha de fomento: Auxílio à Pesquisa - Temático