Crystallization Behavior of Plant-Based Fat Blends Formulated as an Alternative for Anhydrous Milk Fat in Milk Chocolate

Abstract

Due to the increasing global demand for chocolate products and changes in consumer preferences, chocolate manufacturers have recently started to explore novel solutions to reformulate chocolate. Milk fat alternatives (MFA) are blends of triglycerides from different plant-based sources that resemble anhydrous milk fat in physical properties, particularly thermal behavior and solid fat content. However, in order to use MFA as potential ingredients for vegan milk chocolate formulations, it is necessary to understand their crystallization behavior, particularly in light of their chemical composition. Here, we applied synchrotron X-ray scattering, polarized light microscopy, and differential scanning calorimetry to investigate the crystallization behavior of four selected commercial MFAs (MF1, 2, 3, and 4), on their own and mixed with cocoa butter (CB). Chemical characterization revealed significant differences among samples and with both anhydrous milk fat (MF) and CB. POP-rich MF1 presented a specific polymorphic and thermal behavior, with the unstable β′ form persisting for longer times than all other samples. Sample MF2 exhibited a polymorphic behavior more similar to CB in terms of number, type, and melting behavior due to the compositional similarities (e.g., prevalence of both SOS and POP). SOS-rich MF3 was characterized by metastable forms γ and β′(3L), whereas MF4 at ambient conditions showed only β(2L) forms due to its specific composition. Mixtures of CB and all MFAs behaved similarly to CB and MF mixtures, with good miscibility at ambient temperature and a lower melting point. Despite significant differences in chemical composition, MF4 presented similar solid fat content compared to MF; this is due to the high amount of relatively long chain, unsaturated fatty acids and the broad distribution of different TAGs, which all lower the melting point of this sample.

This work investigates the crystallization behavior (polymorphic landscape and thermal properties) of different plant-based mixtures of triacylglycerides that can be used as milk fat replacers in chocolate formulations. X-ray scattering, differential scanning calorimetry, and polarized light microscopy were used as characterization techniques.