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

Autor(es)

Kamila Ferreira Chaves ^[1] ; Giuliano Leão Pereira de Castro ^[2] ; João Paulo Ribeiro Boemer ^[3] ; Vanessa Martins da Silva ^[4] ; Rosiane Lopes da Cunha ^[5] ; Valdecir Luccas ^[6] ; Ana Paula Badan Ribeiro ^[7]

Afiliação do(s) autor(es)

^[1] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Tecnologia de Alimentos - Brasil

^[2] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Tecnologia de Alimentos - Brasil

^[3] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Tecnologia de Alimentos - Brasil

^[4] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil

^[5] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil

^[6] Instituto de Tecnologia de Alimentos. Centro de Tecnologia de Cereal e Chocolate - Brasil

^[7] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Tecnologia de Alimentos - Brasil

• Tipo de documento: Artigo Científico
• Fonte: Brazilian Journal of Food Technology; v. 27, 2024-03-08.

Resumo

Abstract 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. (AU)

• Processo FAPESP: 07/58017-5 - Micro e nano emulsoes alimenticias: estudo reo-optico e de estabilidade.
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular