Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads

IF 2.701

Journal of Food Science and Technology Pub Date : 2023-10-04 DOI:10.1007/s13197-023-05844-7

Leila Roufegarinejad, Arezou Habibzadeh Khiabani, Nevzat Konar, Sepideh Toofighi, Haniyeh Rasouli Pirouzian

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Abstract

The aim of this study was to replace cocoa butter substitute (CBS) with structured sunflower oil in chocolate spread partially. Two types of oleogel, 6% carnauba wax (CWO) and 2% carnauba wax with 4% adipic acid (AD—CWO) were substituted (at 20%, 50%, and 70%), and chocolate spread characteristics were evaluated. Various properties of chocolate spread samples were investigated as peroxide value, firmness, oil binding capacity, moisture content, molecular interactions, and molecular conformation of fat crystals. The increasement of CBS substitution by oleogel in samples significantly reduced firmness. The samples with 20% replacement formulated by CWO and AD-CWO had the highest oil binding capacity, 97.48 ± 0.21% and 97.73 ± 0.02, respectively. Moreover, oxidative stability analysis showed a positive correlation with an increasing replacement level over 90 days of storage. Based on FT-IR analysis, the new intermolecular hydrogen bond formation in the oleogel-based spreads network has been confirmed. CBS replacement with oleogels revealed the presence of stable β´ polymorphs with low intensity. In conclusion, the carnauba-based oleogels have significant potential to substitute CBS in chocolate spread partially.

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棕榈蜡和己二酸油凝胶作为巧克力酱中可可脂替代品的创新战略

本研究的目的是用结构葵花籽油部分替代巧克力酱中的可可脂替代物（CBS）。研究人员用 6% 巴西棕榈蜡（CWO）和含有 4% 己二酸的 2% 巴西棕榈蜡（AD-CWO）这两种油凝胶（20%、50% 和 70%）进行了替代，并对巧克力酱的特性进行了评估。对巧克力酱样品的各种特性进行了研究，包括过氧化值、硬度、油结合能力、水分含量、分子相互作用和脂肪晶体的分子构象。样品中油凝胶对 CBS 替代率的增加明显降低了硬度。用 CWO 和 AD-CWO 配制的替代率为 20% 的样品的油脂结合力最高，分别为 97.48 ± 0.21% 和 97.73 ± 0.02。此外，氧化稳定性分析表明，在 90 天的储存过程中，随着替代水平的增加，氧化稳定性也呈正相关。根据傅立叶变换红外光谱分析，确认了在基于油凝胶的铺展网络中形成了新的分子间氢键。用油凝胶替代 CBS 后，发现存在强度较低的稳定 β´ 多晶体。总之，棕榈油基油凝胶在部分替代巧克力涂抹酱中的 CBS 方面潜力巨大。

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.