Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate
文献类型： 外文期刊
作者： Chen, Ying 1 ; Wang, Weifei 2 ; Zhang, Weiqian 1 ; Tan, Chin-Ping 3 ; Lan, Dongming 1 ; Wang, Yonghua 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Dept Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Sericultural & Agrifood Res Inst, Guangdong Acad Agr Sci, Guangzhou 510610, Peoples R China
3.Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Malaysia
4.Guangdong Youmei Inst Intelligent Biomfg, Foshan 528225, Peoples R China
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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