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| Composition characteristics of kokum fat and its effects on bloom resistant abilities of chocolates |
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| DOI： |
| KeyWord:kokum fat StOSt compatibility chocolate bloom resistant ability |
| FundProject:国家自然科学基金（32001653） |
| Author Name | Affiliation | | National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food
Safety and Quality Control in Jiangsu Province, School of Food Science and
Technology, Jiangnan University, Wuxi 214122, Jiangsu, China | National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food
Safety and Quality Control in Jiangsu Province, School of Food Science and
Technology, Jiangnan University, Wuxi 214122, Jiangsu, China) |
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| Abstract: |
| Kokum fat is rich in StOSt and is an ideal modifier for cocoa butter. In order to explore the effect of its application in chocolate, commercial kokum fat was taken as the research object, its composition characteristics were analyzed, and the phase behavior of the compound with cocoa butter and the bloom resistance abilities of the compound system in classic dark chocolate were studied. The results showed that the contents of StOSt (57.1%) and diglycerol (6.65%) in kokum fat were significantly higher than that in cocoa butter (23.8%, 4.48%), and the content of low-melting triglyceride in kokum fat was also higher than that in cocoa butter. The solid fat content of kokum fat at room temperature was 10 to 20 percentage point lower than that of cocoa butter. Chocolate formulated with the binary fat containing 90%of kokum fat and 10% of cocoa butter exhibited desirable bloom resistance compared with cocoa butter based-chocolate. It was suggested that when the ratio of StOSt/POSt/POP was 10∶ 3∶ 1, the compatibility of fat phase could be improved, and desirable levels of diglycerides contributed to maintain phase homogeneity. In conclusion, kokum fat can be applied in the production of chocolate to delay the bloom of chocolate. |
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