Lipids for specific food application ---chocolate & cocoa butter JOJO TONG 4.21.2015 FOOD CHEMISTRY...

29
specific food application ---chocolate & cocoa butter JOJO TONG 4.21.2015 FOOD CHEMISTRY PRESENTATION

Transcript of Lipids for specific food application ---chocolate & cocoa butter JOJO TONG 4.21.2015 FOOD CHEMISTRY...

Lipids for specific foodapplication---chocolate &cocoa butter

JOJO TONG

4.21.2015

FOOD CHEMISTRY PRESENTATION

Outline 1.Chocolate & processing 2.Cocoa butter 3.Cocoa butter alternative-----What CB Equivalent Why How

1.chocolate

600 B.C Mayans ------- ritual beverage in marriage ceremony

1.chocolate 15th Century , Spanish Made chocolati , a drink , kept the secret of its production to themselves

1.chocolate 18th centeury Chocolate confections are consumed all around the Europe

Now-

World wide

1.Chocolate

Consuming more than 3 million tons of cocoa beans annually

1.Chocolate/ Cocoa benefits

Cocoa is the most important and popular drink crop around the world, after coffee and tea. It is widely used as a main ingredient in chocolate.

It has been well acknowledged that the alkaloid known as theobromine responsible for the stimulating effect is present in cocoa (Nair, 2010).

Cocoa beans are a rich source of phenolics (611 mg of gallic acid equivalents, GAE) and flavonoids (564 mg of epicatechin equivalents, ECE) , which is good for health.(Lee et al., 2003).

Cocoa and its products are also the natural sources of antioxidants and may be effective for cardiovascular disease.

1.Chocolate

2.COCOA BUTTER 1. It is the only continuous phase in chocolate, so that responsible for melting behavior and the dispersion of all other constituents.

2. exists in different crystal modifications, beta-crystallization is ideal.

3.Mouthfeel :

Brittle at room temperature, but melting at body temperature.

4.Expensive , due to the high demand and high cost.

Cocoa Butter

CB mainly consists of palmitic acid (C16), stearic acid (C18:0), Oleic acid (C18:1) and linoleic acid (C18:2) but low amount of lauric acid (C12) and myristic acid (C14).

CB can crystallize into several polymorphic forms, having α, γ, β , and β crystals, with melting ′points of 17, 23, 26,

In the chocolate production, only β crystal is used because it has a high melting point. This crystal structure confers chocolate products an excellent quality in terms of sheen, snap, and smooth texture. In addition, CB exhibits resistance to fat bloom, arising from changes in the fat in the chocolate during storage. This can be seen as undesirable white or streaky grey-white spots on the chocolate surface. and 35–37 °C respectively.

3.Cocoa butter alternative 3.1 What it is ?

Generic name for fats fulfilling the function of coca butter completely or in parts.

Cost

The major cocoa beans growing countries in the world are Ivory Coast, Ghana, Indonesia, Cameroon, Nigeria, Brazil, Ecuador, Dominician Republic, and Malaysia, contributing almost 90% of world production (ICCO, 2009, ICCO, 2000 and FAO, 2012).

Tailor made solutions Improved heat stability ----A longer product shelf life

Why go to find alternatives?

Why go to find alternatives?

The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of cocoa butter among all other vegetable fats.

Productions of natural cocoa butter fats are decreasing day by day due to the decrease of cocoa cultivation worldwide;

moreover, cocoa fruit contains only a little amount of cocoa butter. Therefore, the food industries are keen to find the alternatives to cocoa butter fat and this issue has been contemplated among food manufacturers.

3.1 cocoa butter alternative types

3.1.1Cocoa butter equivalent (CBE): non-lauric (not containing lauric acid) plant fats, which are similar in their physical and chemical . cocoa butter and mixable with it in every amount without altering the properties of cocoa butter

3.1.1.1 Cocoa butter extender (CBEX): subgroup of CBEs not mixable in every ratio with cocoa butter; 3.1.1.2Cocoa butter improvers (CBIs): similar to CBEs, but with higher content in solid triglycerides; used for improving soft cocoa butters.

3.1.2 Cocoa butter replacer (CBR): non-lauric fats with a distribution of fatty acid similar to cocoa butter, but a completely different structure of the triglycerides; only in small ratios compatible to cocoa butter.

3.1.3 Cocoa butter substitutes (CBSs): lauric plant fats (containing lauric acid), chemically totally different to cocoa butter, with some physical similarities; suitable only to substitute cocoa butter to 100%

3.2 alternative review comparision

3.3 Main difference between real cocoa butter

3.3.1 tempering

3.3.2 crystallization

3.3.3 gloss

Evaluate parameters Different source of cocoa beans would cause different compositions of cocoa butter.

(table 3.4.5)

1.Sterols and other unsaponifiables

----------CB: Geographic influence on sterol composition, from south America , higher sterols

2.Fatty acid:

-----------CB from African contain a lower amount of oleic acid than south America

3.Triglycerides:

-------------the stereospecific analysis

Evaluate parameters-----CB Equivalents

Most common CBE: plam oil. Shea butter. Sal fat……..etc

Evaluate parameters-----CB Equivalentspalm oil

1 sterols and unsaponifiables (table 6)

----Propose the free sterols and sterol ester,By strong bleaching process , all sterols can be removed

----Refine process on sterol. Show difference among different sterols

2. fatty acid: (table 8)

--- The level of fatty acids such as lauric (C12) and myristic (C14) are present in cocoa butter as trace or very low amount while the amount of palmitic (C16), stearic (C18:0), and oleic (C18:1) acids are high. On the other hand, palm kernel oil contains a high level of C12 constituent but low in C18:0 and C18:1 constituents compared with cocoa butter.

3. triglycerides (table 9)

----typical triglycerides compositions of palm oil and its fractions, depending on both type of fractions and analytical technics

Evaluate parameters-----CB Equivalentsillipe (shorea stenoptera)

It is from a tree in Malaysia and Indonesia.1. Sterols and unsaponifaibles (table 10)2. Fatty acid : similar as Cocoa butter, they are both steatic acid predominates

3.triglycerides:Different Carbon number Fatty acids show different percentage

Evaluate parameters-----CB Equivalentsshea butter

Shea butter is an off- white colored fat extracted from the nut in the African shea tree.

It Is a triglyceride derived mainly from stearic acid and oleic acid.

1.Sterols and unsaponifiables:Table12 shows the compositon 2.Fatty acidFatty acid composition and composition does not change only with the fraction, also with geographical.

3.Triglycerides:The shea stearin can also be used as CBE, similar compostion as Shea butter

How to choose CB equivalent?

A number of natural fats have been investigated for CB alternatives that could have closer physical properties. Thus, CB alternatives are produced either by blending or modifying fats in some proportions.

How to choose CB equivalent?

Various analytical methods are described for their potential use of detecting and quantifying foreign fats and oils in cocoa butter or chocolate. The technique investigated in most detail is the analysis of triglycerides. The most common approach is to detect the major three triglycerides of cocoa butter, POP, POS and SOS-and to develop characteristic ratios for the identification of the cocoa butter as well as the quantification of the content of foreign fat in cocoa butter. This method, however, does not allow the detection of the addition of illipt fat which has a triglyceride structure very similar to cocoa butter.

How to choose CB equivalent?

The analysis of the fractions of the unsaponifiables in cocoa butters and mixtures of foreign fats was shown to be very feasible for most of the added fats. However, most difficult to detect again were products made of illipe fat.

produced cocoa butter alternative fats either by fractionation and blending or enzymatic interesterification of palm kernel oil.

Conclusions

Cocoa butter is an edible vegetable fat, extracted from cocoa bean and has distinct texture and flavor.

Cocoa butter substitutes are partially hydrogenated fat products . They are easier to handle for they melt at higher temperature and do not crystallize even after overcooking.

Like the original product, the substitutes are also able to impart similar color and taste to chocolates and candies, if used properly.

These are comparatively cheaper in price and widely used in making candies, chocolates and other sweet dishes.

References

1. Lipp, M., and E. Anklam. "Review of cocoa butter and alternative fats for use in chocolate—Part B. Analytical approaches for identification and determination."Food chemistry 62.1 (1998): 99-108.

2. Jahurul, M. H. A., et al. "Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and char

3. Minifie, Bernard. Chocolate, cocoa and confectionery: science and technology. Springer Science & Business Media, 2012. acteristics." Journal of Food Engineering 117.4 (2013): 467-476.

4. Quast, Leda B., et al. "Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats." International Journal of Food Science & Technology 48.8 (2013): 1579-1588.

Dr. Talcott And all my peer classmates