Effect of adding shea butter stearin and emulsifiers on the physical properties of cocoa butter

Journal of Food Science
Junpeng ZengJing Li

Abstract

The aim of this study was to assess the feasibility of shea butter stearin (SBS) as cocoa butter equivalent (CBE). In this work, the optimal ratio of SBS and cocoa butter (CB) was evaluated by the solid fat content and deviation solid fat content. Emulsifiers added to SBS and CB blends were first screened based on β polymorph level, and mixture regression experiment was designed to obtain the optimized compound emulsifiers ratio, finally the characterization of shea butter chocolate was evaluated by sensory evaluation and texture profile analysis (TPA). The best compatibility was obtained when the mixture ratio of SBS and CB was 20:80, where ΔSFC within a range of 1.5 was shown. The appropriate compound emulsifiers were soy lecithin: polyglycerol polyricinoleate: Tween 60 = 1:1:1. Both sensory evaluation and TPA test showed SBS and CB blends could improve the taste and texture of chocolate with proper emulsifiers addition.

References

Aug 1, 1966·Journal of the American Oil Chemists' Society·R L Wille, E S Lutton
Jul 4, 2015·Journal of Food Science and Technology·Ana Paula Badan RibeiroTheo Guenter Kieckbusch
Aug 11, 2016·Food Chemistry·Sopark SonwaiDérick Rousseau
Aug 25, 2016·Scientific Reports·Sayma AkhterRay Marriott

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Citations

Nov 13, 2020·Frontiers in Bioengineering and Biotechnology·Mengge WangJens Nielsen

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