Elaboración de chocolate: funcionalidad de la manteca de cacao y los efectos de su reemplazo por grasas alternativas

GIACOMOZZI, ANABELLA; CARRIN, MARIA ELENA; HERRERA MARIA LIDIA; MARTINI SILVANA

Aceites y grasas

Asociacion Argentina de Grasas y Aceites

Lugar: Buenos Aires; Año: 2021 vol. 3 p. 414 - 423

0328-381x

Cocoa butter (CB) is the fat present in cocoa beans, and itplays a vital role in the processing and quality of chocolateproducts. CB chemical composition, crystallizationproperties, solid fat content, stability, and polymorphismprovide unique physical and sensorial properties tochocolate and play an important role in the processingof chocolate. Some of these properties include mouthfeel,cooling sensation, and gloss. During chocolate processingCB can crystallize in six different polymorphic forms thatdiffer in their melting point and stability. Chocolate qualityis affected by the presence of these polymorphic formswhere form β(V) is the desired form for chocolate productsand when form β(VI) is obtained a typical white surface isobserved which is called fat bloom. The presence of fat bloomis one of the most common defects found in chocolate andit is the main characteristic that limits chocolate shelf-life.Fats other than CB, usually known as cocoa butteralternatives (CBA), can be used to process chocolateto decrease production costs and/or to obtain differentfunctionalities. A careful selection of CBA must be performedbased on their compatibility with CB to avoid softening andbloom in the final product.