Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate

文献类型： 外文期刊

第一作者： Chen, Ying

作者： Chen, Ying;Zhang, Weiqian;Lan, Dongming;Wang, Yonghua;Wang, Weifei;Tan, Chin-Ping;Wang, Yonghua

作者机构：

关键词： Diacylglycerol; Cocoa butter; Crystallization properties; Compound chocolate

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 391 卷

页码：

收录情况： SCI

摘要： With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) and olive oil-based diacylglycerol olein (ODAGO) as confectionery fat in compound chocolate. We reported the physicochemical properties of ODAGP and ODAGP-CB blends, and then evaluated their application potential in compound chocolate based on sensory, blooming property and polymorphic transition. ODAGP (40% O-DAGS) showed a wide plastic range (7.1-45.2%) and high component compatibility. The crystal properties results indicated that ODAGP mainly existed in stable beta-forms (beta 1 and beta 2). On the other hand, the ODAGP-CB binary system containing 10-40% ODAGP displayed similar melt-in-mouth property and crystal polymorphism (Form V) to natural CB. Compound chocolate prepared with ODAGP-CB blends obtained satisfactory overall acceptability (score > 7.8) and showed stronger fat bloom resistance.

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