Transcript Lipids for specific food applciation

Lipids for
specific food
application
---chocolate &
cocoa butter
JOJO TO N G
4 . 2 1. 2015
FO O D C H E M ISTRY PR ES E NTATI ON
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.
Why go to find alternatives?
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?
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 Equivalents
palm 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 Equivalents
illipe (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 Equivalents
shea 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 acid
Fatty 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